If you’re looking for the ultimate crowd-pleasing dessert that brings together the creamy richness of cheesecake and the fruity charm of strawberry shortcake, these Strawberry Shortcake Cheesecake Rolls are your answer. This heavenly fusion combines fluffy cake rolls, a luscious cheesecake filling, and juicy strawberries for an irresistible treat. Whether you’re serving it at a summer gathering, brunch, or simply craving a luxurious dessert, these rolls offer a stunning presentation and a burst of flavor in every bite.
The recipe is surprisingly easy and uses common pantry ingredients, yet the result looks and tastes like something straight out of a fancy bakery. It’s the perfect way to wow your guests or indulge yourself with something truly special.
Ingredients
For the Cake Roll
4 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon strawberry extract (optional for stronger flavor)
Red or pink gel food coloring (optional)
Powdered sugar for dusting
For the Cheesecake Filling
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping (or whipped heavy cream)
For the Strawberry Layer
1 cup fresh strawberries, finely chopped
1 tablespoon sugar (optional, to enhance sweetness)
For the Topping
½ cup crushed golden Oreos (or shortbread cookies)
2 tablespoons freeze-dried strawberries, crushed
Powdered sugar for dusting
Instructions
1. Prepare the Cake Roll
Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
In a large mixing bowl, beat the eggs using an electric mixer on high speed for about 3 to 5 minutes until thick and pale in color.
Gradually add the granulated sugar and continue beating until the mixture is fluffy. Mix in vanilla and strawberry extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture just until combined. If desired, add food coloring for a pink hue.
Pour the batter into the prepared pan and spread evenly. Tap the pan on the counter to release air bubbles.
Bake for 10 to 12 minutes or until the top springs back when touched. Do not overbake.
Immediately after baking, dust a clean kitchen towel with powdered sugar. Flip the cake onto the towel, peel off the parchment paper, and gently roll the cake with the towel from the short end. Let it cool completely.
2. Make the Cheesecake Filling
In a medium bowl, beat softened cream cheese until smooth.
Add powdered sugar and vanilla extract, beating until creamy.
Fold in the whipped topping until fully combined and fluffy.
3. Unroll and Assemble
Once the cake is cooled, carefully unroll it. Spread an even layer of the cheesecake filling over the entire surface of the cake.
Sprinkle the chopped strawberries evenly over the filling.
4. Re-Roll and Chill
Gently roll the cake back up, without the towel this time, into a tight log.
Wrap the roll in plastic wrap and refrigerate for at least 2 hours or until firm enough to slice cleanly.
5. Prepare the Topping
In a small bowl, combine crushed Oreos and crushed freeze-dried strawberries. This mix gives that signature strawberry shortcake crunch topping.
6. Garnish and Serve
Once the roll is chilled and firm, remove from the fridge and unwrap. Dust lightly with powdered sugar and sprinkle with the strawberry shortcake topping.
Slice into thick rolls and serve chilled or slightly cool for the best texture and flavor.
Conclusion
These Strawberry Shortcake Cheesecake Rolls are a dreamy combination of textures and flavors. The soft sponge cake, silky cheesecake layer, and bursts of fresh strawberries create an experience that’s both nostalgic and luxurious. Whether it’s for a celebration or a sweet personal treat, this dessert will easily become one of your most requested recipes.