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You get a fluffy sponge, creamy cheesecake swirl, and buttery strawberry crunch stacked up in every bite of this Strawberry Shortcake Cheesecake roll. You'll love how each slice punches up the fruit and cream vibes, making it just right for big moments or anytime you want to show off a dessert that wows.
I first whipped this up as a little Mother’s Day treat for my family. These days, it’s a spring must-have for birthdays and those late-morning feasts.
Dreamy Ingredients
- Eggs (large): make the base super airy Go with room temp eggs for max fluff
- White sugar: sweetens things up and helps the cake hold together
- Pure vanilla: adds a sweet background Always grab the real stuff when you can
- All-purpose flour: gives your cake shape Sifting makes sure it’s extra soft and light
- Baking powder: gets you a nicely risen sponge
- Salt: wakes up all the flavors
- Whole milk: keeps the cake moist and add richness
- Chopped strawberries (small pieces): toss these in for bites of fresh fruit Go for deeply red and just-ripe berries
- Cream cheese: gives that creamy inside Let it warm up so it blends smooth
- Powdered sugar: makes the cheesecake sweet and light Sift for a lump-free mix
- Heavy cream (cold): whipped in for fluffy cheesecake filling Really cold cream whips up best
- Golden Oreo cookies: these become a sweet, crunchy topping Go with fresh cookies for the best flavor
- Strawberry gelatin powder: adds old-school pink color and berry boost Any gelatin powder you’ve got is fine
- Butter (melted): pulls the crumble together and adds flavor
- Fresh berries (whole): for topping Pick bright, perfect ones for the look
- Whipped cream: a finishing cloud If you can, make it fresh
- Strawberry sauce (drizzle): lets you go all out at the end
Easy Steps
- Finish and Dress Up:
- Peel off the plastic from your chilled roll Smear leftover cheesecake filling all over the outside Press on the strawberry cookie crumble all over Add swirls of whipped cream, strawberry slices, and a strawberry sauce drizzle Slice with a bread knife and dig in
- Shortcake Crumble Magic:
- Crush up Oreos into chunks Mix in strawberry gelatin for a fun color Stream in butter so it looks like wet sand
- Build the Roll:
- Unroll the cooled sponge Peel away parchment Spread out cheesecake filling, leaving a gap at the edges so it doesn’t spill Roll it up again, nice and snug, then wrap it up and chill for a couple hours—makes slicing easy
- Whip up Cheesecake Filling:
- Beat together cream cheese, some powdered sugar, and vanilla till super smooth In another bowl, beat the cream until super stiff Gently fold the cream into your cheesy mix
- Bake and Shape:
- Spread the batter on your lined tray Slide it into the oven for about 10–12 minutes Just bake until it’s springy and not sticky to touch When it’s hot, roll it up with the parchment still in, using a damp tea towel for help Cool it down rolled up so it keeps its shape
- Add Strawberries and Milk:
- Pour milk in slowly, folding as you go Toss in strawberries, give one more quick gentle mix for even fruity bites
- Fold in Dry Stuff:
- Sift flour, baking powder, and salt together Sprinkle it on your egg mix and fold barely enough to keep it fluffy
- Sponge Cake First:
- Get your oven hot at 175°C Lay down parchment on a 9 x 13 pan Whip eggs and sugar really well till they’re pale and super fluffy, nearly triple the size Splash in the vanilla
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The best bit has to be that chunky strawberry cookie crunch on top It takes me right back to chasing down those ice cream truck bars as a kid There’s always a mini tug-of-war at my house over who scores the end pieces loaded with extra topping
How to store it
Just wrap leftovers tight and pop them in the fridge for up to three days Only cut what you need so the rest keeps fresh. Wait to add the crumble until right before serving for max crunch Want to freeze? Do it before you top it with fresh fruit or cream When thawed out, dress it up and it’s like new
Try these swaps
No strawberries? Grab raspberries, blueberries, or even peaches for a summery vibe If you’re out of Golden Oreos, use classic ones and just add a bit more strawberry powder for color Craving a milder filling? Try mascarpone instead of cream cheese
How to serve it
It looks gorgeous at brunches, showers, or Mother’s Day festivities Always reach for a serrated knife and give it a wipe between slices so you see the layers For extra style, add more fruit and a mint sprig Want easy serving for a crowd? Cut into thick finger sandwiches and line up on a tray with a side of whipped cream
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Backstory and vibes
Strawberry shortcake is an American summer classic Japanese bakeries made rolled sponge cakes super popular Here, it’s both in one bite Creamy cheesecake inside adds richness and tang while the strawberry flavor keeps things sunny and fun
Common Recipe Questions
- → How can I stop the cake from splitting when rolling it up?
Roll it up gently while it’s still a bit warm. Use parchment and a damp towel so it stays soft and flexible.
- → Is it okay to swap out the strawberries for something else?
Go for it! You can toss in blueberries, raspberries, or even sliced peaches if you want to mix things up.
- → What’s the chill time before it’s ready to eat?
Pop the rolled cake in the fridge for a couple of hours at least. That sets the filling and lets you cut neat slices.
- → Got a trick for making that cheesecake filling extra airy?
Beat your heavy cream until stiff peaks form, then fold it into the cheesy part—don’t smash it, just gently mix so it stays light.
- → Can I get this all set up the day before?
For sure! Put it together ahead and keep it cold. I’d wait as long as you can before adding your toppings so they’re fresh.
- → Is this option okay for vegetarians?
Yep, it’s veggie-friendly—no gelatin or weird animal stuff, just dairy like cream and cheese.