I love baking desserts that feel indulgent without being too complicated, but the fun part in this recipe is the rolling step—it can feel tricky at first and messy, and yet, once you get it right, it’s magical and so rewarding to slice. Strawberry Shortcake Cheesecake Rolls are the perfect dessert when you want something both sweet and show-stopping. Watching the layers of cheesecake and strawberries peek out from each slice always makes me smile, and it never fails to impress guests or family.

I have tried several variations of rolled cakes, and this version is one of my favorites. I use fresh, sweet strawberries, smooth cream cheese, and fluffy sponge cake. Always make sure the cake is completely cooled before filling—it prevents cracks and keeps the roll intact, which is the secret to a beautiful presentation. Every bite is a combination of tender cake, light cream, and the perfect touch of fruity sweetness. They are impressive enough for parties, yet easy enough for a weekend treat at home.

You can serve these rolls sliced on a pretty plate, some dusted with powdered sugar, also with a dollop of whipped cream or a scoop of vanilla ice cream. They’re as fun for a weekend family dessert as they are for a special occasion treat.

Its Perfect For:

• Birthday celebrations for kids and adults alike
• Baby showers or brunch gatherings
• Afternoon tea or coffee with friends
• Summer picnics with a fresh twist
• Holiday desserts like Easter or Valentine’s Day

Ingredients

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream

For the Strawberry Topping:

• 1 cup fresh strawberries, sliced
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

Kitchen Equipment You’ll Need

• 10×15-inch jelly roll pan
• Parchment paper
• Large mixing bowls
• Electric hand mixer or stand mixer
• Spatula for folding ingredients
• Whisk for the strawberries
• Measuring cups and spoons
• Serving platter for presentation

How to Make Strawberry Shortcake Cheesecake Rolls

Step 1

Prepare the cake: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang for easy removal. In a large bowl, beat the eggs and sugar together on high speed until thick, pale, and fluffy—this usually takes 3–4 minutes. Gently fold in the vanilla extract. Sift the flour, baking powder, and salt together, then carefully fold them into the egg mixture until just combined. Avoid overmixing to keep the cake light and airy.

Step 2

Bake the cake: Pour the batter evenly into the prepared pan, spreading it into the corners. Bake for 12–15 minutes, or until the top springs back lightly when touched. While the cake bakes, lay a clean kitchen towel on the counter and sprinkle it lightly with powdered sugar. Once baked, immediately invert the cake onto the towel. Gently peel off the parchment paper and roll the cake carefully with the towel, starting from the short end. Let it cool completely rolled up—it will hold its shape better when filled later.

Step 3

Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a light, fluffy cheesecake filling.

Step 4

Prepare the strawberries: In a small bowl, combine the sliced strawberries, sugar, and lemon juice. Let them sit for 10–15 minutes to macerate, which brings out their natural sweetness and creates a slightly syrupy texture.

Step 5

Assemble the rolls: Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the surface, leaving a small border around the edges. Sprinkle half of the macerated strawberries on top. Roll the cake back up tightly but gently, using the towel to guide it. Place the roll seam-side down on a serving platter.

Step 6

Add final touches: Top the roll with the remaining strawberries, a drizzle of any leftover strawberry syrup, and optional whipped cream or crumbled shortcake cookies for extra texture. Chill in the refrigerator for at least 1 hour before slicing to allow the flavors to meld and the roll to set.

Tips for Perfect Strawberry Shortcake Cheesecake Rolls

• Beat the eggs well:
  Whip your eggs and sugar until thick and pale. This creates a light, fluffy sponge that rolls easily.
• Sift your dry ingredients:
  Sifting flour, baking powder, and salt prevents lumps. It keeps the cake tender and airy.
• Roll while warm:
  Rolling the cake immediately out of the oven prevents cracking. Use a towel sprinkled with sugar.
• Cool completely before filling:
  Letting the cake cool avoids melting the cheesecake. It ensures a smooth, creamy filling.
• Slice with a sharp knife:
  Use a serrated knife and cut slowly. Clean slices show off the layers beautifully.
• Macerate strawberries for flavor:
  Let strawberries sit with sugar and lemon. This makes them juicy and naturally sweet.
• Chill before serving:
  Refrigerate the roll for at least one hour. Chilling helps it hold shape and blend flavors.

Optional Ingredients

• Lemon zest for extra freshness
• Blueberries for mixed berry flavor
• Almond extract for subtle nutty notes
• Mini chocolate chips for a fun twist
• Crushed graham crackers for crunch
• Honey drizzle for extra sweetness

How to Serve Strawberry Shortcake Cheesecake Rolls

I like to serve these rolls chilled straight from the fridge. The slices hold their shape beautifully, and the cream filling stays smooth and creamy without melting. I often place a few extra strawberries on top for a fresh, colorful touch, which makes the dessert look even more inviting. Adding a light dusting of powdered sugar gives it a professional, bakery-style finish.

I also enjoy pairing each slice with a scoop of vanilla ice cream or a dollop of whipped cream. It adds a little extra indulgence and makes the dessert feel more special for birthdays, family gatherings, or weekend treats. Sometimes, I drizzle a little strawberry syrup or even a hint of chocolate sauce over the top for a glossy, festive appearance.

