These Easy Strawberry Shortcake Cheesecake Rolls are a delightful twist on the classic strawberry shortcake. The soft, fluffy cake rolls are filled with a creamy, tangy cheesecake filling and topped with sweet, juicy strawberries. The combination of the rich cheesecake, fresh fruit, and light cake creates a dessert that’s both indulgent and refreshing. Perfect for any occasion, from family gatherings to potlucks, these rolls are sure to impress!

Why You’ll Love This Recipe

These Easy Strawberry Shortcake Cheesecake Rolls are the perfect blend of three classic desserts: strawberry shortcake, cheesecake, and cake rolls. The result is a light, delicious, and visually stunning dessert. The cream cheese filling is rich yet balanced by the sweetness of the strawberries, while the soft cake adds the perfect texture. Plus, the recipe is easy to make and can be prepared in advance, making it a great option for stress-free entertaining or a sweet treat after dinner.

Easy Strawberry Shortcake Cheesecake Rolls

Ingredients

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

For the cake rolls:

1 box (15 oz) of yellow cake mix (or homemade sponge cake batter)
3 large eggs
1/4 cup vegetable oil
1 cup water

For the cheesecake filling:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream (chilled)
1 tablespoon granulated sugar

For the strawberry topping:

1 lb fresh strawberries, hulled and sliced
1/4 cup granulated sugar

Directions

Prepare the cake rolls:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, ensuring the paper extends slightly over the sides for easy removal.
Make the cake batter: Prepare the cake mix according to the package instructions, typically combining the eggs, vegetable oil, and water with the dry cake mix. Whisk until smooth and fully combined.
Bake the cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Roll the cake: Once the cake is baked, remove it from the oven and immediately turn it out onto a clean kitchen towel or parchment paper dusted with powdered sugar. Gently peel off the parchment paper from the back of the cake, and while it’s still warm, roll the cake up with the towel or paper inside. Allow it to cool completely in this rolled-up position, about 30 minutes.

Make the cheesecake filling:

Whip the cream cheese: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
Whip the heavy cream: In a separate bowl, beat the chilled heavy cream with granulated sugar until stiff peaks form.
Combine: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

Prepare the strawberry topping:

Sweeten the strawberries: In a medium bowl, combine the sliced strawberries with the granulated sugar. Toss to coat and let sit for about 10-15 minutes to release their juices.

Assemble the rolls:

Unroll the cake: Once the cake has cooled, carefully unroll it. Be gentle to avoid cracking.
Spread the filling: Spread an even layer of the cheesecake filling on the inside of the cake, leaving a small border around the edges.
Roll the cake: Carefully re-roll the cake, this time with the filling inside. It should form a tight log shape.
Slice the rolls: Once rolled, slice the cake into 1 1/2 to 2-inch pieces.

Serve:

Top with strawberries: Place each cheesecake roll on a serving plate and top with the sweetened strawberries. Spoon some of the strawberry syrup from the bowl over the rolls for added flavor and moisture.
Enjoy: Serve immediately, or chill in the fridge for 30 minutes before serving if you prefer a colder dessert.

Servings and Timing

Servings: Makes about 10-12 rolls.
Prep time: 20 minutes (plus cooling time for the cake)
Cooking time: 10-12 minutes (for baking the cake)
Total time: 1 hour 30 minutes (including cooling time)

Variations

Chocolate Drizzle: Drizzle melted chocolate over the rolls for an extra indulgent treat.
Mixed Berries: Use a mix of berries such as raspberries, blueberries, or blackberries in place of or in addition to strawberries for a more varied topping.
Whipped Cream: Instead of the cheesecake filling, use whipped cream for a lighter, simpler option.
Lemon Twist: Add a teaspoon of lemon zest to the cheesecake filling for a tangy lemon-flavored version of these rolls.

Storage/Reheating

Storage: Store any leftover rolls in an airtight container in the refrigerator for up to 2-3 days.
Reheating: These rolls are best served chilled or at room temperature. If you want to warm them slightly, you can microwave individual rolls for 10-15 seconds, but be mindful that the texture may change slightly.

FAQs

1. Can I use homemade cake for this recipe?

Yes, you can substitute a homemade sponge cake or vanilla cake for the store-bought cake mix. Just be sure it’s a soft, light cake that will roll easily without cracking.

2. Can I make these ahead of time?

Yes, you can make the rolls ahead of time and store them in the fridge for up to a day. Just add the strawberries right before serving.

3. Can I freeze the cheesecake rolls?

You can freeze the rolled-up cake with the cheesecake filling inside, but it’s best to top them with strawberries just before serving. To freeze, wrap the rolls tightly in plastic wrap and then foil. They can be stored in the freezer for up to 1-2 months. Thaw in the refrigerator before serving.

4. Can I substitute the heavy cream?

Yes, you can use whipped topping as a substitute for the whipped cream, but fresh whipped cream gives the filling a richer, lighter texture. Alternatively, you can use a dairy-free option like coconut cream.

5. How can I make the cheesecake filling lighter?

For a lighter filling, you can reduce the amount of cream cheese and add more whipped cream to the mixture. This will give the filling a fluffier texture.

6. Can I use frozen strawberries?

Yes, you can use frozen strawberries for the topping, but be sure to thaw them and drain any excess liquid before using them to avoid sogginess.

7. How do I prevent the cake from cracking while rolling?

To prevent cracking, make sure the cake is cooled just enough to handle but still slightly warm when rolling. Rolling it with a towel while it cools helps it maintain its shape without cracking.

8. Can I make the cake rolls smaller?

Yes! You can make smaller rolls by adjusting the size of your cake slices. Just be sure to adjust the amount of filling accordingly.

9. Can I make this a no-bake dessert?

If you want to make it a no-bake dessert, you can use store-bought sponge cake or angel food cake and skip the baking process altogether. Just layer the cheesecake filling between the cake and top with fresh strawberries.

10. Can I use a different fruit for the topping?

Yes! You can use any fruit of your choice, like peaches, blueberries, or blackberries, to top these cheesecake rolls. Fresh fruit pairs beautifully with the creamy filling.

Conclusion

Easy Strawberry Shortcake Cheesecake Rolls are a perfect, visually stunning dessert that combines the best parts of strawberry shortcake and cheesecake in a fun, portable form. With the rich, creamy filling and the burst of fresh strawberry sweetness, these rolls are sure to become a new favorite in your dessert rotation. Whether for a special occasion or a casual treat, they’re guaranteed to impress.