Strawberry Shortcake Cheesecake Rolls

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These irresistible Strawberry Shortcake Cheesecake Rolls deliver the perfect balance of creamy, tangy, and sweet flavors in every bite. Featuring a delicate sponge cake rolled with luscious cream cheese filling, fresh strawberry compote, and garnished with crumbled shortcake and fresh strawberry slices, these rolls are as visually stunning as they are delicious. Perfect for spring gatherings, Mother’s Day brunch, or special dessert occasions, these rolls offer an impressive presentation with minimal effort that will have everyone reaching for seconds.

Why You’ll Love This Recipe

• Stunning presentation: Beautiful pink and white spiral design with minimal effort
• Perfect texture combination: Soft cake, creamy filling, and fresh strawberries
• Make-ahead friendly: Components can be prepared in advance
• Crowd favorite: Appealing to both adults and children alike
• Versatile serving options: Perfect for casual gatherings or elegant dessert tables
• Customizable sweetness: Can be adjusted to your preference
• Seasonal showcase: Highlights fresh strawberries at their peak

Ingredients

For the Cake Roll

• All-purpose flour – Creates the perfect soft and rollable cake texture
• Granulated sugar – Sweetens the cake while helping create structure
• Eggs – Provides lift and richness to the sponge cake
• Vanilla extract – Enhances the cake’s flavor profile
• Baking powder – Ensures proper cake rise and texture
• Salt – Balances the sweetness and enhances flavors
• Strawberry extract or emulsion – Optional for boosting strawberry flavor
• Pink food coloring – Creates the signature pink color (gel food coloring recommended)
• Powdered sugar – For dusting the towel when rolling the cake

For the Cream Cheese Filling

• Cream cheese – Provides tangy richness and creamy texture
• Powdered sugar – Sweetens the filling without graininess
• Vanilla extract – Adds warm, aromatic notes
• Heavy whipping cream – Creates a light, fluffy texture
• Gelatin – Optional for stabilizing the filling

For the Strawberry Compote

• Fresh strawberries – The star ingredient for fresh flavor
• Granulated sugar – Enhances the natural sweetness of berries
• Lemon juice – Brightens and balances the flavors
• Cornstarch – Thickens the compote to prevent runniness

For the Garnish

• Fresh strawberry slices – Adds visual appeal and fresh flavor
• Shortcake crumbs – Provides texture contrast and classic shortcake flavor
• Powdered sugar – For optional dusting
• Strawberry sauce – For drizzling and plating

Step-by-Step Instructions

Preparing the Strawberry Cake Roll

Preheat your oven to 375°F and prepare a jelly roll pan (approximately 15×10 inches) by lining it with parchment paper and lightly greasing the paper. The parchment paper is crucial for easy removal of the delicate cake.

In a large bowl, beat 3 eggs for 5 minutes until they become thick and pale yellow. This extended beating time incorporates air into the eggs, which is essential for the cake’s light texture.

Gradually add 1 cup granulated sugar, continuing to beat until well incorporated and the mixture is fluffy. The mixture should form ribbons when the beater is lifted.

In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt until well combined.

Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the air incorporated during beating. Use a gentle folding motion rather than stirring.

Add 1 teaspoon vanilla extract, ¼ teaspoon strawberry extract (if using), and several drops of pink food coloring until you achieve your desired shade of pink. Remember that the color will lighten slightly during baking.

Pour the batter into the prepared jelly roll pan, spreading it evenly to the corners. Gentle tapping of the pan helps eliminate air bubbles.

Bake for 12-15 minutes until the cake springs back when lightly touched in the center. Do not overbake, as this will make the cake too dry to roll.

While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. This prevents the cake from sticking to the towel during rolling.

When the cake comes out of the oven, immediately run a knife around the edges to loosen it, then turn it out onto the prepared towel. Carefully peel off the parchment paper.

Starting from the short end, roll the cake along with the towel while it’s still warm. This pre-roll trains the cake to hold its shape. Allow to cool completely in the rolled position, about 1 hour.

