I bring you delightful Strawberry Shortcake Cheesecake Rolls—soft, fluffy cake rolls filled with sweet-tart strawberry cream cheese filling. These portable treats bring together classic flavors in a fun, elegant format perfect for dessert or brunch.

Why You’ll Love This Recipe

I love how these rolls combine tender sponge cake, creamy cheesecake filling, and bright strawberry flavor in every bite. They’re visually stunning yet easy to make, sliceable for guests, and perfect for warm-weather celebrations or a weekday indulgence.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Granulated sugar
All-purpose flour
Baking powder
Salt
Vanilla extract
Cream cheese, softened
Powdered sugar
Fresh strawberries, finely chopped
Heavy cream or sour cream (optional, for creamier filling)

directions

I preheat the oven and line a jelly roll pan with parchment paper, then lightly grease.
In a bowl, I beat eggs and granulated sugar until pale, thick, and ribbon-like. I mix in vanilla.
I gently fold in sifted flour, baking powder, and salt, just until combined—careful not to deflate the batter.
I spread the batter evenly in the pan and bake until lightly golden and springy to touch.
I lay a clean tea towel on the counter, dust it with powdered sugar, and invert the warm cake onto it. I peel off parchment, then roll the cake and towel together from a short end. I let it cool fully in that shape.
Meanwhile, I blend softened cream cheese, powdered sugar, and, if using, heavy cream or sour cream until smooth. I fold in chopped strawberries gently.
Once cooled, I unroll the cake, spread the strawberry cream cheese mixture evenly, then roll it back up (without towel).
I chill the roll in the fridge for at least 1 hour to set.
I slice into rounds and serve, optionally dusted with powdered sugar or topped with extra strawberries.

Servings and timing

Servings: Makes about 12 slices
Timing:
- Prep & bake: ~20 minutes
- Cooling & rolling: 30 minutes
- Filling prep & assembly: 15 minutes
- Chill: 1 hour
- Total: approx. 2 hours

Variations

I swap fresh strawberries for raspberries or blueberries for a different berry twist.
I stir a teaspoon of lemon zest into the filling for extra brightness.
I drizzle melted white chocolate over each slice for added elegance.
I use strawberry-flavored whipped cream instead of cream cheese for a lighter, mousse-like filling.

storage/reheating

I store slices in an airtight container in the fridge for up to 3 days.
These rolls stay best chilled—they don’t reheat well.
To serve at room temperature, I let them sit for 10–15 minutes before plating.

FAQs

How do I prevent the cake from cracking when rolling?

I roll it while it’s still warm using a towel—they naturally take shape and stay flexible.

Can I make the cake ahead of time?

Yes—I bake and roll it without filling, wrap tightly, refrigerate overnight, and fill the next day.

Is it okay to use frozen strawberries?

I recommend thawed and drained frozen berries or fresh fruit to avoid excess moisture in the filling.

Can I freeze these rolls?

Absolutely—I wrap slices in plastic and foil, freeze for up to 1 month. Thaw in the fridge before serving.

What if I don’t have a jelly roll pan?

I use a quarter-sheet baking pan instead—it’s just as effective.

Conclusion

I find these Strawberry Shortcake Cheesecake Rolls irresistible—a perfect combination of airy cake, creamy strawberry filling, and charming presentation. They’re ideal for brunches, showers, or anytime I want a sweet, elegant treat with minimal fuss.