The Ultimate Sweet Strawberry Shortcake Cheesecake Rolls Recipe

Sweet strawberry shortcake cheesecake rolls dance between classic dessert memories and modern culinary creativity.

Layers of creamy goodness merge with nostalgic flavor profiles.

Pastry chefs have reimagined traditional treats into something extraordinary.

Soft, pillowy textures contrast delightfully with rich cheesecake elements.

Delicate strawberries peek through each delectable spiral, promising intense fruity notes.

Seasonal ingredients shine in this playful recipe that connects comfort and innovation.

We can’t wait for you to experience this delicious twist on beloved dessert traditions.

Ingredients Needed for Strawberry Cheesecake Rolls

• Eggs: Key ingredient that provides structure and helps the cake rise.
• Granulated Sugar: Adds sweetness and helps create a light, fluffy texture.
• All-Purpose Flour: Creates the base structure of the cake roll.
• Baking Powder: Helps the cake rise and become light and airy.
• Salt: Enhances the overall flavor of the cake.
• Milk: Adds moisture and helps blend the ingredients smoothly.
• Melted Butter: Provides richness and helps create a tender cake texture.

• Cream Cheese: Creates a rich and creamy base for the filling.
• Powdered Sugar: Adds sweetness and helps create a smooth filling.
• Vanilla Extract: Provides a classic, warm flavor to the filling.
• Heavy Cream: Adds lightness and volume to the cream cheese mixture.

• Fresh Strawberries, Shortbread Cookies: Add texture, freshness, and a delightful crunch to the rolled cake.

How to Prepare Strawberry Cheesecake Rolls

Step 1: Prepare Baking Surface

Preheat the oven to 350F.

Line a jelly roll pan with parchment paper, ensuring complete coverage and smooth edges.

Step 2: Create Cake Base

Whisk eggs and granulated sugar in a mixing bowl until the mixture becomes light and fluffy, creating a smooth and airy texture.

Step 3: Mix Cake Batter

• Flour
• Baking powder
• Salt
• Milk
• Melted butter

Mix thoroughly until the batter reaches a silky, uniform consistency with no lumps.

Step 4: Spread and Bake

Pour the batter into the prepared pan, using a spatula to spread evenly across the surface.

Bake for 10-12 minutes until the cake turns a delicate golden color.

Step 5: Initial Cake Rolling

Carefully transfer the hot cake onto a clean kitchen towel.

Gently roll the cake with the towel, allowing it to cool completely while maintaining its rolled shape.

Step 6: Prepare Creamy Filling

Beat cream cheese, powdered sugar, and vanilla extract until the mixture becomes smooth and well-integrated.

Step 7: Whip Cream

In a separate bowl, whip heavy cream until it forms stiff, billowy peaks.

Gently fold the whipped cream into the cream cheese mixture, creating a light and airy filling.

Step 8: Assemble Cake Rolls

Carefully unroll the cooled cake.

Spread the cream cheese filling evenly across the surface.

• Fresh strawberries
• Crushed shortbread cookies

Step 9: Final Rolling and Chilling

Roll the cake back up, encasing the filling and toppings.

Wrap securely and refrigerate for at least one hour to set and enhance flavors.

Step 10: Serve and Enjoy

Slice the chilled cake roll and serve chilled for a delightful dessert experience.

Kitchen Wisdom for Strawberry Cheesecake Rolls

• Pick ripe, bright red strawberries for the most vibrant flavor and natural sweetness in your rolls.
• Use a clean kitchen towel dusted with powdered sugar to help roll the cake without sticking and prevent cracking.
• Ensure cream cheese is at room temperature for smooth, lump-free filling that spreads easily.
• Pat strawberries dry before adding to prevent excess moisture from making the cake soggy during chilling.
• Wipe the knife with a warm, damp cloth between cuts for clean, precise slices that showcase the beautiful filling.

Fun Flavor Variations for Strawberry Cheesecake Rolls

• Gluten-Free Strawberry Shortcake Rolls: Replace wheat flour with almond or gluten-free blend for those with wheat sensitivities.
• Vegan Cheesecake Rolls: Swap eggs with flax eggs, use dairy-free cream cheese and coconut whipped cream for a plant-based version.
• Low-Sugar Berry Rolls: Substitute granulated sugar with monk fruit sweetener and use fresh berries instead of powdered sugar filling for a lighter dessert.
• Chocolate-Raspberry Alternative: Replace strawberries with fresh raspberries and add cocoa powder to the cake batter for a rich chocolate-berry combination.

Serving Ideas for Strawberry Cheesecake Rolls

• Berry Bliss Plating: Dust the sliced rolls with powdered sugar and garnish with fresh strawberry halves for an elegant, Instagram-worthy presentation.
• Sweet Crunch Topping: Sprinkle additional crushed shortbread cookies or toasted almond slivers over the rolls to add delightful texture and enhance the visual appeal.
• Dessert Companion: Serve alongside a small scoop of vanilla bean ice cream or a dollop of whipped cream to complement the creamy strawberry filling and provide a refreshing contrast.
• Summer Brunch Star: Pair with a light strawberry mimosa or fresh mint tea to elevate the dessert experience and create a delightful mid-morning treat for friends and family.

