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Strawberry Shortcake Cheesecake Rolls

Strawberry Shortcake Cheesecake Rolls

Strawberry Shortcake Cheesecake Rolls combine the soft, fluffy texture of a classic strawberry shortcake with the rich, creamy indulgence of cheesecake. Featuring fresh strawberries layered inside a tender cake base with a light cheesecake filling, these rolls are perfect for celebrations or simple dessert cravings. Easy to make and customizable, they offer a delightful blend of fruity freshness and velvety smoothness in every bite.

  • Total Time: 2 hours 35 minutes
  • Yield: 12 slices 1x

Ingredients

Scale

Cake Base

  • 1 cup All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 3 large Eggs
  • 1/4 cup Melted Butter
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Milk

Cheesecake Filling

  • 8 oz Cream Cheese, softened
  • 1/3 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Heavy Cream, whipped to stiff peaks

Fruit Layer

  • 1 1/2 cups Fresh Strawberries, washed and sliced
  • Optional: 1 tablespoon Granulated Sugar or Lemon Juice (to toss with strawberries)

Additional

  • Powdered Sugar for dusting
  • Butter or Non-stick spray (for baking sheet)

Instructions

  1. Prepare the Cake Base: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, beat the eggs, then add melted butter, vanilla extract, and milk. Slowly incorporate the wet ingredients into the dry mixture until a smooth batter forms. Pour the batter evenly into the prepared pan and bake for 12-15 minutes or until the cake is golden and springs back gently when touched.
  2. Make the Cheesecake Filling: While the cake cools, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy filling that balances richness and airiness.
  3. Prepare the Strawberries: Wash and slice fresh strawberries into thin pieces. Optionally, toss them with a tablespoon of sugar or lemon juice to enhance their flavor and juiciness for a more vibrant taste.
  4. Assemble the Rolls: Once the cake has cooled completely, turn it out onto a clean kitchen towel dusted generously with powdered sugar. Spread the cheesecake filling evenly over the cake, leaving a small edge free to prevent spilling. Scatter the sliced strawberries evenly across the filling. Using the towel for support, gently roll the cake into a tight log shape, taking care not to crack it.
  5. Chill and Serve: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least two hours to help the filling set and to maintain the roll’s shape. When ready to serve, slice into even pieces and garnish with additional strawberries or a dusting of powdered sugar if desired.

Notes

  • Use room temperature ingredients to ensure smooth batter and filling textures.
  • Do not overbake the cake; it should be soft and springy to roll without cracking.
  • Chill the roll thoroughly before slicing to prevent cracks and spills.
  • Dust the surface generously with powdered sugar before rolling to prevent sticking.
  • Fresh strawberries provide the best texture and flavor; if using frozen, ensure they are well drained.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Can be adapted to Gluten-Free or Vegan

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 22g
  • Sodium: 160mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: Strawberry Shortcake Cheesecake Rolls, strawberry dessert, cheesecake roll, easy dessert, berry rolls, creamy dessert, fruit roll