What the heck is this?
Okay, so imagine if strawberry shortcake and cheesecake had a baby, and that baby grew up to be the most extra, show-stopping dessert at the party. That’s exactly what this Strawberry Shortcake Cheesecake Roll is. We’re talking about a light, fluffy vanilla sponge cake rolled up with the creamiest cheesecake filling and fresh strawberries, then topped with more berries and whipped cream because why the hell not?
This thing looks like it came straight from a fancy bakery window, but plot twist — you can totally make it at home without losing your mind. Yeah, it’s got a few steps, but none of them are rocket science. And when you slice into this beauty and see that perfect spiral of cake, cream, and berries? You’re gonna feel like a total dessert wizard. Plus, it feeds a crowd, so it’s perfect for when you want to be the MVP of potluck season.
Why You’ll Love This Recipe
- Triple threat — cake, cheesecake, AND strawberry shortcake vibes all in one
- Impressive AF — looks way harder than it actually is
- Make-ahead friendly — actually tastes better after chilling overnight
- Perfect portions — no messy cake cutting disasters
- Customizable — swap berries, add chocolate, go wild
- Instagram gold — that cross-section shot is chef’s kiss
The Good Stuff You’ll Need
For the Sponge Cake:
- 4 large eggs, room temperature (this matters!)
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp butter, melted and slightly cooled
- Powdered sugar for dusting
For the Cheesecake Filling:
- 8 oz cream cheese, room temperature (don’t skip this step)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
For the Strawberry Magic:
- 2 cups fresh strawberries, hulled and diced small
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Topping Squad:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 cup fresh strawberries, sliced
- Optional: graham cracker crumbs for that shortcake vibe
Let’s Do This
Step 1: Prep Like a Pro
Preheat oven to 350°F.
Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang.
Lightly grease the parchment — this is your insurance policy against sticking disasters.
Step 2: Make the Sponge Cake
In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for about 5 minutes until thick and pale yellow.
Beat in vanilla and salt.
Gently fold in flour, about 1/3 at a time — don’t overmix or you’ll deflate all that beautiful volume.
Drizzle melted butter over the batter and fold in gently.
Step 3: Bake and Roll
Spread batter evenly in your prepared pan.
Bake for 12-15 minutes until the top springs back when lightly touched.
While it’s baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
As soon as the cake comes out, flip it onto the towel, peel off the parchment, and roll it up in the towel starting from the short end.
Let it cool completely rolled up — this trains it to roll without cracking later.
Step 4: Prep the Strawberries
Mix diced strawberries with sugar, lemon juice, and vanilla.
Let them sit for at least 30 minutes to get all juicy and delicious.
Drain off excess liquid before using (save it for cocktails later).
Step 5: Make the Cheesecake Filling
Beat cream cheese until smooth and fluffy.
Add powdered sugar and vanilla, beat until combined.
In a separate bowl, whip the heavy cream and granulated sugar to soft peaks.
Gently fold the whipped cream into the cream cheese mixture until smooth.
Step 6: Assembly Time
Carefully unroll the cooled cake (it might crack a little — that’s normal!).
Spread the cheesecake filling evenly over the surface, leaving a 1-inch border.
Sprinkle the drained strawberries over the filling.
Roll it back up WITHOUT the towel this time, starting from the same short end.
Wrap tightly in plastic wrap and refrigerate for at least 4 hours, but overnight is even better.
Step 7: The Grand Finale
For the topping, whip cream with powdered sugar and vanilla to soft peaks.
Unwrap the roll and place on a serving platter.
Spread or pipe the whipped cream on top.
Arrange sliced strawberries on top and sprinkle with graham cracker crumbs if you’re feeling fancy.
Serving Suggestions
Slice with a sharp knife, wiping it clean between cuts for perfect slices.
Serve with extra strawberries and maybe a drizzle of strawberry sauce.
A glass of champagne or sweet dessert wine makes this feel extra special.
Switch It Up
Berry Medley: Use a mix of strawberries, blueberries, and raspberries.
Chocolate Lover: Add mini chocolate chips to the filling or drizzle with chocolate sauce.
Lemon Twist: Add lemon zest to the cake batter and filling for a citrus kick.
Tropical Vibes: Use diced mango and coconut flakes instead of strawberries.
Fall Flavors: Try spiced cake with apple filling and cinnamon whipped cream.
Pro Tips for Success
Room temperature ingredients are key — especially for the eggs and cream cheese.