Storing Strawberry Cheesecake Rolls for Later

• Store the cheesecake rolls in an airtight container for up to 3-4 days. Wrap tightly with plastic wrap to prevent drying out and preserve freshness.
• Wrap individual rolls or the entire roll in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month without losing quality or taste.
• Transfer frozen cheesecake rolls to the refrigerator overnight. Allow slow thawing to maintain texture and prevent moisture condensation.
• Remove from refrigerator 10-15 minutes before serving to soften slightly. Slice with a sharp knife and enjoy cold for the best flavor and consistency.

FAQs

• How do I prevent the cake from cracking when rolling?

Quickly roll the warm cake in a clean towel right after baking. This helps the cake stay flexible and prevents cracking by setting its shape while still warm.

• Can I make this dessert ahead of time?

Yes, you can prepare the rolls up to 2 days in advance. Keep them wrapped tightly in plastic wrap in the refrigerator until ready to serve.

• What if I don't have shortbread cookies?

Graham crackers or vanilla wafers make excellent substitutes for shortbread cookies in this recipe. They’ll provide a similar crumbly texture and sweet flavor.

• How ripe should the strawberries be?

Choose fresh, bright red strawberries that are firm but not hard. Avoid overripe or mushy strawberries as they can make the filling too wet and impact the roll’s texture.

Sweet Strawberry Cheesecake Rolls Enjoy the Magic

• Tackle Easy Complexity: Perfect for bakers of all skill levels, this recipe offers simple steps that anyone can follow without feeling overwhelmed.
• Customize Sweet Possibilities: Swap strawberries with other fruits like blueberries or raspberries to create your unique twist on this delightful dessert roll.
• Create Crowd-Pleasing Treat: Impressive enough for special gatherings yet simple to prepare, this cheesecake roll will definitely become a favorite among friends and family.
• Prep Ahead Convenience: Make this dessert in advance and store in the refrigerator, allowing you to have a delicious treat ready whenever sweet cravings strike.

Sweet Strawberry Shortcake Cheesecake Rolls Recipe

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4.6 from 10 reviews

• Total Time: 37 minutes
• Yield: 8 1x

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Description

Indulgent sweet strawberry shortcake cheesecake rolls blend classic dessert magic with creamy cheesecake innovation. Delicate pastry embraces luscious strawberry filling, creating a luxurious treat that promises pure culinary delight.

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Ingredients

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Main Ingredients:

• 3 large eggs
• 1 cup fresh strawberries, chopped
• 8 ounces (226 grams) cream cheese, softened
• 1/2 cup all-purpose flour

Dairy and Sweet Ingredients:

• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1/2 cup crushed shortbread cookies
• 2 tablespoons unsalted butter, melted

Seasoning and Flavoring Ingredients:

• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

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Instructions

1. Prepare the oven to 350F (175C) and line a jelly roll pan with parchment paper, ensuring complete coverage.
2. Whisk eggs and granulated sugar vigorously until the mixture becomes light and airy with a fluffy texture.
3. Incorporate flour, baking powder, salt, milk, and melted butter into the egg mixture, stirring until a smooth, consistent batter forms.
4. Carefully distribute the batter across the prepared pan, using a spatula to create an even layer.
5. Bake for 10-12 minutes, watching for a delicate golden hue that indicates perfect doneness.
6. Immediately transfer the hot cake onto a clean towel, gently rolling it up to cool and create the initial cake shape.
7. Create the filling by blending cream cheese, powdered sugar, and vanilla extract until achieving a silky, uniform consistency.
8. Separately whip heavy cream until stiff peaks form, then delicately fold into the cream cheese mixture to maintain volume.
9. Unroll the cooled cake, spreading the cream cheese filling evenly across the surface and generously scattering fresh strawberries and crushed shortbread cookies.
10. Carefully roll the cake back into its original cylindrical shape, ensuring a tight, even roll.
11. Refrigerate the rolled dessert for a minimum of 1 hour to allow flavors to meld and structure to set before slicing and serving.

Notes

• Experiment with different cookie types like graham crackers or vanilla wafers for varied texture and flavor profiles.
• Ensure cake is completely cooled before adding filling to prevent cream from melting and losing structural integrity.
• Adjust sweetness by reducing powdered sugar if using very ripe, naturally sweet strawberries.
• For gluten-free version, substitute regular flour with almond or coconut flour and use gluten-free shortbread cookies.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 345
• Sugar: 28 g
• Sodium: 190 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Carbohydrates: 27 g
• Fiber: 1.2 g
• Protein: 5 g
• Cholesterol: 90 mg