This Strawberry Shortcake Cheesecake Roll is pure magic—fluffy vanilla sponge hugging creamy cheesecake and fresh strawberries, topped with whipped clouds. Every bite feels like a celebration, with textures that dance between light cake and velvety filling. It’s the dessert that turns any day into a special occasion!
Dish Story
Picture this: A creative baker in sunny Jozi, inspired by classic strawberry shortcake and decadent cheesecake, dreamt up this roll during a summer braai. Tired of layering cakes, she rolled them together for easy sharing—a genius hack that spread faster than a Jo’burg thunderstorm. Using local strawberries at their peak, she crafted a treat that’s now a symbol of joyful gatherings, where every slice tells a story of sweetness and simplicity.
What you’ll need.
You’ll love this!!
Your Questions Answered!
Can I use frozen strawberries?
Fresh is best for texture, but if using frozen, thaw and drain them super well to avoid sogginess!
What if my cake cracks while rolling?
No stress, loves! Tiny cracks hide under the filling. If it’s wild, just patch with extra whipped cream—nobody will know.
Can I make this gluten-free?
Totally! Swap all-purpose flour for a 1:1 gluten-free blend. Just check the bake time—it might need a minute less.
Strawberry Shortcake Cheesecake Roll
Ingredients
For the Sponge Cake
- 4 large eggs (room temp is key, trust me!)
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 tbsp butter (melted and cooled)
- Powdered sugar for dusting
For the Cheesecake Filling
- 8 oz cream cheese (room temp, don’t skip!)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
For the Strawberry Magic
- 2 cups fresh strawberries (hulled and diced)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Topping Squad
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 cup fresh strawberries (sliced)
- Optional: graham cracker crumbs for crunch
Instructions
- Preheat your oven to 350°F. Line a 15x10-inch pan with parchment paper and give it a light grease—this avoids any sticky disasters.
- Whip eggs and sugar with a mixer until thick and pale yellow. Add vanilla and salt, then gently fold in flour in batches. Drizzle in melted butter and fold carefully.
- Spread the batter evenly in the pan. Bake for 12-15 minutes until springy. Dust a clean towel with powdered sugar, flip the warm cake onto it, peel off the paper, and roll it up in the towel. Let it cool completely—this trains it to roll perfectly later!
- Toss diced strawberries with sugar, lemon juice, and vanilla. Let them sit for 30 minutes to get juicy, then drain the liquid (save it for something fun!).
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla. Whip heavy cream with granulated sugar to soft peaks and fold it into the cream cheese mix.
- Unroll the cooled cake (small cracks are normal!). Spread the cheesecake filling evenly, sprinkle with strawberries, and roll it back up tight. Wrap in plastic and chill for at least 4 hours—overnight is chef’s kiss!
- Whip cream with powdered sugar and vanilla for the topping. Unwrap the roll, slather on the cream, top with sliced strawberries, and sprinkle graham crumbs if you’re feeling extra.