Strawberry Shortcake Cheesecake Rolls – Berry-Cheesecake Heaven!

Why You’ll Love This Recipe

I love how this roll brings together the best parts of strawberry shortcake and cheesecake in one neat, sliceable dessert. The cake is soft and spongy, the filling is rich yet airy, and the strawberries add the perfect fruity balance. It’s a refreshing change from traditional layer cakes and pies—and since it’s served chilled, it’s especially great for warm weather or when I want a make-ahead dessert that still feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 4 eggs

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup flour

• 1/2 teaspoon baking powder

• A pinch of salt

For the cheesecake filling:

• 200 g cream cheese (at room temperature)

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup whipped cream

For the strawberry layer:

• 1 cup chopped fresh strawberries

• 2 tablespoons granulated sugar

Garnish:

• Whipped cream

• Strawberry slices

Directions

1. Prepare the cake

1. I preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. In a large bowl, I beat the eggs and granulated sugar with a mixer for 5 minutes until thick and pale.

3. I add the vanilla extract, then sift in the flour, baking powder, and salt, folding gently until combined.

4. I pour the batter evenly onto the prepared baking sheet and bake for 12–15 minutes, just until the cake springs back when touched.

5. Once baked, I carefully remove the cake from the parchment paper while it’s still slightly warm to prevent cracking later.

2. Prepare the cream

1. In a separate bowl, I beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy.

2. I fold in the whipped cream gently with a spatula to keep the filling light and creamy.

3. Prepare the strawberries

1. I toss the chopped strawberries with the sugar and let them sit for about 5 minutes. This helps draw out the juices and sweeten the berries naturally.

4. Form the roll

1. I spread the cream mixture evenly across the warm cake, making sure to cover the edges.

2. I scatter the sugared strawberries over the cream layer.

3. Carefully, I roll the cake into a log, starting from the short edge, keeping it tight but gentle to avoid tearing.

5. Chill and serve

1. I place the roll seam-side down on a tray and refrigerate it for at least 1–2 hours so the filling can set.

2. Just before serving, I garnish it with whipped cream and fresh strawberry slices for a beautiful finish.

Servings and timing

This roll cake serves about 8 to 10 slices. It takes around 20 minutes to prep, 15 minutes to bake, and at least 1–2 hours to chill. I often make it the day before and let it chill overnight for the best texture and easy slicing.

Variations

I sometimes use raspberries or a mix of berries for a fun twist. For a citrus kick, I add a bit of lemon zest to the filling. When I want to make it extra festive, I dust the top with powdered sugar before garnishing. And if I’m short on time, I use store-bought whipped topping and pre-sliced strawberries to cut down on prep.

Storage/Reheating

I keep the roll covered in the fridge for up to 3 days. It holds its shape well and actually tastes even better on day two. I never reheat it—it’s meant to be served cold or slightly chilled, which keeps the cream and fruit fresh.

FAQs

Can I make this cake ahead of time?

Yes, I often make it a day in advance. It slices cleaner and holds its shape better after a good chill.

How do I keep the cake from cracking when I roll it?

Rolling the cake while it’s still slightly warm helps prevent cracks. If needed, I roll it once while warm with parchment to shape it, then unroll, fill, and reroll.

Can I use frozen strawberries?

Fresh strawberries work best for texture, but I’ve used thawed frozen strawberries in a pinch. I just drain them well to avoid soggy filling.

What size pan should I use?

A standard jelly roll pan or rimmed baking sheet (about 10×15 inches) works great for an even, thin cake layer.

Can I freeze the roll?

I’ve frozen slices wrapped individually in plastic and foil. They thaw well in the fridge overnight, though the texture of the whipped cream might soften slightly.

Conclusion

This Strawberry Shortcake Cheesecake Roll is a dreamy dessert that’s as pretty as it is delicious. I love the contrast of fluffy sponge, rich cheesecake filling, and juicy berries in every bite. Whether I’m making it for spring gatherings, summer parties, or just because I want something sweet and fresh, this roll never fails to impress—and it always disappears fast.