Homemade Strawberry Shortcake Cheesecake Roll layers a soft strawberry-speckled sponge with whipped cream-cheese filling, then covers the chilled spiral in golden-cookie strawberry crumble. Fresh berries, whipped cream, and strawberry sauce complete the shortcake-style finish.
The recipe makes 1 cheesecake roll, listed as 10 servings. Its stated timing is 45 minutes of preparation plus 12 minutes of baking, or 57 minutes, with at least 2 additional hours of chilling required after assembly.
Strawberry Cheesecake Roll Ingredients
For the sponge, use 4 large eggs, ¾ cup granulated sugar, 1 teaspoon vanilla, ¾ cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ cup whole milk, and ½ cup finely chopped strawberries.
For the filling, gather 8 ounces softened cream cheese, ½ cup powdered sugar, 1 cup heavy whipping cream, and another 1 teaspoon vanilla. For the crumble, use 1 cup crushed golden Oreos, 2 tablespoons strawberry gelatin powder, and 2 tablespoons melted butter. Finish with sliced fresh strawberries, whipped cream, and a drizzle of strawberry sauce.
If you enjoy this recipe, you may also like Lemon Cheesecake Crescent Rolls.
How to Make Strawberry Shortcake Cheesecake Roll
- Heat the oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment.
- Beat 4 eggs with ¾ cup sugar until pale and fluffy; add 1 teaspoon vanilla.
- Sift in ¾ cup flour, baking powder, and salt, fold gently, then fold in milk and chopped strawberries.
- Spread evenly and bake for 10–12 minutes.
- While warm, roll the sponge with its parchment into a log and cool completely.
- Beat cream cheese, powdered sugar, and the second teaspoon vanilla. Whip heavy cream separately to stiff peaks and fold it in.
- Unroll, spread with filling, reroll, wrap, and chill at least 2 hours.
- Combine crushed golden Oreos, gelatin powder, and melted butter. Coat the roll with extra filling and crumble, then decorate and slice.
For storage details after serving, the USDA leftovers and food safety guidance.
Prepare a Light Strawberry Sponge
Fold in Milk and Strawberries
Bake for Ten to Twelve Minutes
Whip the Cheesecake Filling
Fill and Reroll the Cooled Sponge
Mix the Golden Strawberry Crumble
Coat and Decorate the Chilled Roll
Slice into Ten Servings
Prevent Cracks and Loose Filling
Conclusion
Bake a 9×13-inch strawberry sponge at 350°F for 10–12 minutes using 4 eggs, sugar, vanilla, flour, baking powder, salt, milk, and chopped berries. Roll it warm with parchment and cool. Fill with softened cream cheese beaten with powdered sugar and vanilla, folded with stiffly whipped heavy cream. Reroll and chill at least 2 hours. Coat with extra filling and a crumble of crushed golden Oreos, strawberry gelatin powder, and melted butter. Decorate and cut the single roll into 10 servings.
Frequently Asked Questions
- → Why is the sponge rolled while warm?
Rolling it warm helps the cake cool in a flexible log shape and reduces cracking when filling is added.
- → How long must the cheesecake roll chill?
Wrap and refrigerate it for at least 2 hours before coating and decorating.
- → What cookies are used for the crumble?
Use 1 cup crushed golden Oreos mixed with 2 tablespoons strawberry gelatin powder and 2 tablespoons melted butter.
- → How many servings does one roll make?
The recipe makes 1 cheesecake roll, listed as 10 servings.