Homemade Strawberry Shortcake Cheesecake

This homemade strawberry shortcake cheesecake roll is the ultimate dessert if you love a blend of light sponge cake creamy cheesecake filling and bursts of fresh strawberries. It is eye catching at any party and tastes as good as it looks. This is the first cake roll I ever tried to make and surprisingly it was easier than I expected. Every slice feels like summer in a bite with its sweet fruity layers and creamy swirls.

I remember the first time I served this after a family cookout. The whole roll disappeared in minutes and not a crumb was left behind. Now my friends always request it for potlucks.

Ingredients

• Eggs: help create structure and fluffiness use farm fresh if possible
• Granulated sugar: sweetens the cake and helps it stay moist fine baking sugar blends well
• Vanilla extract: brings a lovely aroma and warmth go for pure vanilla for depth
• All purpose flour: provides the right balance for a light yet sturdy cake use a fresh bag for best rise
• Baking powder: gives lift and softness check the date to ensure it is active
• Salt: balances sweetness and enhances flavor use sea salt for a hint of sophistication
• Whole milk: keeps the sponge tender whole is best for richness
• Finely chopped strawberries: infuse juicy bursts of real fruit choose firm ripe berries for color and taste
• Cream cheese: forms the tangy cheesecake core full fat makes the creamiest texture
• Powdered sugar: dissolves smoothly into the filling sift before using to avoid lumps
• Heavy whipping cream: turns light and fluffy when beaten cold cream whips up higher
• Golden Oreos crushed: for a vanilla cookie crumble adds a nostalgic shortcake note
• Strawberry gelatin powder: tints and flavors the classic crumbly topping look for vibrant color
• Melted butter: holds the crumble together salted or unsalted both work
• Fresh strawberries sliced: add freshness and visual pop
• Whipped cream: makes a pillowy finish use homemade or your favorite store brand
• Strawberry sauce: for drizzling brings a bright tart bite you can use homemade or store bought

Step-by-Step Instructions

Make the Sponge Cake:

Preheat your oven to 350 F and line a 9 by 13 inch baking sheet with parchment. Beat eggs and sugar using a stand mixer or hand mixer until they are thick pale and fluffy about five minutes. Gently mix in vanilla. Sift flour baking powder and salt directly into the bowl and fold with a spatula until almost combined. Stream in milk and softly fold in the chopped strawberries until no streaks remain. Spread the batter into an even layer all the way to the corners. Bake for ten to twelve minutes watching for a light golden top and springy touch.

Shape the Sponge Roll:

As soon as the cake comes out hot carefully lift it up using the parchment and roll it up from the short side keeping the parchment attached to prevent sticking. Let it cool curled up on a rack while you make the filling.

Whip the Cheesecake Filling:

Beat the cream cheese powdered sugar and vanilla in a bowl until completely smooth with no lumps. In a second chilled bowl whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture for an airy but stable filling.

Fill and Roll:

Unroll your cooled sponge cake gently to avoid cracking. Spread a thick even layer of cheesecake filling over the entire surface stopping just shy of the edges. Roll up the cake tightly without squeezing out filling. Wrap the roll in plastic and chill for at least two hours or overnight for best slices.

Make the Strawberry Shortcake Crumble:

In a bowl mix together the crushed golden Oreos strawberry gelatin powder and melted butter using your fingers until the texture is like damp sand.

Assemble and Top:

Carefully spread a bit more cheesecake filling over the outside of your roll so the crumb will stick. Sprinkle the shortcake crumble all over and press it in lightly. Garnish with whipped cream fresh strawberry slices and a drizzle of strawberry sauce. Slice with a sharp serrated knife for clean pretty pieces.

Save

I have always loved the golden Oreo crumb for its childhood ice cream truck vibes. One of my best memories is making this roll with my niece who insisted on picking out every sprinkle of strawberry by hand.

Storage Tips

Wrap leftovers tightly in plastic wrap and keep the roll in the refrigerator. It stays moist and delicious for up to three days. If you need to store it longer a quick freeze works but it is best enjoyed fresh for the most delicate texture.

Ingredient Substitutions

You can swap out cream cheese for mascarpone if you want a milder taste. If you cannot find golden Oreos any vanilla sandwich cookie works well. For a less sweet filling cut back a bit on powdered sugar and add a touch more vanilla.

Serving Suggestions

Slice the roll just before serving for the prettiest presentation. Add a few extra strawberries or some chopped nuts for crunch if you like. This dessert pairs beautifully with iced tea sparkling lemonade or strong black coffee.

Save

The History of Shortcake Rolls

Shortcake has roots in traditional British baking but the American strawberry shortcake is a true summer classic. Combining it with a fluffy cake roll and cheesecake gives you the best of all worlds creamy fruity and light at once.

Recipe FAQs

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

Roll the warm cake gently with parchment paper right after baking to prevent cracks and let it cool in the rolled shape.

→ Can I use frozen strawberries?

Fresh strawberries work best for texture, but if using frozen, thaw and drain them well to avoid excess moisture.

→ How far in advance can I prepare it?

This dessert can be made up to a day ahead. Keep it refrigerated and add the toppings just before serving.

→ Is there a substitute for golden Oreos in the crumble?

Plain vanilla sandwich cookies or shortbread cookies can be used in place of golden Oreos for the crumble.

→ How should leftovers be stored?

Wrap slices in plastic wrap or store in an airtight container in the fridge for up to three days.

→ Can this dessert be frozen?

Yes, freeze the un-topped roll wrapped well, thaw in the fridge, and add toppings before serving.