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Strawberry Shortcake Cheesecake Rolls

These Strawberry Shortcake Cheesecake Rolls combine the nostalgic flavors of strawberry shortcake and creamy cheesecake into a luscious, easy-to-make dessert perfect for sharing or gifting.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal

Equipment

  • 10x15 inch jelly roll pan
  • Electric mixer
  • Mixing bowls
  • Baking sheet
  • Kitchen Towel
  • Serrated knife

Ingredients
  

For the Cake

  • 4 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp milk

For the Cheesecake Filling

  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar plus extra for dusting towel
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream cold

For the Strawberries

  • 1 cup fresh strawberries diced
  • 1 tbsp granulated sugar for macerating

For the Shortcake Crumble

  • 10 cookies vanilla sandwich cookies crushed
  • 3 tbsp butter melted
  • 1 tbsp strawberry gelatin powder

Instructions
 

  • Step 1: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
  • Step 2: Beat eggs and granulated sugar with an electric mixer until pale, fluffy, and doubled in size, about 5 minutes.
  • Step 3: Whisk flour, baking powder, and salt together. Fold dry ingredients into egg mixture gently. Stir in milk until combined.
  • Step 4: Spread batter evenly in pan. Bake 12–14 minutes until cake springs back lightly.
  • Step 5: Immediately invert cake onto a powdered sugar-dusted clean kitchen towel. Peel off parchment paper and roll cake up with towel inside. Cool completely while rolled.
  • Step 6: Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well. Whip cold heavy cream to stiff peaks and fold into cream cheese mixture.
  • Step 7: Toss diced strawberries with granulated sugar and let sit 10 minutes to macerate.
  • Step 8: Crush vanilla sandwich cookies. Mix with melted butter and strawberry gelatin powder. Spread on baking sheet and bake 5 minutes at 350°F (175°C). Cool.
  • Step 9: Carefully unroll cooled cake and spread cheesecake filling evenly, leaving a small border. Sprinkle macerated strawberries on top. Re-roll cake tightly without towel. Wrap in plastic and refrigerate at least 1 hour.
  • Step 10: Before serving, frost roll lightly with extra filling or whipped cream. Sprinkle shortcake crumble and fresh strawberries on top. Slice with serrated knife and serve chilled.

Notes

Use frozen strawberries if fresh are not in season, thaw and drain excess juice. Swap vanilla sandwich cookies with shortbread or graham crackers for crumble. Add lemon zest or strawberry jam to filling for variation. For dairy-free, use vegan cream cheese and coconut cream.
Keyword Cheesecake Roll, Shortcake Crumble, Strawberry Shortcake