If there’s one dessert that feels like a little celebration rolled into every slice, it’s this Homemade Strawberry Shortcake Cheesecake Roll. Imagine a light, pillowy sponge cake hugging a rich, creamy cheesecake filling, all swirled together with fresh, juicy strawberries. Then picture it topped with a golden Oreo crumb that gives the perfect shortcake crunch.

I first made this roll for a summer picnic, and it’s been a hit ever since. Friends couldn’t believe I made it myself—it looked straight out of a bakery window. But here’s the secret: it’s much easier than it looks. With just a handful of simple steps and a few kitchen staples, you can create a showstopper dessert that’s perfect for any occasion, from Sunday brunches to birthday celebrations.

This isn’t just a recipe—it’s your new go-to for those moments when you want to impress without the stress.

Why You’ll Love This Recipe

A Showstopper Dessert That’s Surprisingly Easy

At first glance, this Strawberry Shortcake Cheesecake Roll looks like the kind of dessert you’d find behind a glass counter at a high-end bakery. The perfect swirl of cheesecake filling and ruby-red strawberries gives it a professional finish that turns heads.

But don’t let its looks fool you. With a straightforward sponge cake base and a no-bake cheesecake filling, even first-time bakers can pull this off with confidence. The rolling technique might seem intimidating, but I’ll guide you through it step by step so you’ll get a flawless swirl every single time.

This is the kind of dessert that makes you feel like a baking star—even if you’ve never made a cake roll before.

Simple, Accessible Ingredients

One of my favorite things about this recipe is how unfussy it is. There’s no need to hunt down specialty items or spend a fortune at the grocery store.

You’ll find most of what you need already sitting in your pantry or fridge:

• Eggs and sugar for the light sponge cake.

• Cream cheese and heavy cream for that luscious, creamy filling.

• Fresh strawberries for bursts of sweet-tart flavor.

• And let’s not forget the crushed Golden Oreos—the ultimate shortcut for a buttery, shortcake-like crumb topping.

It’s proof that you don’t need fancy ingredients to create a dessert that feels fancy.

Foolproof for Beginners

Never made a cake roll before? Don’t worry—you’re in the right place.

This recipe is designed with beginners in mind. From prepping your jelly roll pan to gently rolling the sponge cake without cracks, I’ll share all my best tips and tricks.

Here’s a little secret: the key is to roll the cake while it’s still warm using a powdered sugar-dusted towel. This helps it “remember” the shape, so when you fill and reroll it later, it stays perfect.

With these simple techniques, you’ll go from nervous to confident in no time.

Endless Customization Options

One of the joys of this Strawberry Shortcake Cheesecake Roll is how easy it is to make it your own:

• Gluten-Free: Swap in a gluten-free flour blend for the sponge cake.

• Chocolate Drizzle: Add a drizzle of melted chocolate over the top for an extra indulgent touch.

• Tropical Twist: Mix in diced mango or pineapple with the strawberries for a summery variation.

• Mini Rolls: Use pre-made pound cake slices and create adorable individual portions.

Ingredients

Here’s everything you’ll need to make your Homemade Strawberry Shortcake Cheesecake Roll. Don’t worry—there’s nothing fancy here. Most of these are kitchen staples, and the few extras are easy to find at any grocery store.

Full List of Ingredients

• 4 large eggs – The backbone of your sponge cake, giving it lift and that soft, airy texture.

• ¾ cup granulated sugar – Adds just the right amount of sweetness without overpowering the strawberries.

• 1 teaspoon vanilla extract – For a warm, fragrant base that ties all the flavors together.

• ¾ cup all-purpose flour – The structure of your sponge; keep it light by not overmixing.

• 1 teaspoon baking powder – Helps the sponge rise beautifully in the oven.

• ¼ teaspoon salt – A pinch to balance the sweetness.

• Powdered sugar – Used for dusting the towel to prevent sticking when rolling the cake.

• 8 oz cream cheese (softened) – The star of the filling, making it creamy and tangy.

