Strawberry Shortcake Cheesecake Rolls

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A dessert that combines the flavors of strawberry shortcake with the richness of cheesecake, rolled into a soft sponge cake. Perfect for gatherings or special occasions.

Recipe Overview

  • Prep Time: 30 minutes
  • Cook Time: 12–15 minutes
  • Chill Time: 1–2 hours
  • Total Time: About 2 hours
  • Servings: 8–10 rolls
  • Calories: About 320–380 kcal per slice

Ingredients

For the Vanilla Sponge Cake

  • 4 large eggs (room temperature)
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons milk
  • Powdered sugar (for rolling)

Strawberry Filling

  • 1½ cups fresh strawberries (chopped)
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice

Cheesecake Filling

  • 8 oz cream cheese (softened)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Optional Topping

  • Crushed shortbread cookies or graham crackers
  • Extra strawberries
  • Whipped cream

Instructions

1. Prepare the Cake Base

  1. Preheat oven to 180°C (350°F).
  2. Line a 10×15-inch baking sheet with parchment paper.
  3. Beat eggs and sugar until pale, thick, and fluffy (about 5–7 minutes).
  4. Add vanilla extract and mix gently.
  5. Sift flour, baking powder, and salt together. Fold into the egg mixture carefully.
  6. Stir in milk until smooth.
  7. Spread batter evenly into the pan.

Bake for 12–15 minutes, until lightly golden and springy to the touch.

2. Roll While Warm

  1. Dust a clean kitchen towel with powdered sugar.
  2. Turn the warm cake onto the towel and peel off parchment paper.
  3. Gently roll the cake (with the towel) from the short end.
  4. Let cool completely while rolled.

3. Make Strawberry Filling

  1. In a saucepan, combine strawberries, sugar, and lemon juice.
  2. Cook over medium heat until soft and slightly thickened (5–7 minutes).
  3. Let cool completely.

4. Prepare Cheesecake Filling

  1. Beat cream cheese until smooth.
  2. Add powdered sugar and vanilla extract.
  3. In a separate bowl, whip heavy cream to stiff peaks.
  4. Fold whipped cream into the cream cheese mixture until smooth and fluffy.

5. Assemble the Rolls

  1. Carefully unroll the cooled cake.
  2. Spread cheesecake filling evenly.
  3. Add a layer of strawberry filling.
  4. Re-roll tightly without the towel.
  5. Wrap in plastic wrap and chill for 1–2 hours.

6. Slice and Serve

  • Slice into even rolls
  • Top with crushed cookies, whipped cream, and fresh strawberries

Tips

  • Use room temperature eggs for a better sponge texture.
  • Avoid overbaking to keep the cake soft and flexible.
  • Chill thoroughly before slicing for clean cuts.
  • A thin layer of strawberry jam can enhance the flavor.

Variations

  • Chocolate version: Add cocoa powder to the sponge
  • Lemon version: Add lemon zest to the filling
  • Mixed berry: Use raspberries and blueberries
  • Crunchy version: Add crushed cookies into the filling

Why You Will Like This Recipe

  • Soft and creamy texture
  • Balanced sweetness with a slight tang
  • Visually appealing presentation

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