Introduction

Strawberry Shortcake Cheesecake Rolls bring together a light, airy sponge cake with creamy cheesecake filling and a sweet strawberry swirl. This elegant dessert is perfect for spring and summer gatherings, offering bright flavors in every bite.

The image shows several slices of a Swiss roll cake arranged on a white marbled surface. Each slice has three visible layers: a light yellow soft sponge cake on the outside and inside, with a white creamy filling and a bright red jelly jam swirled inside the middle. Some crumbs are scattered around the slices, and there is a butter knife with a wooden handle lying next to them, with some cream on its blade. The scene looks bright with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
100 g (½ cup) granulated sugar
1 tsp vanilla extract
100 g (¾ cup) all-purpose flour, sifted
¼ tsp salt
Powdered sugar (for dusting towel)
225 g (8 oz) cream cheese, softened
60 g (½ cup) powdered sugar
1 tsp vanilla extract
180 ml (¾ cup) heavy cream, whipped to stiff peaks
200 g (1½ cups) fresh strawberries, finely chopped
1 tbsp granulated sugar
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water
Crushed golden cookies (like vanilla wafers or shortbread)
Additional whipped cream and sliced strawberries (for serving)

Instructions

Step 1: Preheat your oven to 175°C (350°F) and line a 10×15 inch jelly roll pan with parchment paper.
Step 2: In a bowl, beat the eggs and granulated sugar on high speed for 5–6 minutes until the mixture is thick and pale. Add vanilla extract and mix gently.
Step 3: Carefully fold in the sifted flour and salt until just combined. Spread the batter evenly in the prepared pan.
Step 4: Bake for 10–12 minutes until the cake springs back when touched. Immediately invert the cake onto a powdered sugar–dusted clean kitchen towel. Remove the parchment paper.
Step 5: Roll the cake up with the towel from the short side and allow it to cool completely while rolled.
Step 6: For the strawberry filling, combine chopped strawberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 4–5 minutes until softened.
Step 7: Stir in the cornstarch mixture and cook for an additional minute until thickened. Remove from heat and let cool completely.
Step 8: To make the cheesecake filling, beat cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in the whipped cream until evenly combined.
Step 9: Unroll the cooled cake carefully. Spread the cheesecake filling evenly over the surface, then dollop and swirl the strawberry mixture on top.
Step 10: Roll the cake back up gently without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours to set.
Step 11: Before serving, slice the roll and sprinkle with crushed golden cookies. Add extra whipped cream and fresh strawberries if desired.

Tips & Variations

For added texture, sprinkle crushed golden cookies inside the roll before re-rolling.
Use frozen strawberries if fresh ones aren’t available; just thaw and drain excess juice before cooking.
Swap vanilla extract for almond extract in the cheesecake filling for a nutty twist.
Make the strawberry layer a day ahead to save time; keep refrigerated until ready to assemble.

Storage

Store the cheesecake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For best texture, consume within this time. Reheat is not recommended, but letting it sit at room temperature for 10 minutes before serving can enhance flavor and softness.

How to Serve

A soft rolled sponge cake dusted with powdered sugar on top, filled with a white creamy layer and red strawberry jam swirled inside. Two round slices are cut from the roll showing the spiral of cream and jam within the pale yellow cake. Fresh whole and sliced strawberries decorate the top near one end, adding bright red and green color. The cake sits on a white sheet of parchment over a wooden board on a white marbled surface. Nearby is a cake fork with a wooden handle resting on the board, with crumbs around it, and two whole strawberries on the marble. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of berry for this recipe?

Yes, raspberries, blueberries, or blackberries can be substituted for strawberries. Adjust the sugar slightly depending on the sweetness of the berries used.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a powdered sugar–dusted towel helps prevent cracking. Also, avoid overbaking to keep it moist and flexible.