Strawberry Shortcake Cheesecake Rolls Recipe

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I still remember the first time I made these Strawberry Shortcake Cheesecake Rolls—it was a spontaneous baking day inspired by a basket of fresh strawberries that begged for something special. What began as an experiment turned into a show-stopping dessert that had everyone asking for seconds (and the recipe!). The fusion of pillowy sponge cake, creamy cheesecake filling, and juicy strawberries wrapped into a beautiful spiral was too dreamy to resist.

The texture contrast is what truly makes this dessert addictive—the soft, moist cake gives way to velvety cheesecake and bursts of strawberry in every bite. I’ve made this for birthdays, brunches, and just as a weekend treat, and it never lasts more than a few hours on the table. If you’re ready to impress without stressing, this is the recipe you want in your collection.

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Why You’ll Love This Strawberry Shortcake Cheesecake Rolls Recipe

• Visually stunning: That spiral of berries and cream gets all the compliments.
• No-fuss fancy: It looks like a bakery masterpiece, but it’s simple to execute.
• Versatile: Ideal for parties, springtime gatherings, or cozy nights in.
• Balanced sweetness: Not overly sugary—just the right amount of indulgence.
• Make-ahead friendly: Chill and slice just before serving.

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What Kind of Strawberries Should I Use?

Fresh, ripe strawberries are the star of this dessert, so quality really matters here. I always reach for plump, vibrant red berries with a glossy skin and a sweet aroma. If you can find local or in-season strawberries, even better—they tend to be juicier and more flavorful. Avoid using frozen strawberries in this roll unless they’re your only option; they can release too much moisture and make the cake soggy, which we don’t want.

That said, if you must use frozen strawberries, try thawing them completely, then patting them dry with paper towels before rolling them into the cake. This can help reduce excess moisture and keep your roll intact.

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Options for Substitutions

Whether you’re accommodating dietary needs or just working with what’s in the kitchen, here are a few substitution ideas that work well in this recipe:

• Cream Cheese Substitute: Swap regular cream cheese with whipped cream cheese for a lighter texture, or use mascarpone for a silkier, slightly sweeter taste.
• Gluten-Free Cake: Use a gluten-free flour blend in place of all-purpose flour to make the sponge suitable for gluten sensitivities.
• Dairy-Free Alternative: Coconut cream and dairy-free cream cheese make this dessert just as dreamy without the dairy.
• Fruit Options: Raspberries or blueberries can work in a pinch, though nothing beats the classic strawberry flavor here.
• Sugar Substitute: You can use coconut sugar or a sugar alternative like monk fruit sweetener if you’re watching your refined sugar intake.

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Ingredients for This Strawberry Shortcake Cheesecake Rolls Recipe

Each ingredient in this recipe plays a key role in balancing flavor, texture, and structure. Here’s why you need them:

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Eggs
They provide structure and help the sponge cake stay fluffy and pliable enough to roll without cracking.

Granulated Sugar
Adds sweetness and helps aerate the batter when beaten with the eggs for a light, spongy texture.

All-Purpose Flour
Gives the cake its body and holds everything together. Sift it for an even, lump-free batter.

Baking Powder
A touch of leavening helps the cake rise just enough to stay soft and tender.

Salt
A pinch enhances the flavor of the sponge and balances the sweetness of the filling.

Vanilla Extract
Brings warmth and depth to both the cake and the cheesecake filling.

Cream Cheese
The hero of the cheesecake swirl—rich, creamy, and slightly tangy to contrast the sweet strawberries.

Powdered Sugar
Used in the filling to create a smooth, sweet cream without the graininess of regular sugar.

Heavy Whipping Cream
Whipped into the cheesecake mixture for a light, mousse-like texture that’s easy to spread and roll.

Fresh Strawberries
Juicy, vibrant, and naturally sweet—these are what make the rolls so irresistible. They also add that signature shortcake freshness.

Powdered Sugar for Dusting (optional)
A light dusting on top adds elegance and just a bit of extra sweetness.

