Strawberry Shortcake Cheesecake Rolls are a sweet treat that brings together the fresh taste of strawberries, creamy cheesecake filling, and soft, fluffy cake all rolled into one delightful bite. These rolls have a lovely balance of fruity and creamy flavors that make them perfect for any time you want a little dessert that feels special but not fussy.
I love making these rolls when I want something that looks impressive but is actually pretty simple to put together. A tip I like to share is using really ripe strawberries because they add that juicy sweetness that makes the whole dessert pop. The cheesecake filling is smooth and just a little tangy, which keeps the rolls from feeling too heavy.
Serving these up with a quick drizzle of glaze or a dusting of powdered sugar makes them even more inviting. I often enjoy them fresh and slightly warm, but they’re just as good chilled the next day. Strawberry Shortcake Cheesecake Rolls are a wonderful way to brighten up a gathering or even as a surprise treat for yourself on a relaxing afternoon.
Key Ingredients & Substitutions
Eggs: Separated eggs give the cake its light, airy texture. Make sure to whip the whites well for a fluffy sponge. If you’re allergic to eggs, this recipe is tricky to substitute, but you might try a vegan sponge cake base instead.
Cream Cheese: This is the star of the filling, offering that creamy, tangy flavor. Use full-fat cream cheese for the best texture. If you want a lighter option, try using Neufchâtel cheese or Greek yogurt, but the texture might be less rich.
Strawberries: Fresh, ripe strawberries make all the difference in flavor. If strawberries aren’t in season, frozen (thawed and drained) can work, but they may add extra moisture to the filling. Substitute with raspberries or blueberries for a different fruity twist.
Whipped Cream: Whipping fresh heavy cream to stiff peaks adds lightness to the cheesecake filling. If you prefer dairy-free, coconut cream whipped to stiff peaks can be a good alternative.
How Do I Roll the Cake Without Cracking or Breaking It?
Rolling the cake while it’s still warm is key to avoiding cracks. Here’s how I do it:
- Dust a clean kitchen towel with powdered sugar to prevent sticking.
- Turn the warm cake out onto the towel and peel off the parchment paper carefully.
- Roll the cake gently with the towel, starting from a short edge, and roll it completely.
- Let it cool rolled up in the towel—this “trains” the cake to hold its shape and prevents cracks when you fill and roll it later.
- When ready, unroll carefully to add the filling, then roll it again without the towel.
Taking your time with this step makes the roll smooth and perfect every time. If you notice any cracks, just tuck the edges in nicely when rolling—it won’t affect the taste!
Equipment You’ll Need
- Jelly roll pan (15×10 inch) – I like this size because it makes a thin, even cake perfect for rolling.
- Parchment paper – Keeps the cake from sticking and makes cleanup easier.
- Electric mixer or hand whisk – Helps beat egg whites and whip cream to stiff peaks easily.
- Mixing bowls – For beating the batter, filling, and glazing ingredients.
- Spatula – Great for spreading the filling evenly over the cake.
- Cooling rack – To cool the cake safely without becoming soggy.
- Serving platter – For presenting your finished roll with style.
Flavor Variations & Add-Ins
- Swap strawberries with blueberries or raspberries for a different berry flavor.
- Add a splash of lemon zest or juice to the cream cheese filling for some extra brightness.
- Mix in chopped nuts, like almonds or pecans, inside the filling for crunch.
- Use a flavored jam (like apricot or raspberry) to add a unique fruity aroma.
Strawberry Shortcake Cheesecake Rolls
Ingredients You’ll Need:
For the Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- Powdered sugar, for dusting
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
For the Strawberry Filling and Topping:
- 1 1/2 cups fresh strawberries, diced (for filling)
- 1 cup fresh strawberries, halved (for topping)
- 2 tablespoons strawberry jam or strawberry syrup
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Optional: 1–2 tablespoons strawberry syrup for drizzle
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 12-15 minutes to bake, and then at least 1 hour to chill before serving. Plan for about 1 hour and 45 minutes total, including cooling and chilling time.
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it. In a clean bowl, beat the egg whites until soft peaks form, then slowly add half the sugar and beat until stiff peaks form.
In another bowl, beat the egg yolks with the remaining sugar and vanilla extract until the mixture is pale and fluffy. Sift together the flour, baking powder, and salt, then gently fold the yolk mixture into the egg whites. Carefully fold in the dry ingredients, making sure not to deflate the batter.
Pour the batter evenly into the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched. While still warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and gently roll the cake in the towel from a short side. Let it cool completely rolled up.
2. Make the Cheesecake Filling:
Beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in the whipped heavy cream until fully combined and fluffy.
3. Prepare the Strawberry Filling:
Dice fresh strawberries and lightly mix with strawberry jam or syrup to add sweetness.
4. Assemble the Roll:
Carefully unroll the cooled cake and spread the cheesecake filling evenly over the surface. Scatter the diced strawberries on top of the filling. Roll the cake back up carefully without the towel, placing it seam-side down on your serving plate.
5. Prepare the Glaze:
Whisk powdered sugar with milk and vanilla extract until smooth and drizzleable. Add strawberry syrup for a pink-colored drizzle, if desired.
6. Decorate and Serve:
Spread a thin layer of cheesecake filling or icing over the top of the roll. Drizzle with the glaze and additional strawberry syrup. Top with whole or halved fresh strawberries, then dust lightly with powdered sugar. Chill for at least 1 hour before slicing and serving for best flavor and texture.
Can I Use Frozen Strawberries for the Filling?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid extra moisture that can make the filling soggy. Pat them dry with paper towels before mixing with the cream cheese filling.
How Should I Store Leftover Strawberry Shortcake Cheesecake Rolls?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Slice only when ready to serve to keep the roll fresh and prevent it from drying out.
Can I Make the Rolls Ahead of Time?
Absolutely! You can bake and roll the cake a day ahead and prepare the filling separately. Assemble and chill the roll a few hours before serving for the best results.
What Can I Substitute for Heavy Cream in the Filling?
You can use coconut cream whipped to stiff peaks as a dairy-free alternative. Just make sure it’s well chilled before whipping to achieve the right texture.