I find that these rolls work wonderfully on dessert platters or individual plates. Garnishing with mint leaves, crushed shortcake cookies, or even a few edible flowers adds texture and visual appeal. Serving them alongside tea, coffee, or a chilled glass of milk enhances the flavors and creates a complete, delightful dessert experience for everyone.

Is Strawberry Shortcake Cheesecake Rolls Healthy?

While these rolls are rich and sweet, they contain fresh strawberries and cream cheese, which provide protein and vitamin C. Compared to store-bought desserts, they are less processed and made with real ingredients.

However, they are still a dessert and contain sugar, cream, and flour, so enjoy them in moderation. Eating a slice or two is a wonderful treat that satisfies cravings without overindulgence.

Variations and Substitutions

• Chocolate Strawberry Rolls:
  Add cocoa powder to the sponge cake for a chocolate twist. Fill with cheesecake and strawberries for a rich version.
• Berry Medley Rolls:
  Use raspberries, blueberries, and strawberries. It gives a colorful and slightly tangy flavor.
• Lemon Cheesecake Rolls:
  Add lemon zest and juice to the filling. It brightens the flavor and feels refreshing.
• Nutty Rolls:
  Sprinkle chopped nuts into the filling. Walnuts or almonds add crunch and flavor.
• Caramel Strawberry Rolls:
  Drizzle caramel sauce on top before serving. It adds a sweet, buttery richness.
• Mini Rolls:
  Make smaller rolls for individual servings. Perfect for parties and easier to handle.
• Vegan Option:
  Use plant-based cream cheese and egg substitutes. Strawberries and cake remain deliciously sweet.
• Gluten-Free Version:
  Use almond flour or gluten-free flour blend. Sponge texture may vary but stays tender.

How to Store and Reheat

Store the rolls in an airtight container in the refrigerator. They stay fresh for 3–4 days and maintain their creamy texture. For best flavor, cover with plastic wrap to prevent the cake from drying out.

Reheating is usually unnecessary, as these rolls are best served chilled. If you prefer slightly softer slices, let them sit at room temperature for 10–15 minutes. Avoid microwaving, as it can melt the cheesecake filling and make the cake soggy.

Frequently Asked Questions About Strawberry Shortcake Cheesecake Rolls

Can I make this ahead of time?
Yes! You can bake the cake and prepare the filling a day before. Wrap the rolled cake tightly in plastic wrap and refrigerate. It will stay fresh, and flavors meld beautifully overnight.

Can I use frozen strawberries?
Yes, frozen strawberries work, but thaw them first. Pat them dry to remove excess water. Too much moisture can make the cake soggy, so draining is key.

Can I freeze the rolls?
Absolutely! Wrap tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to a month. Thaw in the fridge a few hours before serving.

Can I make mini rolls instead of a large one?
Definitely! Use a smaller pan or cut the sponge cake into sections. Mini rolls are perfect for parties, lunchboxes, or individual servings, and they’re easier to serve neatly.

Strawberry Shortcake Cheesecake Rolls Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

25

minutes

Learn how to make Strawberry Shortcake Cheesecake Rolls—soft sponge cake rolled with creamy cheesecake filling and fresh strawberries. Perfect for parties, desserts, or a sweet treat at home!

Ingredients

• For the Cake:

• 4 large eggs

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 3/4 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• For the Cheesecake Filling:

• 8 oz cream cheese, softened

• 1/3 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup heavy whipping cream

• For the Strawberry Topping:

• 1 cup fresh strawberries, sliced

• 2 tablespoons granulated sugar

• 1 teaspoon lemon juice

Directions

• Prepare the cake: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang for easy removal. In a large bowl, beat the eggs and sugar together on high speed until thick, pale, and fluffy—this usually takes 3–4 minutes. Gently fold in the vanilla extract. Sift the flour, baking powder, and salt together, then carefully fold them into the egg mixture until just combined. Avoid overmixing to keep the cake light and airy.
• Bake the cake: Pour the batter evenly into the prepared pan, spreading it into the corners. Bake for 12–15 minutes, or until the top springs back lightly when touched. While the cake bakes, lay a clean kitchen towel on the counter and sprinkle it lightly with powdered sugar. Once baked, immediately invert the cake onto the towel. Gently peel off the parchment paper and roll the cake carefully with the towel, starting from the short end. Let it cool completely rolled up—it will hold its shape better when filled later.
• Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a light, fluffy cheesecake filling.
• Prepare the strawberries: In a small bowl, combine the sliced strawberries, sugar, and lemon juice. Let them sit for 10–15 minutes to macerate, which brings out their natural sweetness and creates a slightly syrupy texture.
• Assemble the rolls: Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the surface, leaving a small border around the edges. Sprinkle half of the macerated strawberries on top. Roll the cake back up tightly but gently, using the towel to guide it. Place the roll seam-side down on a serving platter.
• Add final touches: Top the roll with the remaining strawberries, a drizzle of any leftover strawberry syrup, and optional whipped cream or crumbled shortcake cookies for extra texture. Chill in the refrigerator for at least 1 hour before slicing to allow the flavors to meld and the roll to set.