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Sweet Strawberry Shortcake Cheesecake Rolls

Sweet Strawberry Shortcake Cheesecake Rolls

Sweet Strawberry Shortcake Cheesecake Rolls combine moist, tender cake with a rich and tangy cream cheese filling and fresh strawberries. This bakery-quality dessert offers a stunning swirl of flavors and colors, perfect for family dinners, celebrations, or casual gatherings. Easy to make and customizable, these rolls provide a luscious, refreshing treat that highlights the best of strawberry shortcake and cheesecake in one elegant roll.

  • Total Time: 2 hours 30 minutes
  • Yield: 8-10 servings 1x

Ingredients

Scale

Cake Ingredients

  • 1 cup All-Purpose Flour (or gluten-free all-purpose flour blend for gluten-free version)
  • 1 teaspoon Baking Powder
  • 1/2 cup Granulated Sugar
  • 1/4 cup Unsalted Butter, softened
  • 3 large Eggs, room temperature
  • 1 teaspoon Vanilla Extract

Cheesecake Filling Ingredients

  • 8 oz Cream Cheese, softened
  • 3/4 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Sour Cream or Heavy Cream

Fruit

  • 1 1/2 cups Fresh Strawberries, sliced

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, sift together flour and baking powder to ensure an even rise. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Gently fold in the dry ingredients until you achieve a smooth, thick batter perfect for rolling.
  2. Bake the Cake: Spread the batter evenly over the prepared baking sheet, smoothing the surface with a spatula. Bake for 12 to 15 minutes, until the cake springs back when touched and the edges are lightly browned. Remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake with the towel while still warm to shape it for filling.
  3. Make the Cheesecake Filling: While the cake cools rolled up, beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth. Add sour cream or heavy cream gradually to reach a spreadable consistency. The filling should be rich but not runny, complementing the cake without overpowering it.
  4. Assemble the Rolls: Gently unroll the cooled cake and spread the cheesecake filling evenly over the surface, leaving a small border around the edges. Scatter sliced fresh strawberries over the filling, pressing them slightly to embed. Carefully re-roll the cake without the towel, forming a beautiful swirl of cake, cream, and berries.
  5. Chill and Serve: Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours to set and make slicing easier. Once chilled, slice the roll into generous portions and serve with extra strawberries or whipped cream if desired.

Notes

  • Use room temperature ingredients (butter, cream cheese, eggs) for smoother blending and best texture.
  • Do not overmix the cake batter to avoid a tough cake.
  • Roll the cake while it is still warm to prevent cracking.
  • Use ripe, juicy fresh strawberries for optimal flavor and vibrant color.
  • Refrigerate the roll thoroughly before slicing for clean, beautiful cuts without squishing.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (when using gluten-free flour blend)

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 180 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 80 mg

Keywords: Strawberry shortcake, cheesecake rolls, strawberry dessert, roll cake, creamy cheesecake filling, berry dessert, gluten-free dessert