Description
Sweet Strawberry Shortcake Cheesecake Rolls are the perfect mash-up of spring flavors and creamy texture. A fluffy vanilla sponge cake is rolled around a rich cheesecake filling loaded with fresh strawberries, then topped with a nostalgic pink shortcake crumble. It’s beautiful, flavorful, and easier than it looks! Perfect for brunches, summer birthdays, or just because.
Ingredients
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
Optional Toppings:
Whipped cream rosettes
Fresh strawberry halves
White chocolate drizzle
Instructions
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 the eggs for 3–4 minutes until thick and pale. Gradually add sugar and vanilla, then gently fold in flour, baking powder, and salt. Spread batter evenly in the pan and bake for 10–12 minutes, or until set and springy to the touch.
Roll the Cake:
Dust a clean kitchen towel generously with powdered sugar. Turn the warm cake onto the towel, peel off the parchment, and roll it up with the towel (short end to short end). Let it cool completely.
Make the Filling:
Beat cream cheese and powdered sugar until smooth. Fold in whipped topping and vanilla. Gently stir in chopped strawberries.
Assemble the Roll:
Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the surface. Roll it back up (without the towel) and place seam-side down. Chill for 30–60 minutes.
Make the Crumble:
Mix crushed golden Oreos, strawberry gelatin powder, and melted butter in a bowl until evenly combined and pink.
Coat the Roll:
If desired, spread a light layer of whipped topping over the roll to help the crumble stick. Gently press the crumble mixture all over the outside of the roll.
Decorate (Optional):
Top with whipped cream, fresh strawberries, or a drizzle of white chocolate for a beautiful finish!
Notes
Rolling the cake while warm is key to preventing cracks later—don’t skip it!
Want to prep ahead? This roll keeps well in the fridge for up to 4 days or in the freezer (tightly wrapped) for up to 2 months.
Feel free to swap in raspberries or blueberries, or use freeze-dried fruit in the crumble for extra color.
Use full-fat cream cheese for the best texture and flavor.
Homemade whipped cream works beautifully in the filling if you prefer it over Cool Whip—just whip about ¾ cup of heavy cream with a little powdered sugar and vanilla.