Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Shortcake Cheesecake Roll

Strawberry Shortcake Cheesecake Roll

  • Author: Lina
  • Total Time: 2 hours 35 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free (with substitution)

Description

This Strawberry Shortcake Cheesecake Roll is a delightful dessert featuring a light and fluffy sponge cake layered with creamy, tangy cheesecake filling and fresh, sweet strawberries. Perfect for any occasion, it combines easy-to-follow techniques with an irresistible texture and fresh fruity flavor that will impress guests and satisfy your sweet tooth.

Ingredients

Scale

Sponge Cake

  • 1 cup all-purpose flour (or gluten-free flour for GF version)
  • 4 large eggs
  • 3/4 cup sugar
  • 1 teaspoon baking powder

Cheesecake Filling

  • 8 oz cream cheese, softened (use vegan alternative for vegan version)
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Additional

  • 1 cup fresh strawberries, thinly sliced (use mixed berries if desired)

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper. In a mixing bowl, beat the 4 eggs and 3/4 cup sugar until light and fluffy. Gently fold in 1 cup sifted all-purpose flour and 1 teaspoon baking powder until just combined. Pour the batter into the prepared pan and bake for 12 to 15 minutes, or until springy to the touch.
  2. Make the Cheesecake Filling: While the cake cools slightly, beat together 8 oz softened cream cheese and 1/2 cup powdered sugar until smooth. In a separate bowl, whip 1 cup heavy cream with 1 teaspoon vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a rich yet airy filling.
  3. Layer and Roll the Cake: Once the cake is cool, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Spread the cheesecake filling evenly over the cake surface. Add thinly sliced fresh strawberries on top. Using the towel, carefully roll the cake from one short edge to the other, keeping the roll tight but gentle.
  4. Chill and Serve: Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours to let the filling set and flavors meld. Slice into 1-inch pieces to serve and enjoy the blend of creamy cheesecake, sponge cake, and fresh strawberries.

Notes

  • Use room temperature ingredients for smoother batter and filling.
  • Fold the batter gently to keep the cake light and fluffy.
  • Allow the cake to cool adequately before applying filling to prevent melting.
  • Slice with a serrated knife for clean, pretty slices.
  • Choose ripe but firm strawberries for best texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1 inch)
  • Calories: 280 kcal
  • Sugar: 22 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 80 mg

Keywords: Strawberry, Shortcake, Cheesecake, Roll, Dessert, Sponge Cake, Cream Cheese, Fresh Strawberries, Easy Recipe, Gluten Free option

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishesbylina.com/strawberry-shortcake-cheesecake-roll/