Amazing Strawberry Shortcake Cheesecake Dessert Roll

Strawberry Shortcake Cheesecake Dessert Roll is an exquisite creation that takes two beloved desserts and marries them into one show-stopping confection. Imagine the quintessential taste of summer – plump, juicy strawberries nestled in light, airy cake – combined with the rich, creamy decadence of a classic cheesecake. I am absolutely thrilled to guide you through crafting this culinary masterpiece, which promises to be the star of any gathering. While its components, strawberry shortcake and cheesecake, each boast rich culinary histories deeply woven into the fabric of comfort food, this innovative dessert roll offers a fresh, exciting take. People adore this dish not just for its stunning presentation, but for the harmonious symphony of flavors and textures it delivers: the delicate sponge, the luscious, tangy cream cheese filling, and the burst of fresh fruit. It’s the perfect balance of familiar comfort and sophisticated indulgence, making this Strawberry Shortcake Cheesecake Dessert Roll an instant favorite for anyone who tries it. Get ready to impress and delight with a dessert that truly has it all!

this Recipe

Ingredients:

• For the Sponge Cake Roll:

• 4 large eggs, at room temperature
• ½ cup (100g) granulated sugar, plus 2 tablespoons for dusting
• ½ cup (60g) all-purpose flour, sifted
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract

• For the Creamy Cheesecake Filling:

• 8 ounces (226g) cream cheese, softened at room temperature
• ½ cup (60g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) heavy cream, very cold

• For the Fresh Strawberry Compote/Layer:

• 1 ½ cups (approximately 250g) fresh strawberries, hulled and finely diced
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice (optional, but highly recommended for brightness)

• For the Whipped Cream Topping & Garnish:

• 1 cup (240ml) heavy cream, very cold
• 2 tablespoons powdered sugar, sifted
• ½ teaspoon pure vanilla extract
• Additional fresh strawberries, sliced or whole, for garnish
• Optional: A light dusting of powdered sugar for presentation

Preparing the Delicate Sponge Cake Batter

1. Preheat and Prepare: First things first, let’s get our oven ready. Preheat your oven to 375°F (190°C). Then, meticulously prepare a 10×15-inch (25×38 cm) jelly roll pan. Line it with parchment paper, allowing a slight overhang on the longer sides. This overhang will be your friend later when you need to lift the warm cake. Lightly grease the parchment paper with non-stick spray or a thin layer of butter, then lightly dust it with flour, tapping out any excess. This ensures your cake will release perfectly.
2. Whip the Eggs and Sugar: In a large, impeccably clean mixing bowl, combine the 4 room-temperature eggs and ½ cup of granulated sugar. Using an electric mixer (stand mixer with whisk attachment or handheld mixer), begin whipping this mixture on high speed. This step is absolutely crucial for the lightness of your sponge cake. You’ll want to whip it for a good 7-10 minutes, maybe even longer, until the mixture becomes very pale yellow, thick, and significantly increased in volume. When you lift the whisk, a ribbon of batter should fall back into the bowl and slowly dissolve into the mixture. This “ribbon stage” indicates sufficient aeration, which is the foundation of a fluffy sponge.
3. Add Vanilla: Once you’ve reached that beautiful ribbon stage, gently fold in the 1 teaspoon of pure vanilla extract. We want that lovely aroma infused throughout our Strawberry Shortcake Cheesecake Dessert Roll!
4. Sift Dry Ingredients: In a separate small bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Sifting the flour not only removes any lumps but also aerates it further, contributing to a lighter cake texture. Don’t skip this step!
5. Fold in Dry Ingredients: Now for the delicate part. Gradually add the dry ingredient mixture to the whipped egg mixture, about a third at a time. Using a rubber spatula, gently fold the flour mixture into the egg mixture. Use a “cut and fold” technique: slice the spatula through the center of the mixture, sweep it to the side, and then fold it over, rotating the bowl as you go. The key here is gentleness. Overmixing at this stage will deflate all the air you worked so hard to incorporate into the eggs, resulting in a dense cake rather than the light, airy sponge we desire for our dessert roll. Continue folding until just combined, with no visible streaks of flour remaining.
6. Spread and Bake: Carefully pour the delicate batter into your prepared jelly roll pan. Using an offset spatula, gently spread the batter evenly to the edges of the pan. Try to make the thickness as uniform as possible, as this ensures even baking. Bake for 10-12 minutes, or until the cake springs back lightly when gently touched in the center and the edges are just starting to turn a very light golden brown. Be careful not to overbake, as this can make the cake dry and prone to cracking when rolled.

