INGREDENT
- 1 box strawberry cake mix (plus ingredients listed on the box: eggs, oil, water)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping (Cool Whip or homemade)
- 1 cup fresh strawberries, diced
- 1 cup strawberry jam or preserves
- Crushed golden Oreos or shortbread cookies (for garnish)
- Fresh strawberries, halved (for garnish)
Instructions
- Bake the cake: Prepare the strawberry cake mix according to package directions using a jelly roll pan (about 10×15 inches) lined with parchment paper. Bake until a toothpick comes out clean.
- Roll the cake: While still warm, place a clean kitchen towel dusted with powdered sugar over the cake, flip it out, and carefully roll it up (with the towel inside). Let it cool completely.
- Make the cheesecake filling: In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping until fluffy.
- Unroll the cake: Once cooled, gently unroll the cake. Spread a thin layer of strawberry jam, then an even layer of cheesecake filling. Sprinkle diced strawberries over the filling.
- Roll it back up: Carefully re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours to firm up.
- Garnish & serve: Before serving, frost the outside with remaining cheesecake filling or whipped topping. Sprinkle with crushed golden Oreos/shortbread crumbs and top with fresh strawberries.
- Slice and enjoy your creamy, fruity, and dreamy Strawberry Shortcake Cheesecake Roll! 🍓
If you want, I can also give you a no-bake version so you skip the oven completely. That would make it even quicker.