Spread the love

Elevate your dessert game with this Strawberry Shortcake Cheesecake Roll, a Summer Berry Dessert that’s as stunning as it is delicious! Light strawberry sponge cake, creamy cheesecake filling, and a crunchy shortcake-inspired topping create a dreamy treat perfect for summer gatherings. Despite its bakery-worthy swirls, this roll is surprisingly easy to make, making it ideal for impressing guests or indulging at home.

Why You’ll Love Strawberry Shortcake Cheesecake Roll

Strawberry Shortcake Cheesecake Roll shines as a Summer Berry Dessert:

Showstopper Looks: Gorgeous swirls make it look like a pro dessert.
Summer Vibes: Fresh strawberries and shortcake flavors scream warm weather.
Easier Than It Seems: Simple steps for a fancy result.
Flavor Explosion: Creamy, fruity, and crunchy in every bite.
I make this Summer Berry Dessert for parties, and it’s always a wow moment!

Ingredients for Strawberry Shortcake Cheesecake Roll

Here’s what you’ll need for Strawberry Shortcake Cheesecake Roll (serves 8–10):
For the Sponge Cake:

4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour, sifted
½ tsp baking powder
¼ tsp salt
2 tbsp whole milk
½ cup fresh strawberries, finely chopped

For the Cheesecake Filling:

8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream

For the Topping:

15 golden Oreo cookies, crushed
1 tbsp strawberry gelatin powder
2 tbsp unsalted butter, melted
½ cup fresh strawberries, sliced
Whipped cream, for garnish
Strawberry sauce, for drizzle (optional)

Ingredient Tips:

Strawberries: Fresh for vibrant flavor; thaw and drain frozen for cake if needed.
Cream Cheese: Full-fat, softened for smooth filling.
Golden Oreos: Mimic shortcake cookies; vanilla wafers as a substitute.
Eggs: Room temperature for fluffier cake batter.
Gelatin Powder: Boosts shortcake flavor; omit if unavailable.

Directions for Strawberry Shortcake Cheesecake Roll

Let’s create this stunning Strawberry Shortcake Cheesecake Roll!

Prepare Sponge Cake

I preheat the oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper.
In a large bowl, I beat 4 eggs and ¾ cup sugar with a mixer for 5 minutes until pale and fluffy.
I add 1 tsp vanilla, then stir in ¾ cup sifted flour, ½ tsp baking powder, and ¼ tsp salt.
I fold in 2 tbsp milk and ½ cup chopped strawberries, spread the mixture evenly on the baking sheet, and bake for 15 minutes until springy.

Roll Cake

While warm, I dust a clean kitchen towel with powdered sugar, invert the cake onto it, and place another clean kitchen underneath the cake, then remove the parchment paper.
I roll the cake with the top towel from the short end, letting it cool completely in the rolled shape to prevent cracking.

Make Cheesecake Filling

I beat 24 oz softened cream cheese with ½ cup powdered sugar and 1 tsp vanilla until smooth. In a separate bowl, combine 3 cups heavy cream, then whip until smooth.
I fold it into the cream cheese mixture.

Assemble Roll

I unroll the cooled cake and spread the cheesecake filling evenly, leaving a ½-inch border to prevent squeezing.
I roll it into ½ inch thick rounds.

Add Topping

I mix ¼ crushed graham crumbs with 1 tbsp strawberry gelatin powder and ½ cup melted butter to create a shortcake-like crumble.
I spread a thin layer of leftover filling over the chilled roll, then coat with the crumble. I top with sliced strawberries and whipped cream.

Nutrition

Prep Time: 45 minutes
Cook Time: 12 minutes
Servings: 10
Calories: ~150 kcal per cookie
Macros per Serving: 20g carbs, 3g protein, 3g fat, 6g fiber

Variations for Strawberry Shortcake Cheesecake Roll

Try these twists on Strawberry Shortcake Cheesecake Roll:

Berry Swap: Use raspberries or blueberries for a vibrant Summer Berry Dessert.
Choco-Strawberry: Add 1 tbsp cocoa to the filling for a chocolatey twist.
Cookie Swap: Use shortbread cookies instead of graham crumbs.
Lemon Zest: Add 1 tsp lemon zest to the filling for a citrusy kick.
Lighter Version: Use a light whipped topping instead of heavy cream.

Serving Ideas:

Pair with Layla Cooks’s No-Bake Strawberry Cheesecake for a dessert spread.
Serve with iced tea for a festive Summer Berry Dessert.
Present on a long platter with extra berries for a stunning table centerpiece.
Add a damp towel during rolling to prevent cracks, and use room-temperature ingredients for smooth mixing.

Storage

I store Strawberry Shortcake Cookies in an airtight container in the refrigerator for up to 1 week, to keep them fresh. For longer storage, I freeze them by placing in a single layer on a baking sheet until firm, then transferring to a freezer-safe bag for up to 1 month. To thaw, I let them sit at room temperature for 15–20 minutes. For make-ahead, I prepare the dough up to 2 days in advance and refrigerate, or shape and freeze cookies to bake later.

FAQs About Strawberry Shortcake Cheesecake Roll

Here are answers to some common questions about this recipe:

How do I prevent the cake from cracking when rolling?
Roll the cake while it’s still warm and use a damp towel to help guide the rolling. The warmth makes the cake more pliable and less likely to crack.

Can I make this ahead of time?
Yes! The assembled roll (without final decorations) can be made up to 2 days ahead. Add the crumble and fresh toppings just before serving.

What if I don’t have strawberry gelatin powder?
You can substitute with freeze-dried strawberries crushed into powder, or simply omit it. The crumble will still be delicious with just the crushed Oreos and butter.

Can I use frozen strawberries?
For the cake, thaw and drain frozen berries well, then chop finely. Fresh strawberries work best for the topping to maintain the best texture and appearance.

How should I store leftovers?
Store covered in the refrigerator for up to 3 days. The Strawberry Shortcake Cheesecake Roll actually gets better after a day as the flavors meld together!

More Summer Dessert Ideas You’ll Love

Conclusion

This Strawberry Shortcake Cheesecake Roll is a showstopping dessert that combines classic summer flavors with an elegant presentation. Its light cake, creamy filling, and crunchy topping make it a crowd-pleaser for any occasion. Try it out and enjoy the sweet, summery bliss!