Strawberry Shortcake Cheesecake Roll Ups

These Strawberry Shortcake Cheesecake Roll Ups are what dessert dreams are made of. You’ve got light vanilla sponge cake (think Swiss roll), a whipped cheesecake-style filling that’s perfectly creamy without being heavy, and a swirl of juicy strawberries inside. Then there’s the pièce de résistance: that strawberry shortcake crumble on top. It adds the perfect texture and that nostalgic, ice cream-truck vibe.

I first made these for a baby shower, and people were OBSESSED. Like, “can I take some home?” obsessed. They’re a total showstopper, but surprisingly simple once you break it down. The key is to not rush the rolling step (I’ll walk you through it), and everything else comes together beautifully.

Why You’ll Love These Cheesecake Roll Ups

• Soft vanilla cake – Rolled while warm so it stays pliable and tender.
• Luscious cheesecake filling – Creamy, tangy, and not overly sweet.
• Fresh strawberry flavor – Real fruit compote adds juicy bursts in every bite.
• Shortcake crumb topping – A fun, crunchy finish that takes them over the top.
• Easy to slice and serve – Great for parties or make-ahead desserts.
• Halal-friendly – No gelatin, no alcohol—just fresh, wholesome ingredients.

Prep Time & Servings

• Prep Time: 35 minutes
• Cook Time: 12–15 minutes
• Chill Time: 1 hour minimum
• Total Time: 1 hour 45 minutes
• Servings: 10–12 slices

Calories per slice: ~320
Protein: 5g | Carbs: 36g | Fat: 17g

Ingredients

For the Vanilla Cake Roll:

• ¾ cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs, room temp
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp whole milk
• Powdered sugar, for dusting

For the Strawberry Compote:

• 1½ cups fresh or frozen strawberries, chopped
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch + 1 tbsp water (optional for thickening)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream (cold)

For the Shortcake Crumble Topping:

• ½ cup golden Oreos or shortbread cookies, crushed
• 1 tbsp freeze-dried strawberries, crushed
• 1 tbsp melted butter

Step-by-Step Instructions

Step 1: Make the Vanilla Cake

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease it.
2. In a small bowl, whisk flour, baking powder, and salt.
3. In a large bowl, beat eggs and sugar for 5–7 minutes until light, fluffy, and pale yellow. This step is key—you’re building the cake’s structure here.
4. Stir in vanilla and milk.
5. Gently fold in dry ingredients until just combined. Don’t overmix.
6. Pour into the prepared pan and spread evenly. Tap the pan gently to remove air bubbles.
7. Bake for 12–14 minutes, or until the cake springs back when touched and edges pull away slightly.

Step 2: Roll the Cake

1. While the cake is still hot, dust the top with powdered sugar.
2. Place a clean kitchen towel or parchment paper over the top, then flip the cake onto a flat surface.
3. Carefully peel off the bottom parchment.
4. Starting at the short end, gently roll the cake up with the towel inside. Let it cool completely rolled.

Tip: Rolling while warm prevents cracking later!

Step 3: Make the Strawberry Compote

1. In a saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat until strawberries release juices and start to break down (about 8 minutes).
3. For a thicker texture, stir in cornstarch slurry and cook 1–2 more minutes.
4. Let cool completely.

Step 4: Make the Cheesecake Filling

1. In a bowl, beat cream cheese until smooth.
2. Add powdered sugar and vanilla, and beat until fluffy.
3. In a separate bowl, whip heavy cream to stiff peaks.
4. Fold whipped cream into the cream cheese mixture until smooth and light.

Refrigerate until ready to use.

Step 5: Make the Shortcake Crumbs

1. In a bowl, mix crushed cookies, crushed freeze-dried strawberries, and melted butter.
2. Set aside for topping.

Step 6: Assemble the Roll

1. Carefully unroll the cooled cake.
2. Spread a generous layer of cheesecake filling over the entire surface.
3. Spoon and swirl strawberry compote over the filling—don’t overfill.
4. Gently re-roll the cake, using the towel to help guide. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

Step 7: Decorate and Serve

1. Unwrap the roll and place on a serving platter.
2. Spread a thin layer of remaining cheesecake filling on top (if desired), then sprinkle with shortcake crumbs.
3. Slice and serve chilled with extra berries on the side.

How to Serve

Perfect for:

• Brunch spreads or dessert tables
• Spring and summer parties
• Mother’s Day or Eid gatherings
• Baby or bridal showers
• Anytime you want a light, fruity dessert that wows

Serve chilled with a cup of tea or a glass of sparkling lemonade.

Tips for Success

1. Beat the eggs well – This gives the cake structure and keeps it soft.
2. Roll while warm – If you wait too long, the cake will crack.
3. Don’t overfill – A little filling goes a long way, or it’ll ooze out.
4. Chill before slicing – This helps it set and slice cleanly.
5. Use fresh or frozen berries – Either works, just adjust cooking time as needed.

Recipe Variations

• Raspberry or blueberry version – Swap in your favorite berries for the compote.
• Chocolate twist – Use chocolate cake and strawberry cheesecake filling.
• Gluten-free – Use a 1:1 gluten-free flour blend for the cake.
• No-bake option – Use store-bought sponge cake or crepes and layer like a roulade.
• Vegan – Use dairy-free cream cheese, plant-based whipped topping, and egg replacer.

Storage & Freezing

To Store:
Keep covered in the fridge for up to 3 days. Best served chilled.

To Freeze:
Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight before slicing.

Special Equipment

• Jelly roll pan (10×15″)
• Parchment paper
• Hand or stand mixer
• Clean kitchen towel
• Plastic wrap for chilling

Frequently Asked Questions

Can I make this ahead of time?
Yes! You can fully assemble and chill it the day before serving.

What if my cake cracks a little?
No worries—just dust with powdered sugar or top with extra crumbs to cover it.

Can I skip the compote and just use sliced strawberries?
Yes, but the compote adds that sweet, syrupy goodness that helps bind the roll.

Do I need a jelly roll pan?
It helps for the right thickness, but a rimmed baking sheet (around 10×15″) will work.

Final Thoughts

These Strawberry Shortcake Cheesecake Roll Ups are a beautiful mashup of everything we love—creamy, fruity, light-but-rich, and just sweet enough. They look fancy but are surprisingly easy to make with a little care and chill time. Whether you’re impressing guests or just treating yourself, this dessert delivers big-time flavor and serious “oooh, what is that?!” energy.

Let me know if you give it a try—I’d love to hear your twist, or see how you plate it up!

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