Strawberry Shortcake Cheesecake Roll

This showstopping strawberry shortcake cheesecake roll brings together fluffy homemade sponge cake, a cloudlike cheesecake filling, and a crisp strawberry Oreo crumble all in one irresistible dessert. Finished with juicy berries and swirls of whipped cream, every slice bursts with color and flavor. If you want to wow your friends or family with something a little extra, this is the dessert that will have everyone lining up for seconds.

I first baked this cheesecake roll for my mom’s birthday and was amazed how quickly it vanished. These days my siblings ask for it anytime there is a celebration and I am always happy to oblige.

Ingredients

• Eggs: fresh large eggs help the cake whip up extra airy and light
• Granulated sugar: for a soft sweet cake that bakes up perfectly golden
• Vanilla extract: adds mellow aroma to both cake and filling use pure extract for best flavor
• All-purpose flour: provides the right amount of structure without heaviness sift for an airy sponge
• Baking powder: helps the sponge rise tall and stay soft
• Salt: enhances every note and keeps the sweetness in balance
• Whole milk: brings moisture and richness so the cake stays tender
• Fresh strawberries: chop small for even distribution and a lively pink hue
• Cream cheese: softened cream cheese is the heart of the tangy filling go for full fat blocks for best texture
• Powdered sugar: mixes in smoothly to create a lush creamy cheesecake filling
• Heavy whipping cream: whips up billowy and light to fold gently into the cheesecake layer
• Golden Oreos: crush to make a buttery crumble with a hint of vanilla flavor
• Strawberry gelatin powder: lends bright color and genuine strawberry flavor to the crumble
• Melted butter: binds the crumble together with a rich finish
• Fresh strawberries for topping: choose ripe berries that are firm but sweet
• Whipped cream (optional): for that bakery style finish and fluffy top
• Strawberry sauce (optional): for an extra pop of berry flavor and moisture

Instructions

Make The Sponge Cake:

Beat eggs and sugar with an electric mixer on high speed for a full eight minutes until the mixture is pale yellow thick and falls in ribbons This traps in plenty of air and is key for a springy sponge

Sift And Fold:

Sift flour baking powder and salt over the whipped eggs then carefully fold them in by hand to avoid deflating the batter Gently add warm milk and fold once more Stir in chopped strawberries for a burst of color and taste

Bake The Sponge:

Pour the batter into a parchment lined nine by thirteen inch baking sheet and spread evenly Bake at three hundred fifty degrees Fahrenheit for ten to twelve minutes until the top is golden and springs back to a light touch

Roll The Warm Cake:

Right after baking use the parchment paper to help you roll the hot cake into a log Let the cake cool completely in this rolled shape This prevents cracks when you fill and reroll later

Prepare Cheesecake Filling:

Beat softened cream cheese with powdered sugar and vanilla until smooth and creamy In a separate bowl whip cream to stiff peaks then fold it gently into the cream cheese mixture to keep the filling fluffy

Fill And Re Roll:

Unroll the cooled cake spread an even layer of cheesecake filling over the whole surface and reroll it into a tight log without the parchment Wrap in plastic and chill at least two hours for clean slicing and pretty presentation

Make The Crumble:

Mix crushed golden Oreos strawberry gelatin powder and melted butter in a bowl until combined into a colorful buttery crumb

Decorate The Roll:

Spread a thin layer of reserved cheesecake filling on the outside of the roll Press the crumble all over the surface Add plenty of sliced strawberries dollops of whipped cream and a drizzle of strawberry sauce before slicing and serving

What makes this roll a favorite in my kitchen is the bright and buttery strawberry crumble Much like the strawberry ice cream bars from my childhood it adds cheerful color and a nostalgia filled crunch with every bite

Storage Tips

To keep the cake tender and the cheesecake filling fresh wrap leftover roll tightly in plastic wrap or an airtight container and refrigerate It tastes great for up to three days and the flavor only gets better as it sits

Ingredient Substitutions

Swap golden Oreos for any vanilla or strawberry sandwich cookie when needed Add blueberries peaches or raspberries in place of strawberries for a colorful seasonal twist

Serving Suggestions

Cut with a sharp warm knife for the neatest slices Serve on a big platter swirled with extra whipped cream and berries You can also slice ahead and arrange on individual plates for a special touch

Cultural Note

The strawberry shortcake cheesecake roll is inspired by the classic American cake but with a rolled sponge and cheesecake filling reminiscent of festive European roulades It is the best of both dessert worlds

A beautifully rolled strawberry shortcake cheesecake truly brightens any special table and has a habit of disappearing fast in my house The blend of textures and flavors is simply irresistible and makes this one of my most requested recipes

Your Recipe Questions Answered

→ How do I keep the cake from cracking when rolling?

Roll the sponge cake while it’s still warm using parchment paper and a damp towel to help prevent cracks and keep it flexible for shaping.

→ Can I prepare the cheesecake roll in advance?

Yes. Assemble, chill for at least 2 hours or overnight. Flavor and texture improve as it sets in the refrigerator.

→ What fruits can I use besides strawberries?

Blueberries, raspberries, or diced peaches are delicious alternatives that pair well with the creamy filling and cake.

→ What’s the best way to slice clean pieces?

Chill thoroughly, then use a sharp knife warmed in hot water and wiped dry between cuts for perfect slices.

→ How should leftovers be stored?

Wrap in plastic wrap or use an airtight container. Keep refrigerated and enjoy within three days for best taste and texture.