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