Strawberry Shortcake Cheesecake Rolls are the dessert mash-up you never knew you needed but won’t ever want to live without once you try them. These dreamy rolls combine soft, fluffy cake, a silky cheesecake filling, and juicy strawberries wrapped together into gorgeous spiraled treats that taste like pure joy. Each bite gives you a burst of berry sweetness, creamy richness, and that irresistible shortcake magic people always crave.
Best of all, they’re surprisingly easy to make, meaning you can whip them up for parties, birthdays, holidays, or whenever dessert inspiration strikes. These rolls look stunning on any dessert table and deliver that “wow” moment from the very first slice. Get ready—these sweet, creamy spirals disappear fast!
Equipment You Will Need
- 10×15-inch jelly roll pan
- Parchment paper
- Large mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Whisk
- Cooling rack
- Sharp serrated knife
Ingredients List
- Cake Layer
- 4 large eggs
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ cup whole milk
- 1 tsp vanilla extract
- Powdered sugar for dusting
- Cheesecake Filling
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- Strawberry Layer
- 2 cups fresh strawberries, diced
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- Shortcake Crumble (optional but AMAZING)
- 1 cup crushed vanilla cookies or shortbread
- 3 tbsp melted butter
- 1 tbsp strawberry gelatin powder
Step-by-Step Instructions
Start by preparing the cake layer. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, making sure the paper hangs over the edges for easy lifting. In a large mixing bowl, beat the eggs and granulated sugar together for 3–4 minutes until the mixture becomes pale, thick, and beautifully fluffy.
Add the milk and vanilla, whisking until incorporated. In a separate bowl, combine the flour and baking powder, then gently fold the dry mixture into the wet ingredients using a rubber spatula. Fold slowly to preserve the airiness—this is what helps create a soft, rollable cake.
Pour the batter into your prepared pan and spread it evenly. Tap the pan lightly to remove any air bubbles. Bake for 10–12 minutes or until the cake springs back when lightly touched. While it bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
When the cake is done, immediately flip it onto the towel, peel off the parchment, and roll the cake—towel and all—starting at the short end. Rolling while warm helps the cake hold its shape later without cracking. Allow the rolled cake to cool completely on a wire rack.
Prepare the cheesecake filling as the cake cools. In a large bowl, beat the softened cream cheese and powdered sugar until smooth. In another bowl, whip the heavy cream and vanilla until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth and creamy. For the strawberry layer, toss the diced strawberries with sugar and lemon juice. Let the mixture sit for 10 minutes until the berries become juicy and vibrant.
Once the cake is completely cool, gently unroll it. Spread a generous layer of the cheesecake filling across the entire surface, leaving a small border around the edges. Spoon the strawberries evenly over the top, allowing their juices to blend into the filling slightly.
Carefully re-roll the cake tightly but gently, peeling away the towel as you roll. Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours to set.
If making shortcake crumble, mix crushed vanilla cookies, melted butter, and strawberry gelatin powder in a bowl until crumbly. After chilling, unwrap your cake and coat the outside with remaining cheesecake filling or whipped cream.
Press the crumble into the exterior for extra texture, color, and shortcake-style crunch. Slice with a serrated knife for gorgeous spirals. Serve chilled for best flavor and texture.
Expert Tips for Success
Making the perfect Strawberry Shortcake Cheesecake Rolls starts with rolling the cake while it’s still warm. This step prevents cracking and ensures the sponge keeps its shape once the filling is added.
Dusting your towel with powdered sugar is essential—it prevents sticking and gives your cake a beautifully soft finish. Another key tip is whipping your cream until stiff peaks form but not overmixing it; this gives the filling a cloud-like texture that spreads smoothly and holds up during slicing.
Always let the cake cool fully before adding the filling so the cheesecake layer stays thick and creamy instead of melting.
