Strawberry Shortcake Cheesecake Rolls

If you love the flavors of strawberry shortcake and creamy cheesecake, then these Strawberry Shortcake Cheesecake Rolls are the perfect dessert for you! Combining the soft, fluffy texture of a cake roll, the rich and creamy filling of a cheesecake, and the nostalgic crunch of strawberry shortcake crumbles, these rolls are a show-stopping treat that’s ideal for birthdays, holidays, or any special occasion.

Unlike traditional strawberry shortcake, this version blends the elegance of a Swiss roll with the indulgence of a no-bake cheesecake filling, making it both light and rich at the same time. With fresh strawberries, a velvety cream cheese filling, and a golden, buttery shortcake crumble, every bite is a delightful mix of flavors and textures.

Let’s get baking and create a dessert that will have everyone asking for seconds!

Why You’ll Love This Recipe

• Soft and Fluffy Cake – A delicate sponge cake that rolls up beautifully.
• Creamy Cheesecake Filling – A no-bake filling that is light yet indulgent.
• Strawberry Shortcake Crumble – Adds a crunchy, nostalgic touch.
• Perfect for Any Occasion – Great for birthdays, parties, or special desserts.
• Make-Ahead Friendly – Assemble in advance and serve chilled.

Preparation Time and Servings

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 45 minutes
• Yield: 10 slices
• Serving Size: 1 slice

Nutritional Information (Per Serving)

• Calories: 360
• Carbohydrates: 42g
• Protein: 5g
• Fat: 20g
• Fiber: 1g
• Sugar: 28g

Ingredients

For the Sponge Cake:

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup milk
• Powdered sugar (for rolling)

For the Cheesecake Filling:

• 8 oz (1 block) cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• ½ cup diced fresh strawberries

For the Strawberry Shortcake Crumble:

• 1 cup Golden Oreos, crushed
• ¼ cup freeze-dried strawberries, crushed
• 2 tablespoons butter, melted

For Assembly:

• ½ cup strawberry jam or preserves
• Fresh strawberries for garnish
• Whipped cream (optional)

Step-by-Step Instructions

Step 1: Prepare the Sponge Cake

• Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
• In a large mixing bowl, beat the eggs and sugar using an electric mixer for 3-5 minutes until pale and fluffy.
• Add the vanilla extract and vegetable oil, mixing gently.
• Sift together the flour, baking powder, and salt, then fold it into the egg mixture.
• Gently mix in the milk until combined, being careful not to deflate the batter.
• Pour the batter into the prepared pan, spreading it evenly. Tap the pan lightly to remove air bubbles.
• Bake for 12-15 minutes, until the cake is lightly golden and springs back when touched.

Step 2: Roll the Cake While Warm

• While the cake is still warm, dust a clean kitchen towel with powdered sugar.
• Turn the cake out onto the towel, then carefully peel off the parchment paper.
• Gently roll the cake from the short side into a log, using the towel to help. Let it cool completely.

Step 3: Make the Cheesecake Filling

• In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Fold the whipped cream into the cream cheese mixture.
• Gently stir in the diced strawberries.

Step 4: Make the Strawberry Shortcake Crumble

• Crush the Golden Oreos into small crumbs.
• Crush the freeze-dried strawberries into a fine powder.
• Mix both together, then stir in the melted butter until combined.

Step 5: Assemble the Cake Roll

• Carefully unroll the cooled cake.
• Spread an even layer of strawberry jam over the surface.
• Spread the cheesecake filling evenly over the jam.
• Gently re-roll the cake, peeling away the towel as you go.
• Wrap the roll in plastic wrap and refrigerate for at least 2 hours.

Step 6: Coat the Cake with Crumble

• Remove the chilled cake from the fridge.
• Spread a thin layer of whipped cream on the outside of the roll.
• Press the strawberry shortcake crumble onto the cake, covering it completely.

Step 7: Slice and Serve

• Slice the roll into 1-inch thick pieces.
• Garnish with fresh strawberries and whipped cream if desired.
• Serve chilled and enjoy!

Ingredient Background

• Golden Oreos – Adds a buttery shortcake-like crunch.
• Freeze-Dried Strawberries – Intensifies the strawberry flavor without adding moisture.
• Heavy Whipping Cream – Makes the filling light and airy.

Technique Tips

• Rolling the cake while warm prevents cracking.
• Whipping the eggs properly ensures a light and airy sponge.
• Chilling the roll before slicing helps maintain a clean, firm shape.

Alternative Presentation Ideas

• Mini Rolls – Slice into small bite-sized pieces for a party platter.
• Layered Dessert – Cut into slices and layer with whipped cream and strawberries in a trifle dish.
• Cupcake Version – Bake the batter in cupcake liners and top with the filling.

Additional Tips for Success

• Use room-temperature eggs for a smoother batter.
• Avoid overmixing to keep the cake soft and fluffy.
• Chill the roll for at least 2 hours before slicing to maintain its shape.

Recipe Variations

• Chocolate Strawberry Roll – Add 2 tablespoons of cocoa powder to the batter.
• Lemon Shortcake Roll – Replace vanilla with lemon extract and use lemon zest in the filling.
• Berry Medley Roll – Mix raspberries and blueberries into the cheesecake filling.

Freezing and Storage

• Refrigerate – Store in an airtight container for up to 4 days.
• Freeze – Wrap the roll tightly in plastic wrap and foil. Freeze for up to 2 months.