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Step 1: Prepare the Sponge Cake Batter

Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, making sure it covers the sides for easy lifting. In a large bowl, beat the eggs and granulated sugar until the mixture is pale, fluffy, and has tripled in volume—this can take 6–8 minutes with a hand or stand mixer. Gently fold in the sifted flour, baking powder, and salt. Add vanilla extract and stir just until combined—don’t overmix.

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Step 2: Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the top is springy and lightly golden. While it’s baking, lay a clean kitchen towel flat and dust it generously with powdered sugar.

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Step 3: Roll the Cake

Once baked, immediately turn the cake out onto the prepared towel. Peel off the parchment paper carefully. Starting from the short end, gently roll the cake up with the towel inside it—this sets its shape and prevents cracking later. Let it cool completely while rolled.

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Step 4: Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until fluffy and fully combined.

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Step 5: Assemble the Roll

Once the cake has cooled, unroll it gently. Spread the cheesecake filling evenly over the cake. Place sliced strawberries in a single layer across the filling. Carefully roll the cake back up (without the towel this time), keeping it tight but gentle to avoid squishing the filling out.

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Step 6: Chill and Decorate

Wrap the roll in plastic wrap and chill for at least 1 hour to set. When ready to serve, dust the top with powdered sugar and garnish with extra strawberries for that perfect finishing touch.

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How Long to Cook the Strawberry Shortcake Cheesecake Rolls

The sponge cake itself bakes quickly—just 10 to 12 minutes at 350°F (175°C). It’s crucial not to overbake; a dry sponge is more likely to crack when rolling. Once out of the oven, shaping the roll while it’s still warm is key to getting that perfect spiral. After assembling with the filling, chill the rolled cake for at least 1 hour in the fridge to allow the cheesecake filling to firm up and make slicing easier.

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Tips for Perfect Strawberry Shortcake Cheesecake Rolls

• Whip those eggs well: The volume created when beating the eggs and sugar gives the sponge its airy texture—don’t rush this step.
• Sift dry ingredients: This helps avoid clumps and ensures an even, light batter.
• Roll while warm: Rolling the sponge in a towel immediately after baking prevents cracking and helps the cake hold its shape.
• Cool completely before filling: Warm cake will melt the filling and create a mess.
• Chill before slicing: This firms up the cheesecake layer and gives you clean, picture-perfect slices.
• Use a serrated knife: It makes slicing through the cake easier without smushing the delicate layers.
• Layer strawberries thoughtfully: Don’t overdo it—just enough to distribute flavor without making the roll soggy.
• Decorate just before serving: Fresh strawberries and powdered sugar look their best when added right before the big reveal.

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Watch Out for These Mistakes While Cooking

Even with a simple recipe like Strawberry Shortcake Cheesecake Rolls, a few missteps can make or break your final result. Here are common mistakes and how to avoid them:

• Under-whipping the eggs and sugar: If the mixture isn’t airy and pale, your sponge may turn out dense. Give it enough time to triple in volume.
• Overmixing the batter: Once you add the dry ingredients, fold gently. Overmixing knocks out the air and deflates the sponge.
• Forgetting to roll the cake warm: This step is crucial. Wait too long, and the cake cools flat—then cracks when you try to roll it.
• Adding filling to a warm cake: Tempting as it is to rush, always let the sponge cool fully before spreading the cheesecake layer.
• Using overly wet strawberries: Pat them dry to prevent sogginess in the cake.
• Skipping the chill time: It may look done, but chilling solidifies the filling, locks in structure, and enhances the overall flavor.
• Cutting too early: Be patient—slicing too soon leads to squished rolls and messy presentation.
• Not using parchment paper properly: Lining the pan well is essential for easy release and a clean sponge surface.

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What to Serve With Strawberry Shortcake Cheesecake Rolls?

This dessert is stunning on its own but pairs beautifully with various accompaniments. Try one—or a few—of these for a truly indulgent experience:

Whipped Cream Rosettes

A dollop of freshly whipped cream adds a luxurious, cloud-like texture that complements the cheesecake filling.

