This Strawberry Shortcake Cheesecake Dessert Roll is a creative twist on the classic strawberry shortcake. A light and fluffy sponge cake is filled with a creamy cheesecake filling and fresh strawberries, then rolled up into a fun sushi-style treat. Perfect for any occasion, this dessert will wow your guests with its unique presentation and delightful flavor.

Why You’ll Love This Recipe

This dessert combines the best of both worlds: a soft, airy sponge cake and rich cheesecake filling, enhanced by the natural sweetness of fresh strawberries. The sushi-style roll makes it not only fun to eat but also visually stunning. Whether it’s a holiday, party, or casual treat, this dessert is sure to impress.

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
¼ cup milk
Powdered sugar (for dusting)
8 oz cream cheese (softened)
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream (store-bought or homemade)
1 cup fresh strawberries (hulled and sliced)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat eggs and sugar until thick and pale. Add vanilla extract and milk, and mix until combined.
Gradually fold the flour mixture into the egg mixture until just combined. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, until lightly golden and a toothpick comes out clean.
While the cake is baking, sprinkle a clean kitchen towel with powdered sugar. Immediately invert the baked cake onto the towel and peel off the parchment paper. Carefully roll the cake with the towel from one end, and let it cool completely.
Beat the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth. Gently fold in whipped cream until well combined.
Once the cake has cooled, unroll it gently. Spread the cheesecake filling evenly over the cake, leaving a small border. Arrange the sliced strawberries on top.
Roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least one hour.
Slice the cake into sushi-style pieces and serve, optionally garnished with extra strawberries or whipped cream.

Servings and Timing

Servings: 10
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Storage/Reheating

Store any leftover dessert roll in an airtight container in the refrigerator for up to 3 days. For the best texture, serve chilled. You can also prepare the roll a day in advance, filling it with the cheesecake mixture and strawberries just before serving.

FAQs

Can I make this dessert roll ahead of time?

Yes, you can prepare the cake roll the day before. Fill it with the cheesecake mixture and strawberries just before serving for the freshest taste.

Can I freeze this dessert roll?

Yes, you can freeze the cake (without the filling) for up to a month. Thaw it in the refrigerator before adding the cheesecake filling and strawberries.

Can I use store-bought whipped cream?

Yes, store-bought whipped cream works well for the filling, though homemade whipped cream may give a fresher, fluffier texture.

Can I use other fruits instead of strawberries?

Absolutely! You can substitute raspberries, blueberries, or even peaches depending on your preference.

Is it necessary to roll the cake while it’s still warm?

Yes, rolling the cake while it’s warm prevents cracking and helps it maintain its shape as it cools.

Can I use a different pan size?

If you don’t have a 15x10-inch jelly roll pan, you can use a standard baking sheet, but the cake may be thinner. Adjust the baking time accordingly.

Can I add chocolate to the filling?

Yes, for a chocolatey twist, you can mix in some melted chocolate or chocolate chips with the cheesecake filling.

How do I ensure the cake doesn’t stick to the towel when rolling it?

Make sure to dust the towel generously with powdered sugar before rolling the cake. This prevents the cake from sticking.

What’s the best way to serve this dessert?

Slice the rolled cake into small pieces like sushi and serve it chilled for the best flavor and presentation.

Can I use a different type of flour?

It’s best to use all-purpose flour for this recipe, but you could experiment with a gluten-free all-purpose flour blend if needed.

Conclusion

This Strawberry Shortcake Cheesecake Dessert Roll is an irresistibly fun and delicious treat. With its light sponge cake, creamy cheesecake filling, and fresh strawberries, it’s a delightful spin on the classic strawberry shortcake. Whether you're preparing it for a special occasion or just because, this dessert is sure to be a hit with everyone!

Strawberry Shortcake Cheesecake Dessert Roll

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Author: Emmily
Total Time: 35 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

This Strawberry Shortcake Cheesecake Dessert Roll is a unique twist on the traditional strawberry shortcake, featuring a light and fluffy sponge cake filled with creamy cheesecake and fresh strawberries. This fun sushi-style roll is the perfect dessert for any occasion and will surely wow your guests with its delightful presentation and taste.

Instructions

Instructions:

Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs and sugar until thick and pale. Add vanilla extract and milk, mixing until combined.
Gradually fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes until golden and a toothpick comes out clean.
While baking, dust a clean kitchen towel with powdered sugar. Once the cake is done, immediately invert it onto the towel, peeling off the parchment paper. Carefully roll the cake up in the towel, then let it cool completely.
Beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in whipped cream.
Once cooled, unroll the cake gently. Spread the cheesecake mixture over the cake, leaving a small border. Arrange the strawberries on top.
Roll the cake back up without the towel and wrap it in plastic wrap. Refrigerate for at least an hour.
Slice the cake into sushi-style pieces and serve. Optionally, garnish with more strawberries or whipped cream.

Notes

For a fresher texture, use homemade whipped cream in the filling.
You can substitute strawberries with other fruits like raspberries or blueberries.
The dessert can be prepared a day ahead, filling it with cheesecake and strawberries just before serving.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American