INGREDENT
- 1 box vanilla cake mix (plus ingredients listed on box)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream
- 2 cups fresh strawberries, chopped
- 1 cup strawberry preserves or jam
- 2 cups crushed shortbread cookies (or graham crackers)
- Whipped cream (for topping, optional)
- Extra strawberries (for garnish)
Instructions
- Prepare vanilla cake mix according to package instructions and bake in a parchment-lined jelly roll pan (about 10×15 inches). Allow to cool slightly.
- While still warm, roll the cake (with parchment paper) from short end to short end. Let it cool completely rolled up.
- In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture to make a fluffy cheesecake filling.
- Carefully unroll the cooled cake. Spread with strawberry preserves, then an even layer of cheesecake filling. Sprinkle with chopped fresh strawberries.
- Gently roll the cake back up (without parchment this time). Wrap tightly in plastic wrap and refrigerate at least 2–3 hours to set.
- Before serving, coat the outside of the roll with remaining cheesecake filling or whipped cream. Press crushed shortbread cookies all around for that strawberry shortcake texture.
- Garnish with extra strawberries and a drizzle of strawberry sauce if desired.
- Slice and enjoy your Strawberry Shortcake Cheesecake Rolls! 🍓✨
Would you like me to make this a no-bake version (using only cookies, cheesecake, and strawberries) or keep it as a cake roll style?