Strawberry Shortcake Cheesecake Roll

This Strawberry Shortcake Cheesecake Roll brings together classic flavors in one eye-catching dessert. Fluffy vanilla sponge cake wraps up a creamy cheesecake filling, all rolled in a homemade strawberry shortcake crumble. The entire cake chills to sliceable perfection and is topped off with fresh strawberries and clouds of whipped cream. You get nostalgia from strawberry shortcake with a fun bakery-style twist your summer gatherings will love.

I made this for a family BBQ and it disappeared in minutes. I always get requests to bring it again for every birthday or summer event now.

Ingredients

• Eggs: Provide structure and help the sponge cake become light and airy. Use room temperature eggs for the best rise.
• Granulated sugar: Sweetens both the cake and holds moisture. Look for fine white sugar that dissolves easily.
• Vanilla extract: Gives depth to the flavor. Pure vanilla works best if you have it.
• All-purpose flour: Forms the base of the cake. Look for a flour with moderate protein for a tender bite.
• Baking powder: Adds lift so the cake is soft and springy. Make sure yours is fresh for maximum rise.
• Salt: Enhances all the sweet flavors and balances the dessert.
• Whole milk: Keeps the sponge cake moist and tender. Choose full-fat for richness.
• Finely chopped strawberries: Add bursts of real fruit in every slice. Go for bright red, fragrant berries.
• Cream cheese: Creates a tangy, creamy cheesecake filling. Let it soften at room temperature before mixing.
• Powdered sugar: Sweetens the filling smoothly without any grit. Sift it for extra smoothness.
• Heavy whipping cream: Makes the filling fluffy and stable. Cold cream whips the fastest.
• Golden Oreos: Add signature crunch to the strawberry crumble. Choose very fresh cookies for the best texture.
• Strawberry gelatin powder: Brings both color and summery flavor to the crumble.
• Melted butter: Binds the cookie crumbs and gives a rich mouthfeel.
• Fresh strawberries: Are for decorating and add juicy texture.
• Whipped cream: Is the classic shortcake topper
• Strawberry sauce: Boosts berry flavor and adds a glossy finish. Choose high-quality preserves or make your own.

Step-by-Step Instructions

Make the Sponge Batter:

Whip eggs and sugar until they become thick and pale which takes about 8 minutes. This makes the cake light and helps it roll without cracking. Add vanilla for flavor and sift flour baking powder and salt over your eggs so there are no lumps before gently folding in for a fluffy sponge.

Add Milk and Strawberries:

Blend in whole milk so the batter becomes smooth and easy to spread. Fold in chopped strawberries for even fruit distribution.

Bake the Cake:

Pour the batter onto a parchment-lined baking sheet and spread it out evenly so it bakes into a thin layer. Bake at 350 degrees for about 10 to 12 minutes or until the cake is springy and just set. This timing ensures the cake is flexible for rolling.

Roll and Cool:

Take the warm cake and gently roll it up with the parchment paper still attached. This prevents sticking and shapes it for easy assembly later. Let the rolled cake cool to room temperature which can take about an hour.

Make Cheesecake Filling:

Beat softened cream cheese with powdered sugar and vanilla extract until very smooth so the filling is silky. In a separate bowl whip cold heavy cream to stiff peaks to make the filling light and airy before folding it into the cream cheese mixture.

Fill the Cake:

Carefully unroll the cooled sponge then spread an even layer of cheesecake filling over the entire surface for every bite to get filling. Roll the cake back up gently without the parchment.

Chill and Set:

Wrap the filled roll tightly in plastic wrap and chill in the fridge for at least 2 hours. This makes it easy to slice and helps the flavors meld.

Make Strawberry Shortcake Crumble:

In a food processor crush Golden Oreos into crumbs then toss with dry strawberry gelatin powder for color and flavor. Drizzle in melted butter while tossing so the crumbs are evenly moistened and resemble clumps.

Decorate:

Spread the remaining cheesecake filling over the outside of the chilled cake bead by bead for a smooth finish. Press the strawberry crumble generously onto all surfaces so it sticks. Decorate with whipped cream fresh sliced strawberries and a drizzle of strawberry sauce.

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My favorite ingredient is the Golden Oreo and strawberry gelatin crumble. It adds a nostalgic touch that reminds me of the strawberry shortcake bars from the ice cream truck in summer. My kids always want to lick the last crumble bits from the pan.

Storage Tips

Refrigerate your cheesecake roll covered tightly so it does not dry out. It will keep fresh for three days in the fridge. If you want to keep cake fresh for longer freezing works well just slice and wrap tightly then thaw overnight in the fridge before serving. Keep all toppings like extra whipped cream and fresh strawberries in separate containers until ready to serve for best texture.

Ingredient Substitutions

You can swap in gluten free flour blend for the all-purpose flour if needed. Mascarpone cheese can replace the cream cheese for a milder filling. If you do not have Golden Oreos use any vanilla sandwich cookies as a crunchy base for the crumble. Try using raspberry or cherry gelatin powder for a slight twist in flavor and color.

Serving Suggestions

This roll serves beautifully as a centerpiece for birthdays showers or Fourth of July picnics. Serve with extra fresh strawberries a dollop of whipped cream or even a scoop of vanilla ice cream for an extra indulgent treat. Try slicing ahead and placing on a dessert platter for easy help yourself portions at parties.

Cultural and Historical Context

Strawberry shortcake dates back to the 19th century and is a beloved summer dessert in the United States. This recipe is inspired by classic strawberry shortcake bars from ice cream trucks and combines nostalgic flavors with bakery-style cheesecake for a fresh update on a tradition.

Frequently Asked Questions

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

Roll the cake while it's still warm with the parchment inside. This helps retain flexibility and prevents cracks.

→ Can I use other berries instead of strawberries?

Yes, blueberries, raspberries, or peaches make delicious alternatives for the filling and topping.

→ How should I store leftovers?

Wrap the roll tightly in plastic and store in the refrigerator for up to three days to maintain freshness.

→ What gives the crumble its pink color?

The crumble is made with Golden Oreos, strawberry gelatin powder, and melted butter for color and flavor.

→ Can I prepare this dessert in advance?

Yes, it's best when chilled for a few hours or overnight, making it ideal for make-ahead entertaining.