Strawberry Shortcake Cheesecake Rolls

Here’s a fun and delicious Strawberry Shortcake Cheesecake Rolls recipe—perfect for dessert or a special treat. These are creamy, fruity, and lightly sweet, rolled up like a pinwheel.

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Strawberry Shortcake Cheesecake Rolls

Ingredients (6–8 rolls)

For the Cake:

• 4 large eggs
• ¾ cup (150 g) granulated sugar
• 1 tsp vanilla extract
• ¾ cup (90 g) all-purpose flour
• 1 tsp baking powder
• Pinch of salt
• Powdered sugar for dusting

For the Cheesecake Filling:

• 8 oz (225 g) cream cheese, softened
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract
• ¼ cup (60 ml) heavy cream

For the Strawberry Filling:

• 1 cup fresh strawberries, chopped
• 2–3 tbsp granulated sugar (to macerate strawberries)

Optional Topping:

• Whipped cream
• Fresh strawberries
• Powdered sugar

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Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a bowl, beat eggs, sugar, and vanilla until pale and fluffy (~3–4 minutes).
3. Sift together flour, baking powder, and salt. Gently fold into egg mixture until combined.
4. Pour batter into the prepared pan and spread evenly.
5. Bake 12–15 minutes until a toothpick inserted comes out clean.

2. Roll the Cake

1. While the cake is baking, lay a clean kitchen towel on a flat surface and dust with powdered sugar.
2. When the cake is done, immediately invert it onto the towel. Carefully peel off the parchment.
3. Starting from one short end, roll the cake with the towel inside. Let it cool completely while rolled.

3. Make the Cheesecake Filling

1. Beat cream cheese, powdered sugar, and vanilla until smooth.
2. Whip in heavy cream until light and fluffy.

4. Prepare Strawberry Filling

1. Mix chopped strawberries with granulated sugar and let sit 10–15 minutes until slightly juicy.
2. Drain excess liquid if needed to prevent sogginess.

5. Assemble the Rolls

1. Unroll the cooled cake gently.
2. Spread the cheesecake filling evenly over the surface.
3. Sprinkle the macerated strawberries over the cream.
4. Roll the cake back up (without the towel this time).

6. Chill and Serve

1. Wrap tightly in plastic wrap and refrigerate at least 1–2 hours.
2. Slice into rolls and dust with powdered sugar.
3. Optional: top with whipped cream and extra fresh strawberries.

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Tips

• Cake flexibility: Don’t overbake; it should be soft and pliable for rolling.
• Cheesecake filling variations: Add a teaspoon of lemon juice or zest for extra tang.
• Storage: Keep in the fridge for up to 3 days.

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💡 Result: Soft, fluffy cake rolled around creamy cheesecake filling and sweet, juicy strawberries—a visually stunning and indulgent dessert.

I can also give a “mini strawberry shortcake cheesecake roll” version that’s easier to serve as bite-sized treats.

Do you want me to do that?