Sinking your fork into a slice of this Strawberry Shortcake Cheesecake Roll feels like a little celebration in every bite. The tender vanilla sponge wraps around a silky-smooth cream cheese filling studded with juicy strawberry slices, and each swirl reveals a peekaboo of bright red fruit that just begs to be photographed. When the cake emerges from the oven, its golden surface is soft and springy, promising lightness and flavor all at once. One unforgettable afternoon, I brought this roll to a potluck, and everyone lined up for seconds—there’s something about that creamy center meeting fresh berries that’s impossible to resist!
This recipe strikes the perfect balance between a classic sponge cake and an indulgent cheesecake, making it an absolute showstopper for spring gatherings or weekend treats. With just 25 minutes of hands-on preparation, a quick 12 minutes in the oven, and a restful chill for an hour, you’ll have a dessert worthy of any celebration. The preparation time feels like nothing once you start mixing those separated eggs into fluffy peaks, and the rest time gives you a chance to admire your creation (or sneak a few strawberries). Trust me, each creamy forkful, dusted with powdered sugar, is worth every second of anticipation.
KEY INGREDIENTS IN STRAWBERRY SHORTCAKE CHEESECAKE ROLL
Before diving into the step-by-step instructions, let’s get to know the stars of this dessert. Each ingredient plays a unique role—from building a light and airy cake to creating that lush, tangy filling and showcasing fresh strawberry flavor.
- Eggs
Eggs are the backbone of the sponge, with yolks adding richness and whites whipped into stiff peaks to create an airy, cloud-like texture.
- Granulated Sugar
This sweetener not only flavors the cake but also helps stabilize whipped egg whites, resulting in a fine, delicate crumb.
- Vanilla Extract
A hint of vanilla weaves through both the sponge and the filling, enhancing the overall flavor profile with warm, aromatic notes.
- All-Purpose Flour
Provides structure for the sponge cake, giving it enough body to hold the creamy filling without becoming heavy.
- Cornstarch
Lightens the flour mixture, ensuring a tender, soft cake that’s easy to roll and won’t crack.
- Salt
Just a pinch balances sweetness and elevates all the other flavors, keeping each bite perfectly seasoned.
- Cream Cheese
The star of the filling, cream cheese lends tanginess and a luscious, velvety texture that pairs beautifully with juicy strawberries.
- Powdered Sugar
Adds smooth sweetness to the filling and is also dusted on the finished roll for a pretty, snowy finish.
- Heavy Whipping Cream
Whipped into soft peaks, it lightens the cream cheese mixture, creating a fluffy, mousse-like filling.
- Fresh Strawberries
Hulled and sliced, these bright-red gems bring freshness, juicy bursts, and a pop of color to every slice.
- Extra Powdered Sugar
Used for dusting the surface after unwrapping the chilled roll, it gives a final touch of sweetness and visual appeal.
HOW TO MAKE STRAWBERRY SHORTCAKE CHEESECAKE ROLL
Ready to get rolling? This section will guide you through transforming simple ingredients into a dreamy dessert that wows every time. Follow each step closely to achieve that perfect sponge texture and luscious filling.
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, then lightly grease the paper so your cake releases easily after baking.
2. Beat the Egg Yolks
In a large mixing bowl, combine the separated egg yolks and half of the granulated sugar. Use an electric mixer to beat until the mixture becomes thick, pale, and ribbon-like. Stir in the vanilla extract for that fragrant base.
3. Sift Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Sifting ensures a silky-smooth batter without lumps.
4. Fold Dry into Wet
Gently pour the sifted flour mixture into the egg yolk mixture, folding with a spatula just until no streaks remain. Avoid overmixing to keep the batter light.
5. Whip Egg Whites
In a clean, dry bowl, beat the reserved egg whites until soft peaks form. Gradually add the remaining granulated sugar, then continue beating until stiff peaks hold their shape.
6. Combine Mixtures
Carefully fold the whipped egg whites into the egg yolk batter. Use gentle strokes to maintain the airiness and prevent deflating those peaks.
7. Bake the Sponge
Pour the batter into your prepared pan and spread it out evenly. Bake for 10–12 minutes, or until the cake springs back lightly when touched and looks golden.
8. Cool and Roll
Remove the cake and let it cool for 5 minutes. Invert it onto another parchment-lined surface dusted with powdered sugar. Starting at the short side, roll the cake with the parchment paper to form a log. Let it cool completely in this rolled shape.
9. Make the Cream Cheese Filling
While the sponge cools, beat the softened cream cheese with half of the powdered sugar until smooth. Add the remaining powdered sugar and vanilla extract, mixing until fully incorporated.
10. Whip the Cream
In a separate bowl, beat the heavy whipping cream until it reaches soft peaks. Carefully fold the whipped cream into the cream cheese mixture, creating a fluffy, smooth filling.
11. Assemble the Roll
Gently unroll the cooled cake and spread the cream cheese mixture evenly, leaving a one-inch border. Layer the sliced strawberries on top for bursts of fresh flavor.
12. Final Roll and Chill
Lift the parchment paper and roll the cake up again, this time enclosing the filling tightly. Wrap the log snugly in parchment paper and refrigerate for at least one hour to set.
