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This Homemade Strawberry Shortcake Cheesecake Roll blends a light and airy sponge cake with a smooth and creamy cheesecake filling, layered with fresh strawberries and topped with buttery Golden Oreo crumbs. It’s perfect for special occasions or when you want to impress with a dessert that looks elaborate but comes together easily in about an hour.
I made this for a family gathering, and everyone kept asking for the recipe. It’s become a go-to dessert for birthdays and summer parties around here.
Ingredients
- Four large eggs: the base for a fluffy and tender sponge cake
- Granulated sugar: adds sweetness to both cake and filling use fine sugar for easier mixing
- Vanilla extract: brings warmth and depth to the flavor profile choose pure vanilla for best results
- All-purpose flour: creates structure in the cake sift it to avoid lumps
- Baking powder: helps the cake rise and stay light
- Salt: enhances all the flavors
- Powdered sugar: dusting the towel prevents the cake from sticking during rolling
- Cream cheese: the starring ingredient in the cheesecake filling use full fat and softened to get a silky texture
- Heavy whipping cream: whipped to soft peaks for a luscious, airy filling
- Chopped fresh strawberries: add natural sweetness and freshness pick firm and ripe berries
- Golden Oreos: crushed for a buttery crunchy topping crush just before serving for maximum crunch
- Additional whipped cream and sliced strawberries for garnish: adds a fresh finishing touch
Step-by-Step Instructions
- Sponge Cake Prep:
- Beat four large eggs on high speed for 5 to 6 minutes until thick and pale. Gradually add granulated sugar and vanilla extract while continuing to beat, creating a light and stable batter.
- Fold in Dry Ingredients:
- Whisk together flour, baking powder, and salt separately. Carefully fold these dry ingredients into the egg mixture, making sure not to deflate the batter, which keeps the cake airy.
- Bake the Cake:
- Pour the batter evenly into a jelly roll pan lined with parchment paper and lightly sprayed. Bake at 350 degrees Fahrenheit for 10 to 12 minutes until the cake is springy to the touch and edges are just pulling away from the pan.
- Roll the Warm Cake:
- Turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Immediately roll the cake up gently with the towel inside to shape and prevent cracking. Allow it to cool completely while rolled.
- Make the Cheesecake Filling:
- Beat softened cream cheese with sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until soft peaks form, then fold it carefully into the cream cheese mixture for a light and creamy texture.
- Assemble the Roll:
- Unroll the cooled cake and spread the cheesecake filling evenly over the surface. Sprinkle the chopped fresh strawberries tossed in sugar on top of the filling. Roll the cake back up without the towel, sealing in the filling and berries.
- Chill and Garnish:
- Wrap the roll tightly in plastic wrap and chill in the refrigerator for at least an hour to set the filling and make slicing easier. Before serving, garnish with extra whipped cream, crushed Golden Oreos, and fresh sliced strawberries for a beautiful presentation.
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My favorite part of this recipe is the cheesecake filling. It is always silky, and when paired with the tart fresh strawberries, it reminds me of summer picnics from childhood. My family’s faces light up every time we have this on the dessert table.
Storage Tips
Keep the roll tightly covered in plastic wrap in the refrigerator to maintain freshness for up to three days. For longer storage, freeze wrapped in foil and plastic wrap thaw slowly in the fridge to retain texture. Slicing while slightly chilled makes cleaner cuts.
Ingredient Substitutions
- Use gluten-free flour blend one-to-one for a gluten-free version without sacrificing the delicate sponge texture
- Swap Golden Oreos for crushed graham crackers or biscotti crumbs for a different crunch and flavor
- Replace granulated sugar with coconut sugar for a deeper caramel note and slightly lower glycemic index
Serving Suggestions
- Serve slices chilled with a drizzle of strawberry sauce or a dusting of powdered sugar for extra sweetness
- Pair this dessert with a cup of freshly brewed coffee or a light, fruity white wine for a lovely afternoon treat
- Add a scoop of vanilla ice cream alongside for an indulgent version that pleases any sweet tooth
Cultural and Historical Context
Strawberry shortcake is a classic dessert with roots in early American cuisine, known for its simplicity and celebration of fresh seasonal fruit. Combining it with cheesecake—a dessert with Italian origins—creates a modern fusion that honors tradition while adding richness and creaminess. This roll adapts the timeless flavor pairing into an elegant yet approachable presentation.
Recipe FAQs
- → How do I prevent the sponge cake from cracking when rolling?
Roll the sponge cake while it is still warm and dusted lightly with powdered sugar on a clean towel. This helps to keep it flexible and avoid cracks.
- → What is the best way to make the cheesecake filling smooth?
Beat softened cream cheese with sugar and vanilla until creamy, then gently fold in whipped cream to keep the filling light and smooth.
- → Can I prepare this dessert in advance?
Yes, chilling the rolled dessert for at least an hour or ideally overnight enhances the flavors and makes slicing easier.
- → Are there suitable substitutions for all-purpose flour?
For a gluten-free version, a 1:1 gluten-free flour substitute can be used without impacting the sponge texture much.
- → What does the Golden Oreo topping add to the dessert?
Crushed Golden Oreos add a buttery crunch and a touch of vanilla flavor that complements the creamy and fruity layers perfectly.