Strawberry Shortcake Cheesecake Rolls

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🍓 Strawberry Shortcake Cheesecake Rolls 🍰

A dreamy twist on a classic summer dessert that’s as easy as it is impressive.

🌟 Introduction:

Strawberry shortcake is a beloved classic, but this version takes it to a whole new level! Imagine a soft, fluffy vanilla sponge cake rolled up with a rich, whipped cheesecake filling and fresh strawberries—like a strawberry shortcake met a cheesecake and they fell in love in dessert heaven.

I’ve been making these for years, and I swear—people lose their minds every time. They look like something from a fancy bakery, but they’re shockingly simple to make. In fact, even my 10-year-old can whip these up from scratch on her own.

Perfect for birthdays, brunches, or just when you want to impress someone (even if that someone is you).

👩‍🍳 Pro Tip: You can prep these the night before and refrigerate—they slice beautifully when cold!

📜 A Little History:

The original strawberry shortcake dates back to the 19th century, known for its simple biscuit base layered with strawberries and cream. But as dessert lovers evolved (and let’s be honest—craved creamier indulgences), cheesecake came into play. This rolled version was inspired by the Japanese-style cake rolls and American cheesecake filling, making it a modern hybrid that’s got the best of both worlds.

🛒 Ingredients:

For the Cake Roll:

  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 3 tbsp whole milk

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, cold

For the Strawberry Layer:

  • 1½ cups fresh strawberries, diced
  • 1 tbsp sugar (optional, if strawberries aren’t sweet)

🍰 Instructions:

1. Make the Cake Roll:

  • Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  • In a bowl, whisk together flour, baking powder, and salt.
  • In a large bowl, beat eggs and sugar for 4–5 minutes until pale and thick. Add vanilla and milk, mix gently.
  • Fold dry ingredients into the egg mixture carefully—don’t deflate the batter!
  • Pour into prepared pan, spreading evenly. Bake for 10–12 minutes, until springy to the touch.
  • Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake up in the towel (short side). Let cool completely.

2. Make the Cheesecake Filling:

  • Beat the softened cream cheese until smooth. Add powdered sugar and vanilla.
  • In a separate bowl, whip the cold cream to stiff peaks.
  • Fold whipped cream into the cream cheese mixture until smooth and fluffy.

3. Assemble the Roll:

  • Unroll the cooled cake. Spread cheesecake filling evenly over the surface. Top with diced strawberries.
  • Carefully re-roll (without the towel) into a tight log. Wrap in plastic wrap and chill at least 1 hour.

💘 Lovers of This Dessert Say:

  • “Tastes like a slice of summer!”
  • “I made this for my book club, and everyone asked for the recipe.”
  • “My kids think I’m a baking genius now.”
  • “This is my go-to for potlucks—it disappears in minutes.”

✅ Storage Tips:

  • Keep refrigerated in an airtight container. Best enjoyed within 2–3 days.
  • You can freeze it (unfrosted) for up to 1 month—just thaw overnight in the fridge.

🎉 Conclusion:

These Strawberry Shortcake Cheesecake Rolls are the kind of dessert that feels special but doesn’t stress you out in the kitchen. It’s the sweet spot between nostalgic comfort food and modern treat. Once you try them, you’ll find yourself making them on repeat.

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