Don’t overbake the cake or it’ll crack when you roll it.
The towel trick is crucial — it prevents cracking later.
Chill time is non-negotiable — it needs time to set up properly.
Use a serrated knife and gentle sawing motion when slicing.
Questions People Actually Ask
Q: What if my cake cracks when I roll it? A: Small cracks are totally normal and will be hidden by the filling. If it’s really bad, you can patch with a little extra whipped cream.
Q: Can I make this ahead of time? A: Yes! It’s actually better after sitting overnight. Just add the final toppings right before serving.
Q: Can I freeze this? A: You can freeze the roll before adding final toppings for up to 1 month. Thaw in the fridge overnight.
Q: What if I don’t have a jelly roll pan? A: A half sheet pan works, but you might need to adjust baking time slightly.
Q: Can I use frozen strawberries? A: Fresh is better for texture, but if using frozen, thaw and drain them really well first.
Q: How do I know if my cream cheese is room temperature enough? A: You should be able to easily press your finger into it without it being mushy.
Print
Strawberry Shortcake Cheesecake Roll
- Total Time: 1h
- Yield: 10–12 slices 1x
Description
Okay, so imagine if strawberry shortcake and cheesecake had a baby, and that baby grew up to be the most extra, show-stopping dessert at the party. That’s exactly what this Strawberry Shortcake Cheesecake Roll is. We’re talking about a light, fluffy vanilla sponge cake rolled up with the creamiest cheesecake filling and fresh strawberries, then topped with more berries and whipped cream because why the hell not?
This thing looks like it came straight from a fancy bakery window, but plot twist — you can totally make it at home without losing your mind. Yeah, it’s got a few steps, but none of them are rocket science. And when you slice into this beauty and see that perfect spiral of cake, cream, and berries? You’re gonna feel like a total dessert wizard. Plus, it feeds a crowd, so it’s perfect for when you want to be the MVP of potluck season.
Ingredients
For the Sponge Cake:
- 4 large eggs, room temperature (this matters!)
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp butter, melted and slightly cooled
- Powdered sugar for dusting
For the Cheesecake Filling:
- 8 oz cream cheese, room temperature (don’t skip this step)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
For the Strawberry Magic:
- 2 cups fresh strawberries, hulled and diced small
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Topping Squad:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 cup fresh strawberries, sliced
- Optional: graham cracker crumbs for that shortcake vibe
Instructions
Preheat oven to 350°F.
Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang.
Lightly grease the parchment — this is your insurance policy against sticking disasters.
In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for about 5 minutes until thick and pale yellow.
Beat in vanilla and salt.
Gently fold in flour, about 1/3 at a time — don’t overmix or you’ll deflate all that beautiful volume.
Drizzle melted butter over the batter and fold in gently.
Spread batter evenly in your prepared pan.
Bake for 12-15 minutes until the top springs back when lightly touched.
While it’s baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
As soon as the cake comes out, flip it onto the towel, peel off the parchment, and roll it up in the towel starting from the short end.
Let it cool completely rolled up — this trains it to roll without cracking later.
Mix diced strawberries with sugar, lemon juice, and vanilla.
Let them sit for at least 30 minutes to get all juicy and delicious.
Drain off excess liquid before using (save it for cocktails later).
Beat cream cheese until smooth and fluffy.
Add powdered sugar and vanilla, beat until combined.
In a separate bowl, whip the heavy cream and granulated sugar to soft peaks.
Gently fold the whipped cream into the cream cheese mixture until smooth.
Carefully unroll the cooled cake (it might crack a little — that’s normal!).
Spread the cheesecake filling evenly over the surface, leaving a 1-inch border.
Sprinkle the drained strawberries over the filling.
Roll it back up WITHOUT the towel this time, starting from the same short end.
Wrap tightly in plastic wrap and refrigerate for at least 4 hours, but overnight is even better.
For the topping, whip cream with powdered sugar and vanilla to soft peaks.
Unwrap the roll and place on a serving platter.
Spread or pipe the whipped cream on top.
Arrange sliced strawberries on top and sprinkle with graham cracker crumbs if you’re feeling fancy.
Notes
Slice with a sharp knife, wiping it clean between cuts for perfect slices.
Serve with extra strawberries and maybe a drizzle of strawberry sauce.
A glass of champagne or sweet dessert wine makes this feel extra special.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~285 kcal
- Fat: ~28g
- Carbohydrates: ~18g
- Protein: ~5g