Strawberry Shortcake Cheesecake Rolls are a delightful twist on two classic favorites rolled into one. These sweet treats feature a soft, fluffy cake rolled with a creamy cheesecake filling and fresh strawberries, delivering a perfect balance of tangy and fruity flavors wrapped up in a tender bite.
I love making these rolls when I want something that feels special but isn’t too complicated. The combination of the smooth cheesecake and juicy strawberries always brings a smile, and the cake stays incredibly moist, which makes every slice just as good as the first. Plus, they look so pretty with the swirls of pink strawberry and creamy white cheesecake!
My favorite way to enjoy these is chilled, straight from the fridge with a cup of tea or coffee, especially on a warm afternoon. They’re great for sharing at summer picnics or as a sweet ending to a family dinner. If you like strawberry shortcake or cheesecake, this recipe is a wonderful way to have the best of both worlds in each bite.
Key Ingredients & Substitutions
Eggs: These are the base for your fluffy cake. Separating them and whipping the whites creates a light texture. If you want a dairy-free option, try aquafaba (chickpea liquid) as an egg white substitute.
Cream Cheese: The heart of the cheesecake filling. For a lighter option, you can use Neufchâtel cheese, which has less fat but similar texture. Just make sure it’s softened for easy mixing.
Strawberries: Fresh strawberries bring brightness and freshness. If strawberries aren’t in season, frozen ones work too—just thaw and drain them well to keep the roll from getting soggy.
Heavy Whipping Cream: This adds richness and volume to the filling. If you prefer a lighter touch, try coconut cream or a nondairy whipped topping.
Strawberry Preserves/Jam: This adds sweetness and helps hold the strawberry pieces in place. You can swap for raspberry or apricot jam if you want a different fruity twist.
How Do You Roll the Cake Without Cracking?
Rolling a cake can be tricky because it might crack if cooled fully or rolled too tightly. Here’s how to get a smooth roll:
- Roll the cake while it’s still warm, using a powdered sugar-dusted towel to prevent sticking.
- Don’t press too hard; just gently fold it up so it remembers the rolled shape as it cools.
- Let it cool completely wrapped in the towel; this “training” prevents cracks later.
- When adding the filling and re-rolling, be gentle and not too tight.
This technique helps keep your roll soft and neat, making it look as good as it tastes.
Equipment You’ll Need
- Jelly roll pan – I find this the best size for even baking of the cake base.
- Electric mixer or whisk – makes whipping egg whites and cream easier and faster.
- Silicone spatula – helps gently fold ingredients without deflating the batter.
- Kitchen towel dusted with powdered sugar – essential for rolling the cake while warm and preventing sticking.
- Plastic wrap – keeps your roll tight as it chills and sets.
- Mixing bowls – for mixing the fillings and preparing the cake.
- Knife or serrated knife – for slicing the finished roll cleanly.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for a different berry flavor.
- Add a layer of lemon curd or raspberry jam for extra zing.
- Mix chopped nuts like pecans or almonds into the cheesecake filling for crunch.
- Use flavored whipped toppings or add a splash of liqueur to the filling for an adult twist.
Strawberry Shortcake Cheesecake Rolls
Ingredients You’ll Need:
For the Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Layer:
- 1 cup fresh strawberries, diced
- 2-3 tablespoons strawberry preserves or strawberry jam
Toppings/Garnish:
- Additional fresh strawberries, whole and sliced
- Powdered sugar, for dusting
- Crushed shortcake or biscuit crumbs (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes of active preparation and baking time, plus at least 2 hours chilling in the fridge to let the roll set properly—overnight chilling works perfectly for best results.
Step-by-Step Instructions:
1. Bake the Cake:
Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it. Beat egg whites until soft peaks form, then add half the sugar gradually and beat until stiff peaks. In another bowl, whisk egg yolks with remaining sugar until thick and pale, then stir in vanilla. Fold in flour and salt gently. Carefully fold in whipped egg whites until just combined. Pour the batter into the pan evenly and bake for 12-15 minutes or until the cake springs back when touched.
2. Roll the Cake:
While the cake is still warm, turn it out onto a powdered sugar-dusted clean kitchen towel. Carefully peel off the parchment paper. Starting from a short side, gently roll the cake up in the towel. Let it cool completely rolled up so it holds its shape.
3. Make the Cheesecake Filling:
Beat softened cream cheese until smooth. In a cold bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese until creamy and smooth.
4. Assemble the Roll:
Unroll the cooled cake carefully. Spread a thin layer of strawberry preserves or jam over the cake surface. Sprinkle diced fresh strawberries evenly on top. Spread the cheesecake filling evenly over the strawberries and jam.
5. Roll and Chill:
Carefully roll the cake back up without the towel, trying to seal the edges gently. Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours or overnight to set.
6. Serve and Garnish:
Before serving, you can sprinkle crushed shortcake crumbs on the outside for extra texture. Slice the roll into 1-1.5 inch pieces. Garnish each slice with fresh strawberries and a light dusting of powdered sugar. Optionally, drizzle with warmed strawberry syrup or extra preserves. Serve chilled and enjoy the creamy, fruity delight!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture that could make the roll soggy. Pat them dry with paper towels before adding.
How Should I Store Leftover Strawberry Shortcake Cheesecake Rolls?
Store leftovers wrapped tightly in plastic wrap or in an airtight container in the refrigerator. They keep well for up to 3 days. Serve chilled for the best texture and flavor.
Can I Make These Rolls Ahead of Time?
Absolutely! They actually taste better after chilling overnight, as the flavors have more time to meld and the roll firms up for easier slicing.
What If I Don’t Have a Jelly Roll Pan?
You can use any rimmed baking sheet with similar dimensions (around 10×15 inches). Just be sure to line and grease it well to prevent sticking and help with easy removal of the cake.
