Strawberry Shortcake Cheesecake Rolls – Berry-Cheesecake Heaven!
This berry-filled cake roll is the best of both worlds—fluffy sponge cake meets creamy cheesecake and juicy strawberries. Perfect for spring, summer, or any occasion!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: ~2 hours
- Yield: 8–10 slices
- Category: Dessert
- Method: Baked + Chilled
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
4 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
Pinch of salt
For the Cheesecake Filling:
200 g cream cheese, at room temperature
¼ cup powdered sugar
1 teaspoon vanilla extract
½ cup whipped cream
For the Strawberry Layer:
1 cup fresh strawberries, chopped
2 tablespoons granulated sugar
For Garnish:
Whipped cream
Strawberry slices
Instructions
Make the Cake:
Preheat oven to 350°F (180°C).
In a large bowl, beat eggs and sugar for 5 minutes until thick and pale. Add vanilla extract.
Sift in flour, baking powder, and salt. Gently fold to combine.
Pour the batter onto a parchment-lined baking sheet and spread evenly.
Bake for 12–15 minutes until lightly golden and springy to the touch.
Prepare the Cheesecake Filling:
In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Fold in whipped cream gently with a spatula until fluffy and combined.
Prepare the Strawberries:
In a small bowl, toss chopped strawberries with 2 tablespoons of sugar. Let sit for 5 minutes to macerate.
Assemble the Roll:
While the cake is still slightly warm, carefully remove it from the parchment.
Spread the cheesecake filling evenly over the surface.
Distribute the strawberries on top of the cream.
Gently roll the cake into a log from the short end, using parchment paper or a towel to guide it.
Chill & Serve:
Refrigerate the roll for at least 1–2 hours to set.
Slice and garnish with whipped cream and strawberry slices before serving.
Notes
For easier rolling, you can pre-roll the warm cake in parchment and let it cool slightly before unrolling and filling.
Use stabilized whipped cream or cool whip if you need longer-lasting structure.
Great for birthdays, baby showers, spring holidays, or afternoon tea.
Can be made a day ahead — store tightly wrapped in the fridge.
