Strawberry Shortcake Cheesecake Roll

This strawberry shortcake cheesecake roll offers a stunning combination of light and fluffy sponge cake, rich and creamy cheesecake filling, and a buttery strawberry Oreo crumble on top. Fresh strawberries and whipped cream add a fresh, elegant touch. This dessert brings together diverse textures and flavors in a way that feels both indulgent and balanced. It’s ideal for special occasions or whenever you want to impress with a beautiful yet approachable treat.

The first time I made this was for my mom’s birthday and it disappeared in minutes. Now I get asked to bring it to nearly every special occasion because it’s always a hit.

Ingredients

• Eggs: fresh large eggs whip up the sponge to be fluffy and light
• Granulated sugar: helps the cake brown and sweetens without being overwhelming
• Vanilla extract: gives the cake and filling a warm comforting aroma
• All purpose flour: classic structure base for the sponge
• Baking powder: ensures a soft airy rise
• Salt: balances the sweetness and brings out flavor
• Whole milk: adds richness and moisture
• Fresh strawberries: chopped small to blend smoothly into the sponge for a subtle fruity note
• Cream cheese: must be softened for easy mixing creates creamy tangy filling
• Powdered sugar: blends smoothly into filling without graininess
• Heavy whipping cream: whipped for airy smooth texture in the filling
• Golden Oreos: crushed into fine crumbs for buttery texture in the crumble topping
• Strawberry gelatin powder: gives crumble a bright color and real berry taste
• Melted butter: binds the crumble and adds richness
• Fresh strawberries: for topping choose ripe firm ones for best flavor and appearance
• Whipped cream: optional but adds fluff and elegance on top
• Strawberry sauce: optional drizzle for extra berry burst

Instructions

Make the Sponge Cake:

Beat eggs and granulated sugar in a large mixing bowl using an electric mixer on high speed for about eight minutes until the mixture becomes pale and thick. This traps air and gives the sponge its lift, essential for a light texture.

Sift and Fold:

Sift together the flour, baking powder, and salt to remove any clumps. Gently fold them into the egg mixture with a spatula to keep the batter airy. Pour in the milk and fold again, then carefully stir in the finely chopped fresh strawberries to add a fresh fruity dimension.

Bake the Sponge:

Pour the batter evenly into a parchment lined nine by thirteen inch baking sheet. Bake in a preheated oven at 350 degrees Fahrenheit for ten to twelve minutes until the surface is lightly golden and the cake springs back when touched, indicating it is done.

Roll the Warm Cake:

Immediately after baking, roll the sponge cake gently with the parchment paper into a log shape. This cooling step while rolled prevents cracks later and helps the cake hold its shape for filling.

Prepare Cheesecake Filling:

Beat softened cream cheese with powdered sugar and vanilla extract until very smooth. In a separate bowl, whip the heavy whipping cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture to create a light and creamy filling.

Fill and Re Roll:

Unroll the cooled cake and spread the cheesecake filling evenly over the surface. Roll the cake back up tightly without the parchment paper to form a neat log. Wrap in plastic wrap and refrigerate for at least two hours to firm up.

Make the Crumble:

In a bowl, combine crushed golden Oreos, strawberry gelatin powder, and melted butter. Mix well until the texture is crumbly and the color is vibrant from the gelatin powder.

Decorate the Roll:

Spread a thin layer of cheesecake filling over the outside of the chilled roll. Press the crumble mixture gently to cover the roll completely. Top with sliced fresh strawberries, dollops of whipped cream, and drizzle with strawberry sauce just before serving for an elegant finish.

One of my favorite parts of this dessert is the vibrant strawberry crumble. It reminds me of the ice cream bars I loved as a kid and brings a nostalgic crunch to every bite.

Storage Tips

Store any leftovers tightly wrapped in plastic or kept in an airtight container in the refrigerator. It stays fresh and even deepens in flavor over three days. For best results, slice only what you plan to eat at once to keep the roll moist.

Ingredient Substitutions

If golden Oreos are not available, use any light vanilla sandwich cookie to keep the buttery texture and sweetness in the crumble. For a fruit variation, blueberries, raspberries, or diced peaches can be swapped to suit seasonal availability and preference.

Serving Suggestions

Use a sharp knife warmed under hot water and dried before slicing to get clean, pretty pieces. Serve chilled with extra whipped cream and a fresh mint sprig to elevate the presentation. This roll makes a headturning centerpiece on dessert tables and is perfect for celebrations.

This strawberry shortcake cheesecake roll is an impressive yet approachable dessert perfect for celebrations. Prepare it a day ahead to simplify serving and enjoy cleaner slices.

FAQs About This Recipe

→ How do I prevent cracks when rolling the cake?

Roll the sponge cake while it is still warm using the parchment paper and a damp towel to help keep it flexible and prevent cracks.

→ Can I prepare the roll ahead of time?

Yes, chilling the assembled roll for at least 2 hours or overnight helps the filling set and makes slicing easier.

→ What are some fruit substitutions for strawberries?

Blueberries, raspberries, or diced peaches can be used as alternative fruits to vary the flavor and color.

→ How should leftovers be stored?

Wrap the roll tightly in plastic wrap and refrigerate; it stays fresh up to 3 days with flavor improving after chilling.

→ What is the best way to slice the roll cleanly?

Chill the roll thoroughly, then use a sharp knife warmed in hot water and dried between cuts for neat slices.