The Art of Rolling and Cooling the Sponge

7. Prepare for Rolling: While the cake is baking, prepare a clean kitchen towel (preferably lint-free) or another sheet of parchment paper. Sprinkle 2 tablespoons of granulated sugar evenly over the towel/parchment. This sugar prevents the cake from sticking and adds a lovely subtle sweetness to the exterior of your Strawberry Shortcake Cheesecake Dessert Roll.
8. Immediate Rolling: As soon as the cake comes out of the oven, immediately invert the hot cake onto the prepared sugared towel/parchment. Carefully peel off the parchment paper that was used for baking. Work quickly but gently. Starting from one of the shorter ends, carefully and snugly roll the warm cake (along with the towel/parchment inside) into a tight spiral. The warmth of the cake makes it pliable and less likely to crack.
9. Cool Completely: Place the rolled cake, seam-side down, on a wire rack and allow it to cool completely to room temperature. This can take anywhere from 1 to 2 hours. It’s absolutely essential that the cake is fully cooled before you attempt to unroll it and add the filling. If it’s still warm, the filling will melt and become messy, and the cake may tear.

Crafting the Creamy Cheesecake Filling

10. Soften Cream Cheese: Ensure your cream cheese is at room temperature and very soft. This is critical for achieving a smooth, lump-free filling. If it’s too cold, you’ll end up with lumps, no matter how much you mix it.
11. Whip Cream Cheese Mixture: In a medium-sized mixing bowl, combine the softened cream cheese, ½ cup of sifted powdered sugar, and 1 teaspoon of pure vanilla extract. Beat with an electric mixer on medium speed until the mixture is completely smooth, light, and fluffy. Scrape down the sides of the bowl occasionally to ensure everything is well incorporated.
12. Whip Heavy Cream: In a separate, very cold bowl (chilling the bowl and whisk attachment beforehand can help), pour the 1 cup of very cold heavy cream. Whip on high speed until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter! Stiff peaks mean that when you lift the whisk, the cream holds its shape firmly.
13. Combine Gently: Gently fold the whipped cream into the cream cheese mixture. Do this in two additions to maintain the airiness of the whipped cream. Use your rubber spatula and the same gentle “cut and fold” technique you used for the cake batter. The goal is to combine the two mixtures until no streaks of white whipped cream are visible, creating a light, airy, yet rich cheesecake filling perfect for our Strawberry Shortcake Cheesecake Dessert Roll. Cover the filling and refrigerate it while you prepare the strawberries and wait for the cake to cool.

Preparing the Fresh Strawberry Layer

14. Prepare Strawberries: Wash and hull your fresh strawberries. Then, finely dice them. We want small pieces that will distribute evenly and provide bursts of fresh strawberry flavor in every bite.
15. Macerate the Strawberries: In a small bowl, combine the finely diced strawberries with 2 tablespoons of granulated sugar and the optional (but recommended) 1 teaspoon of lemon juice. Gently stir to combine. Let this mixture sit for about 10-15 minutes. The sugar will draw out the natural juices from the strawberries, creating a vibrant, naturally sweet, and slightly syrupy topping that embodies the “strawberry shortcake” aspect of our dessert. This is called macerating, and it really enhances the flavor and texture.