For the best strawberry flavor, choose ripe, sweet berries and allow them to macerate with sugar and lemon juice. This draws out juices, intensifying the berry flavor and adding natural moisture to your rolls. When rolling the cake the second time, do it gently but tightly to create beautiful spirals.
Chilling for at least 2 hours—preferably longer—helps the roll firm up for clean slicing. Use a serrated knife and wipe between cuts to keep your slices neat. Follow these tips, and your cheesecake rolls will turn out bakery-beautiful every time.
Variations and Substitutions
These cheesecake rolls are wonderfully customizable, allowing you to change the flavor profile effortlessly. Swap strawberries for raspberries, blueberries, or mixed berries for a colorful twist. Add lemon zest to the cheesecake filling for a zesty, refreshing flavor that brightens the entire dessert.
For a chocolate-covered-strawberry version, drizzle melted chocolate over the finished roll or mix cocoa powder into the cake batter. If you want an ultra-decadent version, spread a thin layer of strawberry jam under the cheesecake filling for added fruitiness and moisture.
For dietary adjustments, you can substitute gluten-free flour to make the cake celiac-friendly—just use a 1:1 baking blend. Replace dairy cream cheese with a lactose-free version and use coconut cream for a dairy-free filling.
If you prefer a lighter dessert, use whipped topping instead of heavy cream, or reduce the sugar in the berries for a naturally sweet finish. The shortcake crumble can be swapped for graham crackers, Nilla wafers, or even freeze-dried strawberries for added crunch. These variations give you endless ways to customize your rolls to match your taste or occasion.
Serving Suggestions and Pairings
Strawberry Shortcake Cheesecake Rolls make a stunning centerpiece for holidays, brunches, birthdays, or any dessert-worthy celebration. Slice them into thick spirals and arrange them on a white platter to highlight their beautiful pink-and-white swirls.
A light dusting of powdered sugar adds a touch of elegance, while fresh strawberries bring vibrant color. For extra flair, pipe small rosettes of whipped cream across the top or drizzle with a touch of strawberry syrup. These rolls pair wonderfully with tea, iced coffee, lemonade, or sparkling water with fruit slices for a refreshing contrast.
Beyond dessert tables, these rolls make delightful afternoon treats or refrigerator snacks when you want something sweet but not overly heavy. For special gatherings, serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream.
A sprig of mint adds a bright visual touch and fresh aroma. If hosting brunch, pair with fruit salads, pastries, or yogurt parfaits for a festive spread. No matter how you serve them, these rolls always steal the spotlight thanks to their irresistible combination of flavors and textures.
Storage, Freezing, and Reheating
Storing Strawberry Shortcake Cheesecake Rolls is simple and keeps them fresh for days. Once sliced, place the pieces in an airtight container and refrigerate for up to four days. The cheesecake filling keeps the cake moist, and the flavors deepen beautifully as it chills.
If storing a full roll, keep it wrapped tightly in plastic wrap to prevent drying. Avoid stacking slices unless separated by parchment paper to maintain clean edges. Chilled rolls are easiest to slice, so refrigerate before serving for picture-perfect spirals every time.
These rolls also freeze well for long-term storage. Wrap the whole roll tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the refrigerator before slicing. Individual slices can be frozen too—perfect for quick treats.
No reheating is necessary; they’re best enjoyed cold or slightly chilled. If the crumble loses crunch after thawing, sprinkle fresh crumble on top before serving. With proper storage, your strawberry cheesecake rolls will taste as amazing as the day you made them.
Frequently Asked Questions
Can I use frozen strawberries?
Yes! Thaw them completely and drain excess liquid before using.
Can I add jam to the filling?
Absolutely—spread a thin layer for extra berry flavor.
How do I prevent the cake from cracking?
Roll it while warm and don’t overbake the sponge.
Can I make this dessert ahead?
Yes! Chill overnight for even better slicing and flavor.
What cheese works best?
Full-fat cream cheese gives the creamiest, smoothest filling.
