Strawberry Shortcake Cheesecake Rolls


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

  1. 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.
  2. While still warm, roll the cake (with parchment paper) from short end to short end. Let it cool completely rolled up.
  3. In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
  4. In another bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture to make a fluffy cheesecake filling.
  5. Carefully unroll the cooled cake. Spread with strawberry preserves, then an even layer of cheesecake filling. Sprinkle with chopped fresh strawberries.
  6. Gently roll the cake back up (without parchment this time). Wrap tightly in plastic wrap and refrigerate at least 2–3 hours to set.
  7. 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.
  8. Garnish with extra strawberries and a drizzle of strawberry sauce if desired.
  9. 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?

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