Strawberry Shortcake Cheesecake Roll

This strawberry shortcake cheesecake roll is a delightful blend of fluffy sponge cake, creamy cheesecake filling, and a buttery strawberry Oreo crumble that adds the perfect crunch. Fresh strawberries and whipped cream on top create a dessert that feels both indulgent and fresh. Each bite offers a beautiful balance of textures and flavors that impresses every time.

I first made this for my mom’s birthday, and it vanished within minutes. Now it’s requested at every family celebration because it’s as gorgeous as it is delicious.

Ingredients

• Eggs: large and fresh to whip the sponge light and airy
• Granulated sugar: for sweetness and helping the cake to brown perfectly
• Vanilla extract: adds a warm comforting aroma that ties everything together
• All-purpose flour: provides the classic structure for the sponge cake
• Baking powder: leavens the sponge for a soft and airy rise
• Salt: enhances the sweetness and balances flavors
• Whole milk: enriches the batter with moisture and smoothness
• Fresh strawberries: finely chopped to add bursts of fruity flavor inside the sponge
• Cream cheese: softened to blend easily creating a smooth and tangy filling
• Powdered sugar: for a silky filling without any graininess
• Heavy whipping cream: whipped to add airiness and lightness to the filling
• Golden Oreos: crushed finely give the crumble a buttery texture and appealing color
• Strawberry gelatin powder: lends the crumble a vibrant hue and real berry taste
• Melted butter: binds the crumble and adds richness
• Fresh strawberries for topping: should be ripe and firm for the best fresh flavor
• Whipped cream: optional for a fluffy elegant touch on top
• Strawberry sauce: optional as a colorful, extra berry burst

Instructions

Make the Sponge Cake:

Beat eggs and sugar at high speed for about eight minutes until pale and thick. This traps air for a light sponge with great volume.

Sift and Fold:

Sift together flour, baking powder, and salt. Gently fold into the egg mixture with a spatula to keep the batter airy. Pour in milk and fold again. Stir in chopped strawberries carefully.

Bake the Sponge:

Spread the batter evenly on a parchment lined nine by thirteen inch baking sheet. Bake at 350 degrees Fahrenheit for ten to twelve minutes until lightly golden and springs back when touched.

Roll the Warm Cake:

Immediately after baking, roll the sponge cake gently with the parchment paper into a log. Let it cool while rolled. This helps prevent cracking when you fill it later.

Prepare Cheesecake Filling:

Beat softened cream cheese with powdered sugar and vanilla until smooth and creamy. In a separate bowl whip heavy cream to stiff peaks, then fold it gently into the cream cheese mixture.

Fill and Re Roll:

Unroll the cooled cake and spread the cheesecake filling evenly across the surface. Roll the cake back up tightly without the parchment paper. Wrap in plastic and refrigerate at least two hours to firm up.

Make the Crumble:

Combine crushed golden Oreos, strawberry gelatin powder, and melted butter in a bowl. Mix until crumbly with a bright color.

Decorate the Roll:

Spread a thin layer of cheesecake filling over the chilled roll. Press the crumble onto the surface. Top with sliced fresh strawberries, whipped cream, and drizzle strawberry sauce if desired before slicing and serving.

One of my favorite parts is the vibrant strawberry crumble. It reminds me of the ice cream bars I loved as a kid and brings a nostalgic crunch with every bite. It adds a playful texture that’s hard to resist.

Storage Tips

Wrap leftovers tightly in plastic or store in an airtight container in the refrigerator. This cheesecake roll keeps well for up to three days and actually tastes better as the flavors meld together chilled.

Ingredient Substitutions

If golden Oreos are hard to find use any light vanilla sandwich cookie. For a different fruit twist swap in blueberries, raspberries, or diced peaches depending on what’s in season or your preference.

Serving Suggestions

Slice the roll with a sharp knife warmed briefly under hot water for smooth cuts. Serve chilled with extra whipped cream and a sprig of mint for a lovely presentation. This roll really shines as a centerpiece on dessert tables for parties or holidays.

Chill before slicing for the best results and serve chilled with extra strawberries. It’s a showstopping dessert that’s easier to make than it looks.

Common Questions About Recipes

→ How do I prevent cracks when rolling the cake?

Roll the sponge cake while it is still warm, using parchment paper and a damp towel to keep it flexible and avoid cracking.

→ Can I prepare the roll ahead of time?

Yes, refrigerate the assembled roll for at least two hours or overnight to let it firm up and improve the flavors.

→ What can I use instead of strawberries?

Blueberries, raspberries, or diced peaches work well as alternatives for a fresh fruity flavor variation.

→ How should leftovers be stored?

Wrap securely in plastic wrap and keep refrigerated. It will stay fresh for up to three days with flavors deepening as it chills.

→ How do I get clean slices from the roll?

Chill the roll thoroughly and slice using a sharp knife warmed under hot water and wiped dry between cuts for neat, smooth pieces.