Creating the Cream Cheese Filling

In a large mixing bowl, beat 8 ounces of softened cream cheese until smooth and creamy, about 2 minutes.

Add 1 cup powdered sugar and 1 teaspoon vanilla extract, beating until well combined and no lumps remain.

In a separate bowl, whip 1 cup heavy cream until stiff peaks form. For a more stable filling, you can bloom ½ teaspoon of gelatin in 1 tablespoon cold water, then heat until dissolved and cool slightly before adding to the whipped cream.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated but still light and fluffy. Be careful not to overmix, which can deflate the filling.

Refrigerate the filling until ready to use, at least 30 minutes, to allow it to firm up slightly for easier spreading.

Preparing the Strawberry Compote

Wash, hull, and dice 2 cups of fresh strawberries into small pieces.

In a medium saucepan, combine the diced strawberries with ¼ cup granulated sugar and 1 tablespoon lemon juice.

Cook over medium heat until the strawberries release their juices and begin to break down, about 5-7 minutes, stirring occasionally.

In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon cold water until dissolved, then stir into the simmering strawberry mixture.

Continue cooking for 1-2 minutes until the mixture thickens slightly. Remove from heat and allow to cool completely before using.

Assembling the Rolls

Once the cake has cooled completely, carefully unroll it and remove the towel. The cake may crack slightly at the edges, but this is normal and will be covered by the filling.

Spread the cream cheese filling evenly over the unrolled cake, leaving a ½-inch border around the edges to prevent overflow when rolling.

Carefully spread a layer of the cooled strawberry compote over the cream cheese filling, again leaving that ½-inch border.

Using the parchment paper as an aid, gently re-roll the cake (without the towel this time), starting from the same short end as before. Roll firmly but gently to avoid squeezing out the filling.

Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the filling to set.

Finishing and Serving

Before serving, prepare the garnishes. Slice fresh strawberries and make the shortcake crumbs by crumbling store-bought shortcake cookies or cake, or by baking a small batch of shortcake and crumbling it.

Remove the plastic wrap and transfer the cake roll to a serving platter. If desired, trim the ends to create clean edges and reveal the beautiful spiral pattern.

Spread a thin layer of additional cream cheese filling on top of the roll if desired.

Sprinkle the shortcake crumbs over the top and place fresh strawberry slices decoratively along the top of the roll.

For an extra touch, drizzle with strawberry sauce or dust lightly with powdered sugar.

For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between cuts. Slice into 1-inch pieces for serving.

These rolls pair wonderfully with:

• Additional fresh berries
• Vanilla ice cream
• Whipped cream
• Hot tea or coffee
• Champagne for celebratory occasions

For optimal enjoyment, serve chilled but not ice-cold to appreciate the full flavor profile.

Pro Tips

• For the smoothest cream cheese filling, ensure the cream cheese is properly softened before beating
• If your cake cracks when unrolling, don’t worry—the filling will hold it together
• Use gel food coloring instead of liquid for a more vibrant pink color without affecting texture
• Chill the assembled roll thoroughly before slicing for the cleanest presentation
• For extra strawberry flavor, brush the cake with a simple syrup infused with strawberry before adding fillings
• Line your serving platter with parchment strips before placing the roll for easy cleanup after garnishing
• To maximize visual impact, choose the brightest red strawberries available for garnishing
• For convenience, prepare the strawberry compote a day in advance and refrigerate
• If serving at an outdoor event, keep the rolls chilled until just before serving
• For a festive touch, substitute some of the shortcake crumbs with white chocolate shavings

Variations and Creative Ideas

Flavor Variations

White Chocolate Strawberry: Add 4 ounces of melted and cooled white chocolate to the cream cheese filling for added richness and subtle flavor.

Lemon Strawberry: Add 1 tablespoon of lemon zest to the cake batter and a teaspoon to the filling for a bright citrusy complement to the strawberries.

Chocolate Covered Strawberry: Create a chocolate cake roll instead of pink, with the same strawberry and cream cheese filling for a dramatic contrast.

