Description
This Homemade Strawberry Shortcake Cheesecake Roll combines a fluffy sponge cake, luscious cheesecake filling, fresh strawberries, and a buttery Golden Oreo topping. A showstopping dessert that’s surprisingly easy to make!
Ingredients
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For the Sponge Cake:
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4 large eggs
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¾ cup granulated sugar
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1 teaspoon vanilla extract
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¾ cup all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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Powdered sugar (for dusting towel)
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For the Cheesecake Filling:
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8 oz cream cheese, softened
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¼ cup granulated sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream
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For the Strawberry Layer:
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1 cup chopped fresh strawberries
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1 tablespoon sugar
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For the Topping:
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Crushed Golden Oreos
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Additional whipped cream & sliced strawberries
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Instructions
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Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment and spray lightly.
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Beat eggs for 5–6 minutes until thick. Gradually add sugar and vanilla.
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Fold in whisked flour, baking powder, and salt. Pour into pan, spread evenly, bake 10–12 minutes.
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Roll warm cake in a powdered sugar-dusted towel. Cool completely.
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Beat cream cheese, sugar, and vanilla. Fold in whipped cream.
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Unroll cooled cake, spread cheesecake filling and sugared strawberries. Re-roll without towel.
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Chill wrapped in plastic for 1 hour. Garnish with whipped cream, crushed Oreos, and fresh strawberries.
Notes
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Roll sponge cake gently while warm to avoid cracks.
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For best results, chill overnight before serving.
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Gluten-free? Use a 1:1 gluten-free flour substitute.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking/Rolling
- Cuisine: American
Nutrition
- Calories: 330 kcal
- Sugar: 27 g
- Fat: 18 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g