Sweet Strawberry Shortcake Cheesecake Rolls
Fluffy cake rolled with creamy cheesecake filling and fresh strawberries—these sweet rolls are a dreamy dessert fusion that’s light, fruity, and incredibly satisfying.
Ingredients
For the Sponge Cake
- 4 large eggs room temperature
- 120 g ½ cup granulated sugar
- 1 tsp pure vanilla extract
- 100 g ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp whole milk
- Powdered sugar for dusting the towel
For the Strawberry Layer
- 200 g 1½ cups fresh strawberries, finely chopped
- 1 tbsp lemon juice
- 1 tbsp sugar optional, depending on the sweetness of the berries
Instructions
Preheat & Prep
- Preheat oven to 180°C (350°F). Line a 9x13" baking sheet with parchment paper for easy cake removal.
Make the Sponge Batter
- Whisk eggs and sugar until fluffy. Add vanilla. Sift and fold in flour, baking powder, and salt. Gently mix in warm milk.
Bake the Cake
- Spread the batter evenly in the pan. Bake 10–12 minutes until golden. Dust a towel with powdered sugar for rolling.
Roll the Cake
- Flip the warm cake onto the towel, remove the parchment, and roll it up gently. Let it cool completely in the towel.
Prepare Strawberries
- Chop strawberries, mix with lemon juice and sugar, then let sit for 10–15 minutes to release juices.
- Make Cheesecake Filling
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Thin with cream if needed.
Assemble the Roll
- Unroll the cake, spread cheesecake filling, add strawberries, and gently re-roll. Don’t press too hard.
Slice & Serve
- Cut into 1-inch rolls. Garnish with whipped cream, fresh berries, or white chocolate drizzle if desired.