So, Here's Why I Love Making Strawberry Shortcake Cheesecake Roll
You know those recipes you keep in your back pocket for the days when you need to impress but you've also got a pile of laundry the size of Everest? This Strawberry Shortcake Cheesecake Roll is my secret weapon. I first made it for my cousin's birthday—partly because she loves strawberries, partly because I maybe forgot to buy a cake pan and this roll doesn't need one (true story, don't tell her). Anyway, the first attempt was a bit wonky looking but everyone devoured it so fast nobody cared what it looked like. And I still laugh thinking about the time I tried to slice it before it was chilled... big mistake, but delicious mess.
Why You'll Love This—According to My Family, Anyway
I make this when I want something that looks all fancy but isn't much harder than boxed brownies. My family goes nuts for it, mostly because it's got that sweet-tangy cheesecake swirl plus the jammy strawberry bits—oh, and the cake part is seriously soft (even though I always worry I overbake it, but it hasn't happened yet). Also, this is one of those desserts that actually tastes better if you make it ahead; I've even heard rumors it gets sneakier in the fridge overnight (if you can wait that long, hats off to you). And yes, I've had my fair share of cracking rolls—but honestly, just cover it with more strawberries and nobody will notice.
What You Need (and What Substitutions are Totally Fine)
- 4 large eggs (or medium, in a pinch—I just add an extra splash of milk if they're tiny)
- ¾ cup granulated sugar (my neighbor swears by coconut sugar, but I think it's a bit odd, so regular for me)
- 1 teaspoon vanilla extract (sometimes I use almond if I'm feeling wild, but not too much)
- 1 cup all-purpose flour (my gran insisted on King Arthur, but any brand honestly does the trick)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting the towel and top (don't skip this, trust me)
- For the filling: 8 oz cream cheese (softened; I tried low fat once, it was...not great), ⅓ cup sugar, 1 teaspoon vanilla, 1 cup heavy cream (cold, or it won't whip up)
- For the strawberries: 1 ½ cups chopped fresh strawberries (frozen works, but thaw and drain them or it'll get soggy), 2 tablespoon strawberry jam (sometimes I just mash extra berries with sugar if I'm out)
How I Actually Make This (Don’t Stress the Details Too Much)
- Prep your stuff. Preheat oven to 350°F (about 180°C). Line a jelly roll pan (10x15 inches, or close enough) with parchment. If you don't have one, use a rimmed baking sheet; just make sure it's not too big or the cake will be pancake thin (been there).
- Mix the cake batter. Beat eggs and sugar until they're light and fluffy—this takes about 4-5 minutes, so either use a mixer or get a good arm workout. Add vanilla. Sift in flour, baking powder and salt. Fold gently (I get nervous at this part, but just don't overmix). Pour into pan and smooth out.
- Bake it. Bake for 10-12 minutes—watch it, because it can go from golden to cardboard in a blink. When it springs back with a gentle poke, it's done.
- Roll it up. Lay a clean kitchen towel (I use my old tea towel) and dust it generously with powdered sugar. Flip the hot cake onto the towel. Peel off parchment, then gently roll the cake up with the towel, starting at the short end. Don't worry if it cracks a little—it always looks weird at this stage.
- Cool it off. Let the roll cool completely (this is where I usually go do literally anything else, because waiting is not my strong suit).
- Make the filling. Beat cream cheese, sugar, and vanilla until smooth. Whip the cream separately until stiff, then fold into the cheese mix. Taste a spoonful for quality control. (You have to.)
- Get the strawberries ready. Mix diced strawberries with jam (or mash). Set aside. Sometimes I add a squeeze of lemon juice if the berries are super sweet.
- Put it all together! Carefully unroll the cooled cake (it might stick a bit—just be gentle). Spread on the cheesecake filling, then scatter the strawberry mix. Roll it back up (minus the towel, obviously) and transfer to a platter. Dust with more powdered sugar if you're feeling fancy.
- Chill time. Pop it in the fridge for at least 2 hours before slicing. Or, if you live dangerously, cut it sooner and embrace the gooey chaos.
Random Things I've Learned (Not All the Hard Way)
- If your cake cracks, just call it "rustic"—nobody will care after the first bite.