Chocolate Drizzle

A light drizzle of dark or white chocolate gives a decadent edge and a pretty finish.

Iced Coffee or Cold Brew

The boldness of coffee cuts through the richness and balances the sweetness perfectly.

Sparkling Rosé or Champagne

Ideal for brunch or celebrations—bubbly contrasts the creamy texture beautifully.

Vanilla Bean Ice Cream

A scoop on the side makes it feel like a restaurant dessert with minimal effort.

Lemon Curd

Tangy lemon curd adds a bright, zesty flavor that wakes up the palate.

Berry Compote

A warm berry sauce poured over the slices can deepen the fruity notes and create a dramatic presentation.

Hot Tea (like Earl Grey or Chamomile)

Soothing and aromatic, tea offers a calm counterbalance to the dessert’s richness.

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Storage Instructions

These Strawberry Shortcake Cheesecake Rolls are best enjoyed fresh, but they store well for a few days if needed. Here’s how to keep them at their best:

• Refrigerate: After rolling and chilling, store the rolls in an airtight container in the fridge. They’ll stay fresh for 2–3 days.
• Cover with plastic wrap: If you don’t have a container, wrap the roll tightly in plastic wrap to prevent it from drying out or absorbing any odors from the fridge.
• Sliced rolls: Once sliced, the edges may dry out faster, so wrap them tightly and enjoy within 2 days.
• Freezing: You can freeze the entire roll for up to 1 month. Wrap tightly in plastic wrap and then foil, or store in a freezer-safe container. When ready to serve, let it thaw in the fridge overnight before slicing.

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Estimated Nutrition

While these rolls are an indulgence, they’re also an irresistible treat to enjoy in moderation. Here’s an estimated breakdown per serving (based on 12 servings from the full roll):

• Calories: 320–350 kcal
• Fat: 22g
  • Saturated Fat: 13g
• Carbohydrates: 34g
  • Sugars: 26g
• Protein: 4g
• Fiber: 1g
• Cholesterol: 85mg
• Sodium: 150mg

This nutritional information can vary based on specific ingredient choices (such as using light cream cheese or sugar substitutes), so it’s always a good idea to check if you’re watching specific macros.

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Frequently Asked Questions

Can I make the sponge cake ahead of time?

Yes! You can bake the sponge cake a day before and store it tightly wrapped in plastic wrap at room temperature. Just make sure it’s completely cooled before wrapping to avoid condensation.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for this recipe to maintain their texture and avoid excess moisture. If using frozen, thaw them completely and pat dry with paper towels to prevent sogginess.

Can I freeze the entire roll?

Absolutely! You can freeze the whole uncut roll for up to a month. Wrap it tightly in plastic wrap, then foil. Thaw in the fridge overnight before slicing and serving.

How do I prevent the cake from cracking when rolling?

Be sure to roll the cake while it’s still warm. The towel method also helps—rolling it immediately after baking prevents cracks by keeping it flexible.

Can I use a different filling besides cheesecake?

Definitely! You can swap the cheesecake filling for whipped cream, mascarpone, or even lemon curd for a different flavor profile.

Can I make this dessert gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly, but it should still roll up beautifully.

Can I serve this for a crowd?

This recipe is perfect for a crowd. It’s easy to scale up and can be cut into smaller pieces for a party or potluck.

How far in advance can I prepare these rolls?

You can prepare the rolls a day ahead and refrigerate them. This actually gives the flavors a chance to meld together for even better results!

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Conclusion

These Strawberry Shortcake Cheesecake Rolls are an indulgent, show-stopping dessert that brings together the best of both worlds—light, airy sponge cake with rich, creamy cheesecake filling and sweet strawberries. Whether you’re preparing for a special occasion, a brunch, or just a weekend treat, this dessert is sure to wow. It’s surprisingly simple to make, and the end result is nothing short of magnificent. I can’t wait for you to try it and experience the joy this recipe brings!

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