Balsamic Strawberry: Add 1 tablespoon of balsamic reduction to the strawberry compote for a sophisticated flavor profile that enhances the natural sweetness.

Dietary Adaptations

Gluten-Free Version: Substitute all-purpose flour with a high-quality gluten-free baking blend designed for cakes.

Reduced Sugar Option: Use a natural sweetener like stevia or monk fruit in the filling and reduce the sugar in the cake by ¼ cup.

Dairy-Free Alternative: Use dairy-free cream cheese and coconut cream instead of heavy cream for the filling.

Vegan Adaptation: While challenging, use aquafaba instead of eggs in the cake and vegan cream cheese for the filling.

Presentation Variations

Individual Mini Rolls: Create smaller rolls by cutting the cake into sections before filling and rolling for personalized desserts.

Trifle Conversion: If the cake breaks, layer the components in glass serving dishes for an elegant strawberry shortcake trifle.

Dessert Cups: Cut the cake into cubes and layer with filling and compote in clear cups for a portable dessert option.

Holiday Theme: Add blue food coloring to some of the filling and arrange strawberry slices to create a patriotic design for Fourth of July celebrations.

Storage and Make-Ahead Advice

Refrigerator Storage: Store assembled rolls in an airtight container in the refrigerator for up to 3 days. The cake may absorb moisture from the filling over time, changing its texture slightly.

Freezer Storage:

• The fully assembled roll can be frozen for up to 1 month. Wrap tightly in plastic wrap, then foil.
• Thaw overnight in the refrigerator before garnishing and serving.
• For best results, freeze before adding the fresh strawberry garnish.

Make-Ahead Options:

• The cake can be baked and pre-rolled up to 2 days ahead, kept wrapped in the refrigerator.
• The cream cheese filling can be made up to 2 days ahead and stored in the refrigerator.
• The strawberry compote can be made up to 5 days ahead and stored in the refrigerator.
• Assemble the roll up to 24 hours before serving for optimal texture.

Serving Tips:

• Remove from refrigerator about 15-20 minutes before serving to take the chill off for best flavor.
• Add fresh garnishes just before serving for the most vibrant presentation.
• If frozen, allow adequate thawing time (at least 8 hours in the refrigerator) before serving.

Not Recommended: Leaving the assembled rolls at room temperature for more than 2 hours due to the cream cheese filling.

Kid-Friendly Involvement

This recipe offers several opportunities for children to help in the kitchen:

Measuring Ingredients: Kids can help measure dry ingredients and sugar for both the cake and filling.

Mixing Colors: Children love adding and mixing the pink food coloring to achieve the perfect shade for the cake.

Rolling the Cake: Older children can help with the initial rolling of the warm cake in the towel (with supervision).

Preparing Strawberries: Kids can help wash strawberries and remove stems for the compote.

Garnishing: Children of all ages will enjoy decorating the finished roll with strawberry slices and shortcake crumbs.

Learning Opportunity: Use this recipe to teach about chemical reactions in baking, the importance of proper cooling techniques, and flavor combinations.

Frequently Asked Questions

Why did my cake crack when rolling? This can happen if the cake is overbaked or not rolled while warm. Make sure to roll it immediately after removing from the oven while still hot and pliable. Minor cracks will be hidden by the filling.

How do I prevent my filling from oozing out? Chill the filling thoroughly before spreading, don’t overfill the cake, maintain that ½-inch border around the edges, and chill the assembled roll thoroughly before slicing.

Can I use frozen strawberries for the compote? Yes, frozen strawberries work well for the compote. No need to thaw first; simply cook them a bit longer to evaporate the excess liquid.

My cake is too sticky to roll smoothly. What went wrong? Be sure to use enough powdered sugar on the towel to prevent sticking. If the cake is very moist, it may need a bit more powdered sugar during rolling.

Can I make this recipe without food coloring? Absolutely! The pink color is purely aesthetic. Without food coloring, your cake will be a natural cream color, which is equally beautiful when rolled with the filling.