Strawberry Shortcake Cheesecake Rolls are a delightful twist on a classic favorite. Imagine soft, fluffy cake rolled around a creamy cheesecake filling, all studded with sweet, fresh strawberries. The combination of light cake and rich cheesecake with juicy berries makes every bite a little slice of happiness.
I love making these rolls when I want something that feels special but isn’t too complicated. One of my favorite things about this recipe is how fun it is to slice each roll to reveal the beautiful swirl of cheesecake and strawberries inside—it’s like unwrapping a tasty surprise. I always find that the creaminess of the cheesecake filling pairs perfectly with the fruity sweetness of the strawberries, and it brings a fresh touch that keeps it from feeling too heavy.
These rolls are wonderful served chilled, maybe with a dusting of powdered sugar on top or a little extra strawberry sauce if you’re feeling indulgent. They’re great for sharing at family gatherings or as a sweet finish to a cozy dinner. I find that once you make these once, they become a go-to dessert because they’re as lovely to look at as they are to eat.
Key Ingredients & Substitutions
Eggs: Separating eggs helps make the cake light and fluffy—whipped egg whites give the batter lots of air. If you’re out of eggs or want a substitute, try using a commercial egg replacer for the yolks and aquafaba (chickpea water) for the whites.
Cream Cheese: The filling’s richness comes from softened cream cheese. If you want a lighter option, try using Neufchatel cheese, which has less fat but still creamy. Make sure it’s softened to avoid lumps.
Strawberries: Fresh is best for that juicy, fresh flavor. If strawberries aren’t in season, frozen berries work too—just thaw and drain any extra juice before using.
Heavy Whipping Cream: This gives the cheesecake filling its fluffy texture. If you want a dairy-free version, coconut cream whipped with a bit of powdered sugar can be a great alternative.
How Do You Roll the Cake Without Cracking?
Rolling the cake while warm is key to avoid cracks. Here’s how:
- Once out of the oven, invert the cake onto a powdered sugar-dusted towel to prevent sticking.
- Peel off the parchment paper gently.
- Start rolling the cake and towel together tightly from the short edge.
- Let it cool completely in this rolled shape—this “trains” the cake to hold the roll shape without breaking later.
- When adding the filling, unroll carefully, spread filling evenly, then roll again without the towel.
This step helps keep your cake soft and easy to slice with beautiful swirls inside.
Equipment You’ll Need
- Jelly roll pan (15×10-inch) – I like it because it helps make an even, thin cake that rolls nicely.
- Mixing bowls – for beating eggs, mixing fillings, and whipping cream; multi-purpose and essential.
- Electric mixer or whisk – makes whipping egg whites and cream faster and easier.
- Sifter – helps prevent lumps in the flour and powdered sugar for a smooth batter and fillings.
- Clean kitchen towel or parchment paper – for rolling the cake while warm and keeping its shape as it cools.
- Spatula – to spread the cheesecake filling and strawberries evenly without tearing the cake.
Flavor Variations & Add-Ins
- Use blueberries or raspberries instead of strawberries for a different berry flavor; they also hold sauce nicely.
- Add a layer of fresh whipped cream or mascarpone on top of the cheesecake filling for extra richness.
- Stir some lemon zest or orange zest into the cream cheese mixture for a fresh citrus twist.
- Sprinkle crushed cookies or graham crackers over the filling before rolling for added crunch and texture.
Strawberry Shortcake Cheesecake Rolls
Ingredients You’ll Need:
For the Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Strawberry Filling and Topping:
- 2 cups fresh strawberries, chopped, plus extra for garnish
- 2 tbsp granulated sugar
For Garnish:
- Powdered sugar for dusting
- Optional: crumbled shortcake or biscuit crumbs for texture
How Much Time Will You Need?
This recipe takes about 25 minutes of prep and baking time, plus 2 hours chilling to let the rolls set nicely. You’ll spend some time mixing, baking, rolling, and filling, then chilling the dessert to get those perfect cheesecake swirls.
Step-by-Step Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly. In a large bowl, beat the egg yolks and 1/2 cup sugar until thick and pale. In another bowl, sift together flour, baking powder, and salt. Fold this dry mix and vanilla extract gently into the yolk mixture.
In a separate clean bowl, beat egg whites until they hold soft peaks. Slowly add the remaining 1/4 cup sugar and continue beating until stiff and glossy peaks form. Carefully fold the egg whites into your batter to keep it light. Spread the batter evenly in the pan and bake for 12-15 minutes, until the cake springs back lightly when touched.
2. Roll the Cake:
While the cake is still warm, sprinkle a clean kitchen towel with powdered sugar. Flip the cake onto the towel, peel off the parchment paper, and starting from the short side, roll the cake and towel together tightly. Let this cool completely so it holds its shape without cracking.
3. Prepare the Strawberry Filling:
Mix chopped strawberries with 2 tablespoons sugar. Set them aside so they get juicy and sweet.
4. Make the Cheesecake Filling:
Beat the softened cream cheese until smooth in a mixing bowl. Add powdered sugar and vanilla, and mix until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mix to keep it fluffy and light.
5. Assemble the Rolls:
Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the surface, then layer the macerated strawberries on top. Roll the cake back up gently without the towel, and place it seam-side down in the fridge. Chill for at least 2 hours to let it set perfectly.
6. Serve and Enjoy:
Slice your cheesecake rolls into thick pieces. Dust with powdered sugar and, if you like, sprinkle some crumbled shortcake or biscuit crumbs on top for a little crunch. Garnish with fresh strawberry pieces for a pretty finish. Serve chilled and delight in every creamy, fruity bite!
Can I Use Frozen Strawberries for the Filling?
Yes, you can! Just make sure to thaw them completely and drain any excess juice to avoid a soggy cake. Patting them dry gently with paper towels helps keep the roll from getting too wet.
How Long Can I Store Strawberry Shortcake Cheesecake Rolls?
Store the rolls covered in the refrigerator for up to 3 days. They taste best when chilled, and making them ahead of time allows the flavors to meld beautifully.
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend. Be sure it’s a 1:1 replacement blend for best results, and handle the batter gently to maintain the cake’s light texture.
What’s the Best Way to Prevent the Cake From Cracking When Rolling?
Roll the cake while it’s still warm using a powdered sugar-dusted towel—this “trains” the cake to hold its shape and prevents cracks. Be gentle when unrolling and re-rolling with the filling to keep that perfect swirl.