Recipe Details

• Author: deesviral
• Prep Time: 35 minutes
• Cook Time: 12 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 47 minutes
• Yield: 8–10 servings
• Category: Dessert / Cake Roll
• Cuisine: American
• Keywords: strawberry cheesecake roll, shortcake dessert, cake roll recipe, deesviral

Ingredients

For the Cake Roll

• 3 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar, for dusting

For the Cheesecake Filling

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

For the Strawberry Filling

• 1 cup fresh strawberries, diced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water

For Topping

• 1/2 cup crushed shortbread or graham crackers
• Additional fresh strawberries, sliced
• Whipped cream (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. Beat eggs until thick and pale, about 3–5 minutes. Gradually add sugar and vanilla, beating until combined.
3. In a separate bowl, whisk flour, baking powder, and salt. Gently fold into the egg mixture.
4. Spread batter evenly in the prepared pan and bake for 10–12 minutes until the cake springs back when touched.
5. Dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel, peel off parchment, and roll the cake up with the towel from the short end. Let cool completely.
6. For the cheesecake filling, beat cream cheese and powdered sugar until smooth.
7. In another bowl, whip heavy cream and vanilla until stiff peaks form, then gently fold into the cream cheese mixture.
8. For the strawberry filling, cook strawberries, sugar, and lemon juice in a saucepan over medium heat. Stir in cornstarch mixture and cook until thickened, about 5–7 minutes. Cool completely.
9. Carefully unroll the cooled cake. Spread cheesecake filling evenly, leaving a small border around the edges.
10. Spread cooled strawberry filling on top of the cheesecake layer.
11. Roll the cake back up without the towel and place seam-side down on a serving platter.
12. Top with crushed shortbread or graham crackers, sliced strawberries, and whipped cream if desired.
13. Refrigerate for at least 1 hour before slicing and serving.

Tips & Variations

• Use strawberry jam for a quicker filling option.
• Chill overnight for even cleaner slices.
• Add lemon zest to the cheesecake filling for extra brightness.

Why This Recipe Works

The light sponge cake stays soft and flexible for rolling, while the creamy cheesecake filling balances perfectly with the sweet strawberry layer. The shortbread topping adds the signature strawberry shortcake crunch for extra texture and flavor.