Serving Suggestions for Events

• Brunch Spread – Serve alongside fresh fruit and coffee.
• Holiday Dessert Table – A festive treat for Christmas or Easter.
• Birthday Celebration – Add candles for a unique birthday cake.

Frequently Asked Questions

1. Can I use fresh strawberries instead of freeze-dried?

Yes! Fresh strawberries work well in this recipe. However, there are some things to keep in mind:

• Dicing them finely ensures they blend well into the crumble without making it too wet.
• If using fresh strawberries, it’s best to pat them dry to avoid excess moisture, which can make the crumble soggy.
• Freeze-dried strawberries offer a more concentrated strawberry flavor, but fresh berries add a natural sweetness and juicy texture.

For a balance of both, you can use a mix of fresh and freeze-dried strawberries—fresh for texture and freeze-dried for intense strawberry flavor.

2. Why did my cake crack?

Cake rolls can crack for several reasons, but the most common issue is not rolling it while warm. Here’s how to prevent cracks:

• Roll the cake immediately after removing it from the oven while it’s still warm and pliable.
• Use a kitchen towel dusted with powdered sugar to help gently guide the rolling process.
• Avoid overbaking—a dry cake is more likely to crack. The cake should be lightly golden and springy when touched.
• If your cake does crack slightly, don’t worry! The cheesecake filling and crumble coating can help cover minor imperfections.

3. Can I make this gluten-free?

Yes! You can make this dessert gluten-free by making a few simple swaps:

• Use a gluten-free 1:1 baking flour (such as Bob’s Red Mill or King Arthur) in place of all-purpose flour for the sponge cake.
• Substitute gluten-free cookies (like gluten-free shortbread or vanilla sandwich cookies) for the Golden Oreos in the crumble.
• Everything else in the recipe is naturally gluten-free!

With these adjustments, you can enjoy the same great taste and texture without gluten.

4. Can I use Cool Whip instead of homemade whipped cream?

Yes! Cool Whip is a great time-saving alternative to homemade whipped cream. However, there are a few differences:

• Homemade whipped cream is richer and fresher, while Cool Whip has stabilizers that make it hold up longer.
• If using Cool Whip, use the same amount (1 cup whipped Cool Whip) as you would for heavy cream.
• For a compromise, you can whip half Cool Whip and half heavy cream for a balance of flavor and structure.

Either option works—it just depends on how much time you have and whether you prefer convenience or a richer homemade flavor.

5. How far in advance can I make this cake roll?

This cake roll is perfect for making ahead because the flavors meld and the texture sets beautifully when chilled.

• Refrigerate: You can make this up to 2 days in advance. Store it in an airtight container or wrap it in plastic wrap to keep it fresh.
• Freeze: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
• Serving from Frozen: Let the cake thaw in the refrigerator overnight before slicing and serving.

Making it ahead of time makes it even easier to serve at gatherings or special occasions!

6. Can I use a different type of cookie for the crumble?

Absolutely! While Golden Oreos provide a classic shortcake flavor, there are plenty of alternatives:

• Vanilla wafers – Lighter and crispier, great for a delicate crumble.
• Shortbread cookies – Buttery and rich, for an extra indulgent taste.
• Graham crackers – A bit less sweet but works well with the strawberry flavor.
• Biscoff cookies – For a caramelized, slightly spiced twist.

Each option adds its own unique touch to the strawberry shortcake crumble!

7. What’s the best way to slice the cake roll cleanly?

For perfect, clean slices, follow these tips:

• Chill the cake roll for at least 2 hours before slicing. This helps it hold its shape.
• Use a sharp, serrated knife and wipe the blade with a damp paper towel between slices.
• Cut with a gentle sawing motion rather than pressing down to avoid squishing the layers.

This will ensure beautifully even slices, just like a bakery-style dessert!

8. Can I make a chocolate version of this cake?

Yes! If you love chocolate-covered strawberries, try a chocolate variation:

• Add ¼ cup cocoa powder to the sponge cake batter for a chocolate cake roll.
• Use chocolate sandwich cookies (like Oreos) instead of Golden Oreos in the crumble.
• Drizzle melted chocolate over the top before serving for extra decadence.

This version is a dream come true for chocolate lovers!

9. Can I add more fruit to the filling?

Yes! While diced strawberries are delicious, you can mix in other fruits:

• Raspberries – Adds a slightly tart contrast.
• Blueberries – Brings in a sweet, juicy pop of flavor.
• Banana slices – Pair well with strawberries for a creamy twist.
• Mango – A tropical addition that complements the cheesecake filling.

Make sure to dice the fruit small enough so it blends well into the creamy filling without making it too watery.

10. How do I keep the cake moist?

To ensure your cake stays soft and moist:

• Don’t overbake! The sponge cake should be just set—overbaking can make it dry.
• Roll it while warm to prevent cracks and lock in moisture.
• Store it covered in the fridge so it doesn’t dry out.

Following these steps will keep your cake soft and perfect every time!

Conclusion

These Strawberry Shortcake Cheesecake Rolls are the ultimate combination of creamy, fruity, and crunchy textures, making them a standout dessert for any occasion. Whether you’re making them for a birthday, holiday, potluck, or just because, they are sure to impress!

With a light and fluffy sponge cake, a smooth cheesecake filling, and a golden strawberry shortcake crumble, every bite is bursting with flavor. Plus, this dessert is easy to customize—whether you want to make it gluten-free, add chocolate, or mix in different fruits.

So what are you waiting for? Try this recipe today and enjoy a bakery-style dessert right at home!

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