There’s something undeniably special about desserts that blend the freshness of fruit with the richness of cream—and Strawberry Shortcake Cheesecake Rolls do exactly that.
Imagine a soft, golden vanilla sponge cake wrapped around a luscious cheesecake filling, studded with sweet, juicy strawberries. Each slice reveals a beautiful swirl of cream and fruit that looks as good as it tastes. This dessert is not only stunning to serve but also surprisingly simple to make once you understand the technique.
Whether you’re preparing it for a summer gathering, a birthday celebration, or simply treating yourself to something elegant at home, these rolls are guaranteed to impress. The combination of light sponge, creamy filling, and tangy-sweet strawberries offers the perfect balance of textures and flavors—like a cheesecake and shortcake in one bite.
In this detailed guide, you’ll learn exactly how to make these rolls from scratch, with clear instructions, helpful tips, and variations for every taste.
Why You’ll Love This Recipe
- Beautiful Presentation: The spiral of cream and strawberry inside the cake looks like it came straight from a bakery.
- Perfect Flavor Balance: Sweet vanilla cake, rich cheesecake cream, and fresh strawberries work together harmoniously.
- Versatile: You can adapt this recipe with different berries or fillings for other occasions.
- Make-Ahead Friendly: Prepare it a day before serving and chill overnight for even better flavor.
- Crowd-Pleasing: Loved by both adults and kids—ideal for parties, holidays, or romantic dinners.
Ingredients You’ll Need
Let’s go over each ingredient in detail so you understand what makes this dessert special.
For the Vanilla Cake Roll
- 3 large eggs (room temperature): These give the sponge its structure and light, airy texture.
- ¾ cup granulated sugar: Sweetens the batter while helping the cake retain moisture.
- 2 tbsp vegetable oil: Adds softness without making the cake heavy.
- 1½ tsp vanilla extract (halal-certified): Infuses that warm, sweet aroma that complements the strawberries.
- ¾ cup all-purpose flour (sifted): Creates the base for the sponge—sifting keeps it light and fluffy.
- 1 tsp baking powder: Helps the cake rise evenly.
- ¼ tsp salt: Balances sweetness and enhances flavor.
- 2 tbsp milk: Keeps the sponge soft and pliable for easy rolling.
- Powdered sugar (for dusting): Prevents the cake from sticking to the towel during rolling.
For the Cheesecake Filling
- 225 g (8 oz) cream cheese (softened): The heart of the filling, creamy and slightly tangy.
- ¾ cup powdered sugar: Sweetens the filling and gives it a smooth texture.
- 1 tsp vanilla extract: Rounds out the flavor.
- 1 cup heavy whipping cream (cold): Whipped to stiff peaks for lightness and volume.
For the Strawberry Layer
- 1½ cups fresh strawberries (chopped): The star of the show—sweet, juicy, and colorful.
- 1 tbsp granulated sugar: Draws out the natural juices of the strawberries.
- 1 tsp lemon juice: Adds brightness and prevents the strawberries from becoming too sweet.
For Decoration (Optional)
- Crushed shortbread cookies or vanilla wafers
- Fresh strawberry slices
- Extra whipped cream for topping
Step-by-Step Instructions
Step 1: Prepare the Strawberries
Start by combining chopped strawberries, sugar, and lemon juice in a small bowl. Stir and let the mixture rest for about 10–15 minutes. This creates a syrupy strawberry mixture that will add moisture and a burst of flavor later in the roll.
Tip: Fresh strawberries work best, but if you’re using frozen ones, thaw completely and drain excess water before mixing.
Step 2: Make the Cake Batter
In a large bowl, beat the eggs with an electric mixer for about 3–4 minutes until thick, pale, and doubled in volume. Gradually add the sugar and continue beating until it’s fully incorporated.
Add the oil and vanilla extract, and mix again just until combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, alternating with milk. Mix slowly until the batter is smooth and lump-free, being careful not to deflate the air you’ve whipped into the eggs.
Step 3: Bake the Cake
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Pour in the batter and spread evenly with a spatula.
Bake in a preheated oven at 180°C (350°F) for 12–14 minutes, or until the top is light golden and springs back gently when touched. Avoid overbaking—this sponge is delicate and should stay soft.
Step 4: Roll the Cake While Warm
This step is crucial for that perfect swirl!
Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Once the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper, then roll up the cake with the towel inside, starting from the short end.
Let it cool completely for about 30–40 minutes while rolled. This trains the cake to hold its shape later without cracking.
Step 5: Prepare the Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, and continue mixing until creamy.
In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until fully combined and airy. The filling should be light, smooth, and easy to spread.
Step 6: Assemble the Roll
Unroll the cooled cake carefully—it should now hold its shape without breaking. Spread a generous layer of cheesecake filling evenly across the surface, leaving about 1 inch of space on the edges.
Next, spoon the prepared strawberry mixture over the filling. Don’t overload it—just enough to create a colorful swirl.
Now, re-roll the cake tightly (without the towel this time). Wrap it in plastic wrap and refrigerate for at least 30 minutes to help it firm up. This also allows the flavors to meld together beautifully.
Step 7: Slice and Decorate
Once chilled, unwrap the roll and slice it into even portions about 1–1.5 inches thick using a sharp, serrated knife.
For a bakery-style finish, top each slice with:
- A swirl of whipped cream
- Crushed shortbread crumbs for a buttery crunch
- A fresh strawberry slice for a pop of color
The result? A stunning dessert that looks as good as it tastes.