13. Serve with Style
Before serving, unwrap the chilled roll and dust it generously with extra powdered sugar. Use a serrated knife to slice into neat, elegant rolls and enjoy!
SERVING SUGGESTIONS FOR STRAWBERRY SHORTCAKE CHEESECAKE ROLL
When it comes to serving your Strawberry Shortcake Cheesecake Roll, presentation and little extras can turn a simple dessert into an unforgettable experience. Whether you’re hosting a brunch, celebrating a birthday, or just treating yourself to a sweet afternoon pick-me-up, these ideas will help you serve each slice with flair and delicious flair.
- Dusting and Drizzle
After slicing, place the rolls on a pretty platter and finish with a light powdered sugar dusting. For extra decadence, drizzle a homemade strawberry coulis or warm chocolate sauce over the top.
- Fresh Berry Garnish
Arrange a few whole strawberries, raspberries, and mint sprigs alongside each slice. The vibrant red and green contrast beautifully with the creamy spiral, creating a garden-fresh presentation.
- Mini Dessert Cups
Chop leftover slices into bite-sized cubes and layer them in small glass cups with extra whipped cream and berry syrup. This parfait-style presentation is perfect for buffet tables or on-the-go treats.
- Ice Cream Pairing
Serve each slice with a scoop of vanilla bean ice cream on the side. The cold creaminess of the ice cream complements the tangy filling and enhances the overall dessert experience.
HOW TO STORE STRAWBERRY SHORTCAKE CHEESECAKE ROLL
Proper storage ensures your Strawberry Shortcake Cheesecake Roll stays fresh, moist, and flavorful for days. Whether you’re saving slices for a midnight snack or preparing ahead for a party, follow these tips to maintain that just-made taste and texture.
- Refrigerator Storage
Keep the roll tightly wrapped in parchment paper or plastic wrap and store on a flat plate or in an airtight container. It will remain fresh for up to 3 days, with the cream cheese filling staying firm and luscious.
- Freezer Method
For longer storage, wrap the entire roll in two layers of plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to one month, then thaw overnight in the refrigerator before unwrapping and dusting with powdered sugar.
- Individual Slices
If you foresee only eating one or two slices at a time, store individual pieces in sealed, airtight containers. Place parchment paper between slices to avoid sticking and keep each portion looking pristine.
- Refreshing Before Serving
If the sponge seems slightly firmer after refrigeration, let the roll sit at room temperature for about 15 minutes before slicing. This gentle warming brings back its soft, pillowy texture and revives the filling’s creaminess.
CONCLUSION
From the moment you whisk those first egg whites into fluffy peaks to the satisfying reveal of creamy swirls and fresh strawberries, this Strawberry Shortcake Cheesecake Roll is a true crowd-pleaser. We’ve covered everything—from the key ingredients that create a delicate vanilla sponge and tangy cream cheese filling to the simple steps for baking, rolling, and filling the cake. You’ve also got creative serving suggestions to impress guests or elevate a casual dessert, as well as practical storage tips to make sure nothing goes to waste. Don’t forget that this recipe shines during spring gatherings, afternoon teas, or cozy weekend treat moments—you’ll be amazed at how something so elegant can be so straightforward to prepare.
Feel free to print this article and tuck it into your recipe binder or pin it to your kitchen bulletin board for easy reference. You’ll find a FAQ section just below for any extra questions that pop up while you bake, but in the meantime, go ahead and dive into making this showstopping roll. I’d love to hear how it turned out—drop a comment if you tried it, share your tweaks, or ask for any clarifications. Your feedback is what inspires me to keep sharing these joyful, delicious recipes with you!
Strawberry Shortcake Cheesecake Roll
Description
Layers of light vanilla sponge cradle a creamy cheesecake filling and fresh strawberries, creating a showstopping dessert perfect for spring gatherings or weekend treats.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease the paper.
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In a large bowl, beat the egg yolks and 1/2 cup of granulated sugar until thick and pale. Stir in 1 tsp vanilla extract.
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In another bowl, sift together flour, cornstarch, and salt.
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Gradually fold the dry ingredients into the egg yolk mixture until just combined.
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In a third bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
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Gently fold the whipped egg whites into the egg yolk mixture, ensuring not to deflate them.
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Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until the cake springs back when touched.
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Remove the cake from the oven, let it cool for 5 minutes, then invert it onto another piece of parchment paper dusted with powdered sugar. Roll the cake up starting at the short side. Allow it to cool completely.
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While the cake cools, prepare the filling by beating the cream cheese with 1/2 cup of powdered sugar until smooth. Add the remaining 1 cup of powdered sugar and vanilla extract; mix.
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In a separate bowl, beat the heavy whipping cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until smooth.
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Unroll the cooled cake and spread the cream cheese mixture evenly over the top, leaving a 1-inch border. Layer the sliced strawberries over the filling.
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Gently roll up the cake, lifting the parchment as you go, to enclose the filling. Wrap tightly in parchment paper and refrigerate for at least 1 hour.
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Before serving, dust the cake with extra powdered sugar and slice into rolls.
Note
- For a unique twist, add a touch of lemon zest to the filling for a bright, tangy flavor.
- Use a serrated knife to slice the cake for clean edges.
- Feel free to add a strawberry compote on top for extra indulgence.
- The roll can be stored in the refrigerator for up to 3 days.
