Homemade Strawberry Shortcake Cheesecake Roll

I’ve created a delightful Strawberry Shortcake Cheesecake Roll featuring a soft sponge cake rolled around creamy cheesecake filling and fresh strawberries for a stunning, crowd-pleasing dessert.

Why You’ll Love This Recipe

I appreciate how this recipe blends the fluffy texture of shortcake cake with rich, tangy cheesecake and bright strawberry bursts. It’s visually impressive yet surprisingly easy to prepare, and it brings that nostalgic strawberry shortcake flavor in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Granulated sugar

• All-purpose flour

• Baking powder

• Salt

• Vanilla extract

• Cream cheese, softened

• Powdered sugar

• Sour cream or heavy cream

• Lemon juice (optional, for tang)

• Fresh strawberries, sliced

Directions

1. Preheat the oven to 350 °F (175 °C). Line a 15×10-inch jelly roll pan with parchment paper, and lightly grease it.

2. In a bowl, beat eggs and granulated sugar with an electric mixer until pale, thick, and ribbon‑stage (about 3–4 minutes). Mix in vanilla extract.

3. Gently fold in flour, baking powder, and salt until just combined—avoid overmixing to keep the cake light.

4. Spread batter evenly into the prepared pan. Bake for 12–15 minutes or until the cake springs back lightly.

5. Meanwhile, lay a clean kitchen towel on the counter and dust it with powdered sugar.

6. Once the cake is baked, immediately loosen the edges, invert it onto the towel, and peel off the parchment. Starting from one short end, carefully roll the cake and towel together. Let it cool rolled up.

7. While the cake cools, make the cheesecake filling: beat cream cheese until smooth, then mix in powdered sugar, sour cream (or heavy cream), and lemon juice if desired.

8. Unroll the cooled cake and spread the cheesecake filling evenly, leaving a small border.

9. Arrange sliced strawberries over the filling.

10. Gently reroll the cake without the towel, forming a spiral. Transfer seam-side down onto a serving platter.

11. Dust the roll with powdered sugar and refrigerate for at least 1 hour before slicing.

Servings and timing

Yields about 10–12 slices.

• Prep time: 20 minutes

• Bake time: 12–15 minutes

• Cooling & assembly: 30 minutes

• Chill time: 1 hour

• Total time: about 2 hours

Variations

• Berry medley: Use a mix of raspberries, blueberries, or blackberries with the strawberries for a colorful twist.

• Chocolate drizzle: Melt dark or white chocolate and drizzle over the top for extra richness.

• Lemon zest boost: Add lemon zest to the filling or sprinkle on top for more tang.

• Mini rolls: Divide the batter between two smaller pans and roll into individual minis for parties.

• Nut crunch: Sprinkle chopped toasted almonds or pecans over the filling before rolling.

Storage/reheating

I store leftovers covered in the fridge for up to 4 days. It’s best served chilled, but I let slices sit out 10 minutes before serving to soften slightly. Since it’s cheesecake-based, reheating isn’t needed.

FAQs

Can I prepare the cake in advance?

Yes—I bake the sponge a day ahead, roll it in the towel, and refrigerate. I make the cheesecake filling and assemble the roll on the day I plan to serve it.

Why did my roll crack when rolling?

When the cake cools too much before rolling, it becomes rigid and cracks. I roll it while it’s still warm and flexible.

Can I use frozen strawberries?

I recommend fresh strawberries for texture. If I use frozen, I thaw them fully and pat dry to avoid excess moisture.

Is there a gluten‑free option?

Absolutely. I use a 1:1 gluten‑free flour blend, adding ½ teaspoon xanthan gum if the blend doesn’t already include it. It works beautifully.

Can I freeze slices?

Yes! I individually wrap slices and freeze them for up to 1 month. I thaw them overnight in the fridge before enjoying.

Conclusion

This Strawberry Shortcake Cheesecake Roll combines the best of both worlds—fluffy sponge cake and creamy cheesecake, accented with fresh berries. I love how beautiful it looks on a platter and how well it feeds a crowd. It’s a dessert that always wows and tastes even better than it looks. I hope it becomes a favorite in my kitchen!