Go Back
Delicious Strawberry Shortcake Cheesecake Roll filled with strawberries and cream cheese frosting

Strawberry Shortcake Cheesecake Roll

A delightful dessert that combines the flavors of strawberry shortcake and cheesecake in a rolled sponge cake, perfect for impressing without spending all day in the kitchen.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Base
  • 4 large Eggs Room temperature for fluffiness
  • 1 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1 cup All purpose flour
  • 1 teaspoon Baking powder
  • 1 pinch Salt
Filling
  • 8 oz Cream cheese Softened
  • 1 cup Heavy whipping cream Cold
  • 1/2 cup Powdered sugar For filling and rolling
  • 1 cup Fresh strawberries Chopped
  • 1/2 cup Crushed vanilla cookies or shortcake crumbs Optional for shortcake vibe

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease a jelly roll pan or a rimmed baking sheet (10 by 15 inches) and line with parchment paper, allowing overhang.
  2. Whip the eggs and sugar until pale and thick for about 5 minutes.
  3. Mix in the vanilla, then gently fold in the flour, baking powder, and salt until just combined.
  4. Spread the batter evenly in the pan and gently tap to level.
  5. Bake for 10 to 12 minutes, until the cake springs back when touched.
  6. While the cake is baking, dust a clean kitchen towel with powdered sugar.
  7. As soon as the cake is done, flip it onto the towel, peel off the parchment, and roll it up with the towel inside. Let it cool for 30 to 45 minutes.
Filling and Rolling
  1. Beat the softened cream cheese with powdered sugar and vanilla until smooth.
  2. In another bowl, whip the cold heavy cream until soft peaks form, then fold into the cream cheese mixture.
  3. Unroll the cooled cake gently and spread the cheesecake filling evenly, leaving a small border.
  4. Sprinkle chopped strawberries and cookie crumbs (if using) on top.
  5. Roll the cake back up, wrap it, and chill for at least 2 hours.

Notes

Store the roll wrapped tightly in plastic wrap in the fridge for up to 3 days, or freeze for up to 1 month. Wait to dust with powdered sugar until right before serving to maintain appearance.