Homemade Strawberry Shortcake Cheesecake Roll
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.
- Prep Time: 20 minutes
- Cook Time: undefined
- Total Time: about 2 hours
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
Instructions
- Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, and lightly grease it.
- 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.
- Gently fold in flour, baking powder, and salt until just combined—avoid overmixing to keep the cake light.
- Spread batter evenly into the prepared pan. Bake for 12–15 minutes or until the cake springs back lightly.
- Meanwhile, lay a clean kitchen towel on the counter and dust it with powdered sugar.
- 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.
- 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.
- Unroll the cooled cake and spread the cheesecake filling evenly, leaving a small border.
- Arrange sliced strawberries over the filling.
- Gently reroll the cake without the towel, forming a spiral. Transfer seam-side down onto a serving platter.
- Dust the roll with powdered sugar and refrigerate for at least 1 hour before slicing.
Notes
- 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.
- 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.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 23g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
