First off, thank you so much for being here—whether you stumbled across this recipe in search of the perfect spring dessert or you’re a loyal reader looking for your next baking project, I’m so glad you’re here. These Sweet Strawberry Shortcake Cheesecake Rolls are the dreamy mash-up you never knew you needed: soft, spongy cake rolled around a luscious cheesecake filling with bursts of juicy strawberries, and topped with a nostalgic pink shortcake crumble. It’s fun, fabulous, and anything but boring!!

Why You’ll Love These Sweet Strawberry Shortcake Cheesecake Rolls

This dessert is a true showstopper. It’s got all the classic strawberry shortcake flavors—fresh berries, creamy filling, and that signature sweet crumble—but in a beautifully rolled cake form that’s elegant enough for parties and easy enough for a Sunday afternoon bake. Think Swiss roll meets cheesecake meets your favorite childhood strawberry crunch bar. I promised you versatile, and here’s proof!

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Reasons to Love This Recipe:

Perfect for Spring & Summer: Light, fruity, and pretty in pink.
Easy to Customize: Use raspberries or blueberries if you like!
Freezer-Friendly: Make ahead and enjoy whenever a sweet craving hits.
Crowd-Pleaser: It’s guaranteed to get the oohs and aahs at gatherings.

What Does It Taste Like?

Soft, melt-in-your-mouth sponge cake wraps around a tangy-sweet cheesecake filling that’s laced with fresh strawberries—creamy, bright, and slightly tart. And then there’s that crumble on top: crunchy, buttery, and bursting with that iconic strawberry flavor. The combination is magic.

Ingredients for Strawberry Shortcake Cheesecake Rolls

For the Cake Roll:

4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
Powdered sugar (for dusting towel)

For the Cheesecake Filling:

8 oz cream cheese, softened
½ cup powdered sugar
1 cup whipped topping (like Cool Whip or homemade whipped cream)
½ tsp vanilla extract
1 cup chopped fresh strawberries

For the Strawberry Shortcake Crumble:

10 golden Oreos, crushed
1 tbsp strawberry gelatin powder
1 tbsp melted butter

Tools You’ll Need

10×15-inch jelly roll pan
Parchment paper
Hand or stand mixer
Clean kitchen towel
Mixing bowls
Rubber spatula
Serrated knife (for pretty slices!)

Ingredient Swaps & Additions

No golden Oreos? Try vanilla wafer cookies or graham crackers!
Fresh vs. Frozen Strawberries: Fresh is best here for texture, but frozen (thawed and drained) can work in a pinch.
Want it extra pink? Add a drop of pink food coloring to the filling for a festive twist.
Lactose-free? Use dairy-free cream cheese and coconut whipped topping.

How to Make Sweet Strawberry Shortcake Cheesecake Rolls

Step 1: Make the Cake

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

In a large bowl, beat eggs for 3–4 minutes until pale and thick. Gradually add sugar and vanilla extract, mixing well.

Gently fold in flour, baking powder, and salt until just combined. Be careful not to overmix!

Pour the batter into the prepared pan, spread evenly, and bake for 10–12 minutes, or until the sponge is set and springs back when touched.

Step 2: Roll the Cake

While the cake is still warm, turn it out onto a clean kitchen towel dusted generously with powdered sugar.

Peel off the parchment and gently roll the cake with the towel, starting from the short end. Let it cool completely while rolled up—this helps it hold its shape later!

Step 3: Make the Cheesecake Filling

In a mixing bowl, beat softened cream cheese and powdered sugar until smooth.

Fold in whipped topping and vanilla extract until fluffy and light.

Gently stir in the chopped strawberries. (I’m kicking myself for not having shot it—the pink speckles are gorgeous!)

Step 4: Fill and Roll

Carefully unroll the cooled cake. Spread the cheesecake filling evenly across the entire surface.

Re-roll the cake—this time without the towel—and transfer to a serving platter. Chill in the fridge for at least 30 minutes to 1 hour.

Step 5: Make the Crumble

In a bowl, mix crushed golden Oreos with strawberry gelatin powder and melted butter. Stir until crumbly and beautifully pink!

Step 6: Coat the Roll

If you want extra creaminess, spread a thin layer of whipped topping or frosting over the outside of the roll.

Then gently press the crumble mixture all over the roll, coating every side.

What to Serve With These Strawberry Shortcake Cheesecake Rolls

A scoop of vanilla bean ice cream
Glass of chilled rosé or strawberry lemonade
Add a drizzle of white chocolate for flair
Fresh mint or edible flowers for that extra wow

Tips for Perfect Cake Rolls Every Time

Don’t skip the towel trick! Rolling the warm cake in the towel helps prevent cracking.
Cool before filling: Let the cake cool completely or the filling will melt.
Use room temp cream cheese for a super smooth filling.
Chill before serving: Helps the roll firm up for clean, picture-perfect slices.

How to Store Your Cake Roll

In the fridge: Cover with plastic wrap and store up to 4 days.
In the freezer: Wrap tightly in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

Can I make this ahead of time?

Yes! It actually gets better as it chills. Make it a day ahead for best flavor and texture.

Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid a watery filling.

How do I keep the cake from cracking?

Roll it while warm and don’t overbake. The towel trick really works!

Can I skip the crumble topping?

You can, but it adds such a fun texture and nostalgic flavor—it’s worth the extra step!

In Summary

These Sweet Strawberry Shortcake Cheesecake Rolls are a joyful celebration of summer flavors and creamy indulgence wrapped up in a pretty pink package. Whether you’re baking for a brunch, a birthday, or just to treat yourself, this recipe is a surefire hit—and so much easier than it looks!

Want more strawberry inspiration?

Strawberry Lemonade Cake Bars
No-Bake Strawberry Cheesecake Jars
Peach & Strawberry Cobbler (because peaches + strawberries = summer bliss!)

Share the Love

If you make this recipe, please leave a review and tag me on Pinterest or Instagram—I love seeing your creations! Every photo, every slice, every bite—bring it on!