These Strawberry Shortcake Cheesecake Rolls combine the light, fluffy texture of a classic cake roll with the rich, tangy indulgence of a cheesecake filling. By using a strawberry cake mix as a shortcut, you can focus on perfecting the creamy center and the elegant swirl that makes this dessert a visual standout.
Ingredients
For the Strawberry Cake:
- 1 box strawberry cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1/2 cup water
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
- 1 cup fresh strawberries, finely diced
Instructions
1
Prepare and bake the cake
12-15 minutes at 350°F
Whisk together the cake mix, eggs, oil, and water until smooth. Pour the batter into a greased and parchment-lined 10×15-inch jelly roll pan. Bake until the top springs back when lightly touched.
2
The hot roll
Immediate action required
While the cake is hot, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the warm cake and towel together tightly. Let it cool completely in this position to set the “memory” of the roll and prevent cracking.
3
Mix the cheesecake filling
Keep it light and airy
Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped heavy cream until fully incorporated.
4
Fill and final roll
Chill before serving
Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the surface, leaving a small border at the edges. Sprinkle the diced strawberries over the cream. Re-roll the cake (without the towel), wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
Serving Suggestion
Before serving, dust the top with additional powdered sugar or top with dollops of whipped cream and fresh strawberry halves. Slice into 1-inch thick rounds to reveal the beautiful pink and white spiral.