Assembling Your Magnificent Dessert Roll

16. Unroll the Cooled Cake: Once the sponge cake has completely cooled (and I mean completely!), gently unroll it from the towel/parchment. It might want to spring back a little, but don’t worry. If any small cracks appear, that’s perfectly normal and will be hidden by the filling.
17. Spread the Cheesecake Filling: Using an offset spatula or the back of a spoon, carefully spread the chilled creamy cheesecake filling evenly over the entire surface of the unrolled cake, leaving a ½-inch border clear on one of the shorter ends. This border helps prevent the filling from oozing out when you roll the cake.
18. Distribute Strawberries: Spoon the macerated fresh strawberries (including their delightful juices) evenly over the cheesecake filling. Again, leave that ½-inch border clear. The combination of creamy cheesecake and fresh, juicy strawberries is what truly makes this a spectacular Strawberry Shortcake Cheesecake Dessert Roll.
19. Careful Rerolling: Now for the grand finale of assembly! Starting from the shorter end opposite the one you left clear, carefully and slowly begin to roll the cake back up. Use the parchment paper beneath it to help guide and tighten the roll. Roll it as tightly as you can without squeezing out excessive filling. Be patient and gentle. Once fully rolled, adjust the roll so the seam is on the bottom.
20. Chill for Setting: Carefully transfer the rolled cake (still wrapped in its parchment or new plastic wrap) to a platter or baking sheet. Refrigerate the dessert roll for at least 2-3 hours, or even better, overnight. This chilling time is non-negotiable! It allows the cake to set, the filling to firm up, and all the flavors to meld beautifully, making it much easier to slice neatly. This step ensures the structural integrity of your stunning Strawberry Shortcake Cheesecake Dessert Roll.

The Grand Finale: Finishing Touches and Serving

21. Prepare Whipped Cream Topping: Just before serving, prepare your fresh whipped cream. In a very cold bowl with a cold whisk, combine 1 cup of very cold heavy cream, 2 tablespoons of sifted powdered sugar, and ½ teaspoon of pure vanilla extract. Whip on high speed until soft to medium-stiff peaks form. You want it fluffy and spreadable, not overly dense.
22. Decorate the Roll: Carefully unwrap your chilled Strawberry Shortcake Cheesecake Dessert Roll and place it on your serving platter. Using an offset spatula or a spoon, spread the fresh whipped cream over the top and sides of the entire roll. You can make elegant swoops or a rustic, textured look, whatever pleases your eye!
23. Garnish and Serve: Arrange additional fresh strawberry slices or whole strawberries attractively along the top of the roll. For an extra touch of “shortcake” appeal, you can lightly dust the entire dessert with a little extra powdered sugar just before serving.
24. Slice and Enjoy: Use a sharp, thin knife (wiping it clean between each slice for the neatest cuts) to slice the Strawberry Shortcake Cheesecake Dessert Roll into beautiful rounds. Serve immediately and watch your guests marvel at this delightful creation! Leftovers, if there are any, can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Well, my dear baking enthusiasts, we’ve reached the sweet finale of our culinary journey, and I genuinely hope you’re as excited as I am about what we’ve created here. If there’s one recipe you absolutely must add to your repertoire this season, it’s this extraordinary fusion. This isn’t just another dessert; it’s a celebration of textures and flavors, a harmonious blend that takes the familiar comfort of strawberry shortcake and elevates it with the luxurious creaminess of cheesecake, all beautifully rolled into one stunning presentation. The Strawberry Shortcake Cheesecake Dessert Roll truly is a masterpiece that promises to impress even the most discerning palates. Imagine the soft, delicate cake embracing a luscious, tangy cheesecake filling, studded with bursts of fresh, juicy strawberries, and then imagine all of that being rolled into an elegant spiral that’s as delightful to behold as it is to devour. It’s the kind of dessert that sparks conversations, brings smiles, and leaves a lasting impression long after the last crumb is gone. I’ve personally witnessed the sheer delight on friends’ faces when they take their first bite – it’s a moment of pure joy, a testament to the magic that happens when classic flavors are reimagined with a creative twist. This recipe strikes that perfect balance: it’s sophisticated enough for a special occasion, yet comforting and approachable for a casual gathering. It’s light and airy, yet utterly satisfying, hitting all the right notes without being overly heavy. You’ll find it surprisingly accessible to make, and the effort truly pays off in every single glorious bite.

