Sweet Strawberry Shortcake Cheesecake Rolls

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Imagine the creamy elegance of cheesecake, the nostalgic charm of strawberry shortcake, and the soft fluffiness of a cake roll—all swirling together into one stunning dessert. That’s exactly what Sweet Strawberry Shortcake Cheesecake Rolls bring to the table. Each bite is a dreamy balance of rich, velvety cheesecake filling, tender vanilla cake, and juicy strawberries, all wrapped in a soft spiral and topped with a buttery shortbread crumble. It’s the kind of dessert that feels luxurious yet comforting all at once.

Whether you’re hosting a spring brunch, celebrating a summer birthday, or simply indulging in a midday treat, this roll is a showstopper. The contrast between the creamy filling and the slight tang of fresh strawberries makes it unforgettable. With its visual appeal and mouthwatering layers, it’s not just a dessert—it’s the highlight of any table.

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Ingredients for Sweet Strawberry Shortcake Cheesecake Rolls

• For the Cake Roll:
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • Powdered sugar (for dusting)
• For the Cheesecake Filling:
  • 8 oz cream cheese (softened)
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
• For the Strawberry Layer:
  • 1 ½ cups fresh strawberries (chopped)
  • 2 tbsp strawberry jam (optional for extra sweetness)
• For the Shortcake Crumble Topping:
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup butter (cold and cubed)
  • Pinch of salt

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Step 1: Make the Cake Roll

Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. In a mixing bowl, beat the eggs on high speed for about 5 minutes, until they’re thick and pale. Gradually add in granulated sugar and vanilla extract, continuing to beat until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture just until combined. Pour the batter into your prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when touched.

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Step 2: Roll the Cake While Warm

Once the cake is out of the oven, turn it out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then gently roll the cake up (with the towel) from the short end. Let it cool completely in this shape—this step helps prevent cracking later when it’s filled.

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Step 3: Prepare the Cheesecake Filling

While the cake cools, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. Refrigerate the filling until ready to use.

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Step 4: Make the Shortcake Crumble

In a bowl, combine flour, brown sugar, and a pinch of salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Spread on a baking sheet and bake at 350°F (175°C) for 8–10 minutes, stirring halfway through, until golden and crumbly. Let it cool.

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Step 5: Assemble the Roll

Unroll the cooled cake gently and spread an even layer of the cheesecake filling across the surface. Distribute chopped strawberries over the top, and drizzle with strawberry jam if using. Carefully roll the cake back up (without the towel), and place seam-side down on a serving platter.

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Step 6: Add Final Touches

Spread a light layer of remaining cheesecake filling or whipped cream over the outside of the roll. Sprinkle with the golden shortcake crumble and top with extra strawberries for that beautiful, irresistible finish. Chill for at least 30 minutes before slicing.

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Storage Instructions

To keep your Sweet Strawberry Shortcake Cheesecake Rolls fresh and flavorful:

• Refrigerate: Store any leftovers tightly wrapped in plastic wrap or in an airtight container. It will stay fresh in the fridge for up to 4 days.
• Freeze: For longer storage, wrap the roll (or individual slices) in plastic wrap and then foil. Place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Pro Tip: If adding fresh strawberry topping, wait until just before serving to keep the berries from becoming soggy.

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Estimated Nutrition

Per serving (based on 10 slices):

• Calories: ~320
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 160mg
• Carbohydrates: 30g
• Sugar: 20g
• Protein: 5g

Note: Values are approximate and can vary based on specific brands and ingredient substitutions.

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Frequently Asked Questions

What can I use instead of fresh strawberries?

You can use frozen strawberries (thawed and drained) or substitute with raspberries, blueberries, or even peach slices for a different fruity twist.

Can I make this cheesecake roll ahead of time?

Absolutely! It’s actually better when chilled. You can prepare it a day in advance and refrigerate until ready to serve.

How do I prevent the cake from cracking?

Rolling the cake while it’s still warm and using a towel dusted with powdered sugar helps avoid cracks. Let it cool in the rolled shape before filling.

Can I skip the shortcake crumble topping?

Yes, but it adds a delicious texture. If you prefer a smoother look, you can top it with whipped cream and sliced berries only.

Is this recipe gluten-free?

Not as written. However, you can make it gluten-free by using a 1:1 gluten-free flour blend for both the cake and the crumble.

What’s the best way to slice the roll cleanly?

Use a sharp serrated knife and wipe it clean between each cut for neat, bakery-style slices.

Can I add chocolate?

Sure! A drizzle of melted white or dark chocolate over the top adds extra decadence.

What if I don’t have a jelly roll pan?

You can use a 9×13-inch baking sheet as long as it has sides and isn’t too shallow. The cake may be slightly thicker but still rollable.

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