Strawberry Shortcake Cheesecake Dessert Roll: A Sweet Indulgence

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Who doesn’t love the irresistible combination of strawberries, cheesecake, and fluffy cake? If you’ve been looking for the perfect dessert to impress your friends and family, the Strawberry Shortcake Cheesecake Dessert Roll is a showstopper. This decadent yet easy-to-make treat combines layers of moist sponge cake, creamy cheesecake filling, and fresh strawberries for a dessert that’s as beautiful as it is delicious.

Why You’ll Love This Dessert

This dessert roll isn’t just a treat for the taste buds; it’s a feast for the eyes too! With its vibrant colors and sophisticated presentation, it’s ideal for holidays, birthday parties, or even a weekend indulgence. Plus, it’s surprisingly simple to make with ingredients you probably already have at home.

Ingredients for Strawberry Shortcake Cheesecake Dessert Roll

To make this dessert roll, you’ll need two main components: the sponge cake and the cheesecake filling. Let’s break it down.

For the Sponge Cake

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • Powdered sugar (for dusting)

For the Cheesecake Filling

  • 8 oz cream cheese (softened)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream (store-bought or homemade)
  • 1 cup fresh strawberries (hulled and sliced)

Step-by-Step Instructions

1. Prepare Your Workspace

Before you begin, gather all your ingredients and tools. Preheat your oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan. Line it with parchment paper to ensure easy removal later.

2. Make the Sponge Cake

  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Prepare Wet Ingredients: In another bowl, beat the eggs and sugar using a hand or stand mixer until the mixture is thick and pale. This should take about 5 minutes.
  • Combine Everything: Add the vanilla extract and milk to the wet ingredients, mixing gently. Gradually fold in the dry ingredients, being careful not to overmix.
  • Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12–15 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.

3. Roll the Cake

  • Dust with Powdered Sugar: While the cake is still warm, sprinkle a clean kitchen towel generously with powdered sugar.
  • Invert and Roll: Turn the cake out onto the towel and carefully peel off the parchment paper. Starting from one short end, roll the cake up with the towel. Let it cool completely.

4. Make the Cheesecake Filling

  • Prepare the Mixture: Beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
  • Fold in Whipped Cream: Gently fold in the whipped cream to keep the mixture light and airy.

5. Assemble the Dessert Roll

  • Unroll the Cake: Once the cake is cool, gently unroll it and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
  • Add Strawberries: Arrange the sliced strawberries over the filling for a burst of freshness in every bite.
  • Roll It Up Again: Carefully roll the cake back up without the towel, ensuring it’s tight but not squished. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.

Tips for Success

1. Keep Your Cake Moist

To avoid cracks, don’t overbake the sponge cake. Rolling it while it’s still warm also helps maintain its flexibility.

2. Use Fresh Strawberries

Fresh, ripe strawberries give the best flavor and texture. Wash and dry them thoroughly before slicing.

3. Chill Before Slicing

Refrigerating the cake roll ensures it stays firm and holds its shape when cut into slices.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per slice (serves 12):

NutrientAmount
Calories240
Protein4g
Fat12g
Carbohydrates30g
Fiber1g
Sugars20g

Creative Variations

1. Chocolate Twist

Add a tablespoon of cocoa powder to the sponge cake batter for a chocolatey variation.

2. Berry Medley

Mix in raspberries or blueberries along with the strawberries for a mixed berry delight.

3. Lemon Zest

Add a teaspoon of lemon zest to the cheesecake filling for a citrusy tang.

Storage Tips

  • Refrigeration: Keep the dessert roll wrapped in plastic wrap and store it in the fridge for up to 3 days.
  • Freezing: For longer storage, wrap the roll tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw in the fridge before serving.

FAQs

1. Can I use frozen strawberries?

While fresh strawberries are ideal, you can use frozen ones. Thaw them first and pat dry to avoid excess moisture.

2. Can I make this dessert roll ahead of time?

Yes! Prepare it a day in advance and refrigerate until ready to serve.

3. What’s the best way to slice the roll?

Use a sharp serrated knife for clean cuts. Wipe the blade with a damp cloth between slices.

4. Can I use whipped topping instead of whipped cream?

Yes, whipped topping works as a substitute, though homemade whipped cream provides a fresher taste.

5. What can I use if I don’t have a jelly roll pan?

A standard baking sheet works, but adjust the baking time as needed.

6. How can I prevent the roll from cracking?

Roll the cake while it’s still warm, and handle it gently to prevent cracks.

Conclusion

The Strawberry Shortcake Cheesecake Dessert Roll is the ultimate crowd-pleaser, combining the lightness of sponge cake with the rich, creamy cheesecake filling and refreshing strawberries. Whether you’re hosting a gathering or treating yourself, this dessert is sure to impress. Gather your ingredients and start baking today—you’ll love every delicious bite!

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Strawberry Shortcake Cheesecake Dessert Roll: A Sweet Indulgence


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  • Author: Emma
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings

Description

Indulge in the delicious combination of strawberries, cheesecake, and fluffy sponge cake with this easy-to-make dessert roll. It’s the perfect treat for any occasion—vibrant, sophisticated, and irresistibly tasty. A light sponge cake is filled with creamy cheesecake filling and topped with fresh strawberries, making it as beautiful to look at as it is to eat!


Ingredients

For the Sponge Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • Powdered sugar (for dusting)

For the Cheesecake Filling:

  • 8 oz cream cheese (softened)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream (store-bought or homemade)
  • 1 cup fresh strawberries (hulled and sliced)

Instructions

  • Prepare Your Workspace: Preheat the oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan. Line it with parchment paper.
  • Make the Sponge Cake:
    • Mix dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
    • Prepare wet ingredients: Beat eggs and sugar until thick and pale, about 5 minutes.
    • Combine: Add vanilla extract and milk to the wet mixture, and fold in the dry ingredients gently.
    • Bake: Pour the batter into the pan, spreading it evenly. Bake for 12–15 minutes until golden and a toothpick comes out clean.
  • Roll the Cake: Dust a kitchen towel with powdered sugar. Invert the cake onto the towel and peel off the parchment. Roll the cake with the towel while it’s still warm and allow it to cool completely.
  • Make the Cheesecake Filling: Beat softened cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped cream.
  • Assemble the Dessert Roll: Unroll the cooled cake, remove the towel, and spread cheesecake filling evenly. Add sliced strawberries on top. Carefully roll the cake back up and refrigerate for 1 hour to set.

Notes

  • Keep the cake moist by not overbaking. Roll it while it’s warm to prevent cracking.
  • Use fresh strawberries for the best flavor.
  • Chill before slicing to keep the roll intact.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking, No-bake
  • Cuisine: American

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