Strawberry Shortcake Cheesecake Rolls are a dreamy fusion of two beloved desserts—classic strawberry shortcake and rich, creamy cheesecake—all wrapped up in a soft, pillowy roll. These rolls feature a tender vanilla sponge cake filled with a luscious cheesecake cream and fresh strawberry compote, then rolled up jelly-roll style and topped with whipped cream and shortcake crumbles. Each bite delivers a perfect balance of sweet strawberries, tangy cream cheese, and soft cake, making it an irresistible treat for spring gatherings, birthdays, or any time you want to impress with a show-stopping dessert. Light yet decadent, fruity yet creamy—these rolls are pure dessert magic.
Ingredients:
For the Vanilla Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar (for dusting the towel)
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For the Strawberry Compote:
- 1 ½ cups fresh or frozen strawberries, chopped
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For the Shortcake Crumble Topping:
- ½ cup vanilla wafer cookies or shortbread cookies, crushed
- 1 tablespoon butter, melted
- 1 tablespoon freeze-dried strawberries, crushed (optional, for color and flavor)
Instructions:
1. Make the Strawberry Compote
- In a small saucepan, combine strawberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 8–10 minutes).
- If needed, stir in the cornstarch slurry and cook for another 1–2 minutes until thickened.
- Remove from heat and let cool completely.
2. Bake the Sponge Cake
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs with an electric mixer for 5–6 minutes until thick and pale.
- Gradually add sugar and vanilla, beating until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10–12 minutes, or until the cake springs back when touched.
3. Roll the Cake
- While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
- Once the cake is done, immediately invert it onto the towel. Peel off the parchment paper.
- Starting from the short end, roll the cake up with the towel inside. Let it cool completely in this rolled shape—this prevents cracking later.
4. Make the Cheesecake Filling
- In a bowl, beat the cream cheese, sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
5. Assemble the Roll
- Carefully unroll the cooled cake.
- Spread an even layer of cheesecake filling over the surface, leaving a ½-inch border.
- Spoon the cooled strawberry compote over the filling and gently spread.
- Re-roll the cake (without the towel) tightly but gently.
- Wrap in plastic wrap and refrigerate for at least 2 hours to set.
6. Make the Shortcake Crumble
- Mix crushed cookies, melted butter, and freeze-dried strawberries (if using) in a bowl until crumbly.
7. Finish and Serve
- Unwrap the chilled roll and place on a serving platter.
- Dust with powdered sugar or spread a thin layer of whipped cream on top.
- Sprinkle generously with shortcake crumble.
- Slice and serve with extra strawberries or whipped cream if desired.
Serving Suggestions:
- Serve chilled for the best texture and flavor.
- Garnish with fresh mint leaves or a drizzle of strawberry syrup for a bakery-style presentation.
- Pairs beautifully with a glass of cold milk or a cup of vanilla-scented tea.
Tips & Variations:
- Make Ahead: The roll can be made a day in advance and stored in the fridge.
- Flavor Twist: Swap strawberries for raspberries or blueberries for a different berry profile.
- Mini Rolls: Slice the cake into thirds before filling and rolling to create individual mini rolls.
Would you like a no-bake version of this dessert or maybe a cupcake adaptation? I’d love to help you remix it!