• ¼ cup granulated sugar – Sweetens the cheesecake filling just enough.

• 1 cup heavy whipping cream – Whipped into soft peaks for a light, luscious texture.

• 1 cup fresh strawberries (chopped) – Bursts of juicy freshness in every bite.

• 1 tablespoon sugar – Helps macerate the strawberries and bring out their natural juices.

• Crushed Golden Oreos – For that buttery, shortcake-style crunch on top.

• Additional whipped cream & sliced strawberries – To make the finished roll as pretty as it is delicious.

This list may look long, but trust me—it’s all part of the magic that makes this dessert such a showstopper.

How to Make Homemade Strawberry Shortcake Cheesecake Roll

Don’t be intimidated by the idea of rolling a cake—it’s easier than you think. I’ll walk you through it step by step, and before you know it, you’ll be slicing into your own gorgeous swirl of sponge, cream, and strawberries.

Step-by-Step Instructions

1. Preheat & Prepare

   • Preheat your oven to 350°F (175°C).

   • Line a 10×15-inch jelly roll pan with parchment paper and lightly spray it with nonstick spray.

2. Make the Sponge Cake

   • In a large mixing bowl, beat the eggs with an electric mixer for 5–6 minutes until thick and pale.

   • Gradually add granulated sugar and vanilla extract, continuing to beat until fully incorporated.

   • In a separate bowl, whisk together flour, baking powder, and salt. Gently fold this into the egg mixture, being careful not to deflate the batter.

3. Bake the Cake

   • Pour the batter into the prepared pan and spread it evenly.

   • Bake for 10–12 minutes or until the cake springs back lightly when touched.

4. Roll the Cake

   • While still warm, turn the cake out onto a clean kitchen towel dusted generously with powdered sugar.

   • Carefully peel off the parchment paper. Starting from the short end, roll up the cake with the towel inside. Let it cool completely.

5. Prepare the Cheesecake Filling

   • Beat softened cream cheese, granulated sugar, and vanilla extract together until smooth.

   • In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture.

6. Assemble the Roll

   • Unroll the cooled sponge cake and spread the cheesecake filling evenly across the surface.

   • Top with sugared chopped strawberries.

7. Roll Again & Chill

   • Gently re-roll the cake (without the towel this time) and wrap it tightly in plastic wrap.

   • Chill for at least 1 hour to let everything set beautifully.

8. Finish with Toppings

   • Before serving, spread additional whipped cream over the roll and sprinkle with crushed Golden Oreos. Garnish with fresh strawberry slices for that picture-perfect finish.

Take a moment to admire your creation—it’s almost too pretty to slice. Almost.

What to Serve with This Recipe

This Strawberry Shortcake Cheesecake Roll is delicious on its own, but pairing it with the right drink or dessert makes it truly unforgettable.

Suggested Pairings

• Drinks:

  • A frothy cappuccino or latte for a cozy afternoon treat.

  • Sparkling lemonade or iced tea for a refreshing summer vibe.

  • A glass of chilled rosé for a more grown-up gathering.

• Desserts:

  • A scoop of vanilla bean ice cream on the side.

  • A drizzle of warm chocolate sauce or strawberry coulis for extra decadence.

  • Mini meringues or macarons for a charming dessert platter.

Variations and Substitutions

This Strawberry Shortcake Cheesecake Roll is already a dream dessert, but it’s also wonderfully adaptable. Whether you’re working around dietary restrictions or just craving a little twist, these variations have you covered.

Gluten-Free Option

Want to make this recipe gluten-free? It’s a breeze! Simply swap the all-purpose flour in the sponge cake for a high-quality gluten-free flour blend (like Bob’s Red Mill 1-to-1 Baking Flour). Be sure it contains xanthan gum for the best texture.

The result? A light, tender sponge that rolls up just as beautifully as the original. Pair it with gluten-free vanilla cookies or shortbread instead of Golden Oreos for the crumb topping, and no one will guess it’s gluten-free.

This version is perfect for sharing with friends and family who avoid gluten—you’ll still get all the swoons and second-helpings.