Now, let’s talk about making this dessert truly shine on your table, or perhaps giving it a little personal flair. While it’s absolutely spectacular on its own, a simple dusting of powdered sugar or a delicate swirl of homemade whipped cream can immediately elevate its visual appeal and add another layer of indulgence. For an extra touch of sophistication, I love to serve individual slices with a small scoop of high-quality vanilla bean ice cream or a vibrant drizzle of a light strawberry coulis, made simply from a handful of fresh berries, a squeeze of lemon, and a touch of sugar, quickly simmered and strained. This coulis not only intensifies the strawberry flavor but also adds a beautiful, glossy finish and a vibrant pop of color. Don’t be afraid to experiment with the fresh fruit component inside the roll either! While strawberries are a classic choice for a reason, envisioning this roll with other seasonal fruits opens up a world of delightful possibilities. Think perfectly ripe peaches and a hint of ginger for a summer twist, or perhaps a rich blend of mixed berries like raspberries and blueberries for a more complex berry profile. For those who adore citrus, a finely grated orange or lemon zest mixed into the cheesecake filling would add a delightful brightness that cuts through the sweetness beautifully. Consider making mini versions of the roll for elegant individual servings at a sophisticated dinner party; simply spread the batter on smaller baking sheets and adjust baking times accordingly. For a slightly lighter touch, you could even fold a little Greek yogurt into the cheesecake mixture for an added tang and subtly reduced richness, though I must admit, the original is pure perfection! And for a truly decadent experience, a chilled glass of sparkling rosé or a delicate dessert wine pairs wonderfully, complementing the sweetness and fruit notes without overpowering them, creating a truly memorable culinary moment.

So, my friends, what are you waiting for? This isn’t just a recipe to read; it’s a recipe to experience. I urge you with all my heart to set aside some time this week, gather your ingredients, and embark on this delightful baking adventure. You might be surprised at how accessible and incredibly rewarding it is to create something so beautiful and utterly delicious from scratch. Don’t let the ‘roll’ aspect intimidate you; I promise, with a little patience and by carefully following the step-by-step instructions, you’ll achieve a stunning result you’ll be incredibly proud of. And once you’ve pulled this magnificent dessert from your oven, once you’ve sliced into its beautiful spiral, and once you’ve seen the smiles it brings to the faces of your loved ones, I truly hope you’ll share your experience with me! I absolutely adore seeing your creations, hearing about your triumphs in the kitchen, and even learning from any challenges you might encounter. Did you add a unique twist that became a new family favorite? Did your guests rave about it for days? Was it the undisputed star of your last potluck or brunch? Please, don’t hesitate to snap a photo, share your story, and let me know how your own culinary journey with this incredible recipe unfolded. Your feedback, shared joy, and beautiful pictures are what make this whole baking community so vibrant and special. Go forth and create some delicious memories that will last a lifetime! I can’t wait to hear all about it and celebrate your baking success.

Amazing Strawberry Shortcake Cheesecake Dessert Roll

Strawberry Shortcake Cheesecake Dessert Roll is an exquisite creation that takes two beloved desserts and marries them into one show-stopping confection. Imagine the quintessential taste of summer – plump, juicy strawberries nestled in light, airy cake – combined with the rich, creamy decadence of a classic cheesecake. I am absolutely thrilled to guide you through crafting this culinary masterpiece, which promises to be the star of any gathering. While its components, strawberry shortcake and cheesecake, each boast rich culinary histories deeply woven into the fabric of comfort food, this innovative dessert roll offers a fresh, exciting take. People adore this dish not just for its stunning presentation, but for the harmonious symphony of flavors and textures it delivers: the delicate sponge, the luscious, tangy cream cheese filling, and the burst of fresh fruit. It’s the perfect balance of familiar comfort and sophisticated indulgence, making this Strawberry Shortcake Cheesecake Dessert Roll an instant favorite for anyone who tries it. Get ready to impress and delight with a dessert that truly has it all!