- One time I forgot to sift the flour—turns out you can just whisk it briskly and it's almost the same.
- Powdered sugar is messy. My kitchen always looks like a snowstorm hit, but it's worth it.
Variations I've Tried (and Some I Wouldn't Repeat)
- Blueberry instead of strawberry: pretty tasty, but not as vibrant looking.
- Chocolate sponge: a bit too rich for my taste, but if you're a chocoholic, go for it.
- Lemon zest in the filling: this was a win! Adds a bright note.
- I once tried to make it with store-bought whipped topping instead of real cream and... yeah, wouldn't do that again. The texture was off, and it tasted kinda artificial.
Do You Really Need Fancy Equipment?
A jelly roll pan is ideal, but honestly, I've used a rimmed cookie sheet before (just watched the baking time, since it's thinner). No mixer? Elbow grease works, though you might need a cuppa after whisking the eggs for ages. And any clean towel will do, as long as it's not the one you use for wiping the dog’s paws.
How to Store It (But Will You Even Need To?)
Cover leftovers with cling wrap and keep in the fridge. It'll last up to 3 days, but honestly, in my house it never lasts more than a day! If you want to make it ahead for a party, it's even better the day after you make it—just don't add the powdered sugar on top until serving because it'll melt and get weird looking.
How I Like to Serve It (Feel Free to Ignore)
I love adding a big dollop of extra whipped cream and a scatter of fresh berries on the plate. My niece always asks for sprinkles (not traditional, but who am I to say no?). Occasionally, we do a birthday candle on top for celebrations—it makes a surprisingly good birthday "cake" in a pinch.
Pro Tips (a.k.a. Learn from My Mishaps)
- Don't try to roll the cake while it's cold—it'll just break, and you'll say words you shouldn't say in front of kids. Rolling it hot is messy but works!
- I once tried to skip chilling the roll before slicing. Let's just say, cheesecake filling everywhere. Actually, I find it works better if you chill it overnight, if you can wait.
- If your jam is super runny, add a little cornstarch or mash extra berries in. Otherwise, you'll have a strawberry puddle.
FAQ (No Silly Questions Here)
- Can I make this gluten-free? Yep! I've used a 1-to-1 gluten-free flour blend before—just watch the bake time since it dries out faster.
- Can I freeze it? I mean, you can, but the texture gets kind of weird when it thaws. I prefer it fresh, or maybe a day old in the fridge.
- Do I really need to roll it up in a towel? It helps prevent sticking and keeps it from drying out, but I've used parchment in a pinch (a bit fiddlier, though).
- What's the best way to slice it? A really sharp serrated knife, wiped clean between slices. Or, honestly, just scoop it with a spatula if it falls apart—no shame.
Quick Digression: Why Do Strawberries Taste SO Much Better in Summer?
Off topic, but are strawberries just magic when they're in season? I swear, supermarket ones in January taste like sad water, but the ones I picked up at the farmers market last week were like little drops of sunshine. If you want to know more about picking good berries, Simply Recipes has a handy guide (I found it by accident and now I’m picky at the store).
If you want a visual on rolling technique, King Arthur Baking has a decent photo walk-through, though I never get mine that perfect. But hey, that's the charm, right?
Let me know if you try this (or riff on it!)—I love a good kitchen experiment, even when it gets a bit messy.
Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 ½ cups fresh strawberries, diced
- 2 tablespoons strawberry jam
Instructions
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1Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
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2In a large bowl, beat eggs and granulated sugar until thick and pale. Mix in vanilla extract.
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3Sift together flour, baking powder, and salt. Gently fold into the egg mixture until just combined. Spread batter evenly in prepared pan.
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4Bake for 12-15 minutes, or until cake springs back when touched. Immediately invert onto a clean kitchen towel dusted with powdered sugar. Roll up cake with towel and let cool completely.
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5For the filling, beat cream cheese and powdered sugar until smooth. Whip heavy cream to stiff peaks and fold into cream cheese mixture. Gently fold in diced strawberries and strawberry jam.
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6Unroll cooled cake, spread cheesecake filling evenly, then re-roll without towel. Chill for at least 1 hour before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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