Nut-Free & Dairy-Free Adaptations

For a nut-free and dairy-free roll, small swaps make a big difference without sacrificing flavor:

• Use vegan cream cheese and coconut cream in place of the dairy-based filling ingredients.

• Swap heavy whipping cream for coconut whipped cream (store-bought or homemade).

• Check your Golden Oreos or cookie crumbs to ensure they’re nut-free and dairy-free too.

The coconut cream adds a subtle tropical note that pairs surprisingly well with fresh strawberries. It’s light, luscious, and perfect for those avoiding dairy or nuts.

Extra Decadent Chocolate Version

Ready to take this dessert over the top? Enter the chocolate lover’s dream:

• Add ¼ cup of cocoa powder to your sponge cake batter for a rich chocolate base.

• Swap Golden Oreos for chocolate sandwich cookies in the crumb topping.

• Finish with a drizzle of warm chocolate ganache over the chilled roll.

The result is a decadent, chocolate-strawberry masterpiece that’s equally stunning and indulgent. Perfect for Valentine’s Day, anniversaries, or anytime you want a little extra wow-factor.

Storage Instructions

This roll keeps surprisingly well—if you can resist eating it all on day one.

Room Temperature

This dessert is best enjoyed fresh on the day it’s made. Leaving it out too long (more than 2 hours) isn’t recommended due to the cream cheese filling.

Refrigeration Tips

Wrap the roll tightly in plastic wrap and refrigerate. It will stay fresh for up to 3 days. When ready to serve, slice and add fresh toppings if desired.

Freezing Instructions

Want to make ahead? Wrap the uncut roll tightly in plastic wrap and foil, then freeze for up to 1 month. To serve, thaw overnight in the refrigerator. Add your whipped cream and cookie crumb topping fresh for the best texture.

Recipe Tips and Tricks

Make your Strawberry Shortcake Cheesecake Roll flawless every time with these tried-and-true tips:

• Roll the sponge cake while it’s still warm. This prevents cracks and helps the cake “remember” its shape.

• Use parchment paper instead of just a greased pan for easy removal.

• Chill the rolled cake thoroughly before slicing—it gives cleaner, more defined swirls.

• Always bring your cream cheese to room temperature before mixing for a silky-smooth filling.

• Don’t skimp on the powdered sugar when dusting your towel—it keeps the cake from sticking during the initial roll.

Related recipes:

• Strawberry Crunch Cheesecake Tacos – Another strawberry-cheesecake-inspired treat.

• Heavenly Raspberry Cheesecake Cupcakes – A fruity, creamy cupcake perfect for berry lovers.

• White Chocolate Raspberry Cheesecake Balls – No-bake cheesecake bites.

• Cream Cheese Strawberry Cookies – A simpler cookie option for strawberry cheesecake fans.

• Strawberry Banana Pudding – A creamy, fruity dessert for summer.

FAQs

Can I use frozen strawberries?

Yes! Just make sure to thaw and drain them thoroughly to avoid excess moisture that could make the filling runny.

What’s the best pan size for this recipe?

A 10×15-inch jelly roll pan is perfect. Using a larger pan will make the cake too thin, and a smaller one can lead to uneven baking.

How do I prevent the cake from cracking?

The key is to roll it gently while still warm. Also, avoid overbaking the sponge, as a dry cake is more prone to cracking.

Can I make this ahead of time?

Absolutely! In fact, chilling the roll overnight enhances the flavors and makes slicing cleaner. Just hold off on adding the whipped cream and crumb topping until just before serving.

Conclusion

This Strawberry Shortcake Cheesecake Roll isn’t just a dessert—it’s an experience. From the first slice to the last bite, it’s a perfect balance of fluffy sponge, creamy filling, and bursts of fresh strawberries. Whether you’re a seasoned baker or trying your first rolled cake, this recipe is approachable, forgiving, and always impressive.

So gather your ingredients, roll up your sleeves, and give this recipe a try. You’ll be amazed at how easy it is to create something so stunning.

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