Tips for Success
- Roll While Warm: Always roll the cake as soon as it comes out of the oven. Waiting even a few minutes can cause cracking.
- Room Temperature Ingredients: For the batter and filling, make sure eggs and cream cheese are at room temperature to blend smoothly.
- Don’t Overmix: Once flour is added, gently fold to keep the batter light.
- Cooling Time: Be patient while chilling the roll. This helps the filling set and prevents oozing when slicing.
- Clean Cuts: Wipe the knife clean between slices for neat presentation.
Variations You Can Try
1. Mixed Berry Roll
Replace strawberries with a mix of raspberries, blueberries, and blackberries for a colorful twist.
2. Chocolate Strawberry Cheesecake Roll
Add 2 tbsp of cocoa powder to the cake batter and a drizzle of chocolate sauce inside before rolling for a chocolate-dipped strawberry flavor.
3. Lemon Cheesecake Roll
Infuse lemon zest into the batter and add a bit of lemon curd to the filling for a zesty, refreshing dessert.
4. Gluten-Free Option
Use a gluten-free flour blend instead of all-purpose flour. The texture will be slightly softer but just as delicious.
Serving Suggestions
- Serve chilled with a light dusting of powdered sugar.
- Pair with a cup of tea, iced coffee, or sparkling lemonade.
- For a party presentation, arrange the rolls in a circular pattern on a cake stand and garnish with mint leaves.
- Add a drizzle of strawberry sauce or melted white chocolate for an extra indulgent finish.
Storage and Make-Ahead
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- Make-Ahead: You can bake and assemble the roll a day in advance. The flavor deepens after chilling overnight.
Troubleshooting Guide
My cake cracked when rolling — what went wrong?
It may have cooled too long before rolling. Always roll it warm to keep it flexible.
The filling seems too soft. How can I fix it?
Chill the filling for 15–20 minutes before spreading. Cold whipped cream holds better.
The cake is dense instead of fluffy.
You might have overmixed the batter. Fold ingredients gently to retain air.
Can I use frozen strawberries?
Yes, just thaw them completely and drain any excess liquid before using.
Final Thoughts
Strawberry Shortcake Cheesecake Rolls bring together everything you could want in a dessert: freshness, creaminess, and visual appeal. With their soft sponge, creamy filling, and bursts of strawberry flavor, they’re light yet satisfying—a treat that looks as elegant as it tastes.
You serve them at a special event or as a weekend indulgence, these rolls never fail to impress. Once you’ve tried making them, they’ll quickly become a go-to dessert for every summer gathering or celebration.
Strawberry Shortcake Cheesecake Rolls Recipe
Description
These Strawberry Shortcake Cheesecake Rolls combine the rich creaminess of cheesecake with the sweetness of strawberries, all rolled inside a soft vanilla cake layer. Each bite is light, creamy, and bursting with strawberry flavor — perfect for spring or summer desserts. With a fluffy sponge base, luscious cream cheese filling, and fresh strawberry pieces, this dessert feels luxurious yet approachable, making it a show-stopping treat for any occasion.
Ingredients
For the Vanilla Cake Roll:
For the Cheesecake Filling:
For the Strawberry Layer:
For Decoration (Optional):
Instructions
Prepare the Strawberry Mixture
- Combine chopped strawberries, sugar, and lemon juice in a small bowl. Stir well and let them sit for about 10–15 minutes until they release their juices. This will create a sweet, syrupy mixture that adds moisture and flavor later.
Make the Cake Batter
- In a large mixing bowl, beat the eggs with an electric mixer for about 3–4 minutes until thick and pale. Gradually add sugar and continue beating until fully incorporated. Mix in vegetable oil and vanilla extract.
- In another bowl, whisk flour, baking powder, and salt together. Gently fold the dry ingredients into the wet mixture in two parts, alternating with milk. Mix just until smooth — don’t overmix.
Bake the Cake Roll
- Line a 10x15-inch jelly roll pan with parchment paper. Pour the batter in and spread it evenly. Bake in a preheated oven at 180°C for 12–14 minutes, or until the top springs back lightly when touched.
Roll the Cake While Warm
- Right after baking, dust a clean kitchen towel with powdered sugar. Carefully flip the warm cake onto the towel, peel off the parchment paper, and immediately roll it up (cake and towel together) from the short end. This step prevents cracks later. Let it cool completely (about 30–40 minutes).
Prepare the Cheesecake Filling
- In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. In a separate bowl, whip the heavy cream to stiff peaks, then fold it gently into the cream cheese mixture until fluffy and light.
Assemble the Rolls
- Unroll the cooled cake gently. Spread an even layer of cheesecake filling over the surface, followed by spooning the strawberry mixture evenly across the top. Roll the cake back up tightly (without the towel this time). Wrap it in plastic wrap and refrigerate for at least 30 minutes to set.
Slice and Decorate
- Slice into even rolls (about 1–1.5 inches thick). Garnish each roll with crushed shortbread crumbs, a dollop of whipped cream, and a slice of fresh strawberry on top for a bakery-style finish.
Note
Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
Make-Ahead Tip: The cake can be baked and filled a day before serving; chill overnight for best flavor.
Variation: Swap strawberries for raspberries or mixed berries for a tangy twist.
Texture Tip: Don’t skip rolling the warm cake — it keeps the sponge flexible and prevents cracking later.
Serving Idea: Dust with extra powdered sugar or drizzle with strawberry sauce for an elegant finish.