Prep Time
45 Minutes

Cook Time
12 Minutes

Total Time
12 Hours

Servings
1 roll (8-10 servings)

Ingredients

• 4 large eggs, at room temperature
• ½ cup (100g) granulated sugar (for cake batter)
• 2 tablespoons granulated sugar (for dusting cake)
• ½ cup (60g) all-purpose flour, sifted
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract (for cake batter)
• 8 ounces (226g) cream cheese, softened
• ½ cup (60g) powdered sugar, sifted (for cheesecake filling)
• 1 teaspoon pure vanilla extract (for cheesecake filling)
• 1 cup (240ml) heavy cream, very cold (for cheesecake filling)
• 1 ½ cups (250g) fresh strawberries, hulled and finely diced
• 2 tablespoons granulated sugar (for strawberry layer)
• 1 teaspoon lemon juice (optional, for strawberry layer)
• 1 cup (240ml) heavy cream, very cold (for whipped cream topping)
• 2 tablespoons powdered sugar, sifted (for whipped cream topping)
• ½ teaspoon pure vanilla extract (for whipped cream topping)
• Additional fresh strawberries, sliced or whole, for garnish
• Optional: A light dusting of powdered sugar (for garnish)

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper, lightly grease, and dust with flour.
2. Step 2
   Whip 4 room-temperature eggs and ½ cup granulated sugar on high for 7-10 minutes until pale, thick, and ribbon-stage. Gently fold in 1 tsp vanilla extract. In a separate bowl, whisk ½ cup sifted all-purpose flour, 1 tsp baking powder, and ¼ tsp salt. Gradually fold dry ingredients into the egg mixture in thirds until just combined.
3. Step 3
   Spread batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back lightly when touched and edges are light golden brown.
4. Step 4
   Immediately invert hot cake onto a clean, sugar-dusted towel or parchment (2 tbsp sugar). Peel off the baking parchment. Starting from a shorter end, snugly roll the warm cake with the towel/parchment inside. Place seam-side down on a wire rack and cool completely to room temperature (1-2 hours).
5. Step 5
   In a medium bowl, beat 8 oz softened cream cheese, ½ cup sifted powdered sugar, and 1 tsp vanilla extract until smooth and fluffy. In a separate very cold bowl, whip 1 cup very cold heavy cream on high speed until stiff peaks form. Gently fold whipped cream into the cream cheese mixture in two additions until well combined. Refrigerate.
6. Step 6
   Finely dice 1 ½ cups hulled fresh strawberries. Combine with 2 tbsp granulated sugar and 1 tsp lemon juice (optional). Let sit for 10-15 minutes to macerate.
7. Step 7
   Once cake is completely cooled, gently unroll it. Spread the chilled cheesecake filling evenly, leaving a ½-inch border clear on one shorter end. Spoon the macerated strawberries (including juices) evenly over the filling, leaving the same clear border. Starting from the shorter end opposite the clear border, carefully roll the cake back up tightly. Place seam-side down on a platter.
8. Step 8
   Refrigerate the dessert roll for at least 2-3 hours, or preferably overnight, to allow it to set and flavors to meld, ensuring structural integrity for slicing.
9. Step 9
   Just before serving, prepare whipped cream: In a very cold bowl, whip 1 cup very cold heavy cream, 2 tbsp sifted powdered sugar, and ½ tsp vanilla extract until soft to medium-stiff peaks form. Unwrap the chilled dessert roll and spread the fresh whipped cream over the top and sides. Garnish with additional fresh strawberries and an optional light dusting of powdered sugar. Slice with a sharp, clean knife (wiping between slices) and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.