Strawberry Shortcake Cheesecake Roll

This luscious strawberry shortcake cheesecake roll blends the best of soft airy sponge cake and creamy cheesecake filling with a colorful strawberry Oreo crumble for crunch Each bite is a mix of juicy fruit fluffy cake tangy filling and a playful topping—making it ideal for birthdays spring parties or impressing your family with a showstopping treat that looks fancy but rewards every step

I first made this roll for my mom’s birthday and watched it disappear within minutes Now my friends and family request it every time there is something to celebrate

Ingredients

• Eggs: fresh large eggs are essential for a fluffy high rising sponge choose farm eggs for rich color
• Granulated sugar: sweetens the cake gently and helps give it an even golden top look for a fine grind for smooth batter
• Vanilla extract: gives both cake and filling a cozy aroma use pure vanilla for best flavor
• All-purpose flour: forms the foundation of a tender even sponge sift it to keep your cake light
• Baking powder: ensures the sponge bakes up soft and airy check freshness for maximum lift
• Salt: balances sweetness and boosts other flavors use fine sea salt for even distribution
• Whole milk: moistens the sponge and makes it supple use whole for richness
• Fresh strawberries: chopped small for mixing into the batter and topping choose bright fragrant berries
• Cream cheese: soften before mixing for smooth creamy tang in the filling full-fat for stability
• Powdered sugar: dissolves easily into the filling choose a pure blend for no lumps
• Heavy whipping cream: whips to silky peaks for a lush cheesecake texture extra cold cream whips best
• Golden Oreos: crushed for a buttery crumb topping if possible select fresh cookies for crunch
• Strawberry gelatin powder: brings a bold berry color and punch of flavor look for real fruit versions if available
• Melted butter: binds the crumble and adds a rich finish choose unsalted for balance
• Fresh strawberries for topping: go with ripe and firm for bold taste and glossy finish
• Whipped cream (optional): for extra fluff and beauty freshly whipped holds best shape
• Strawberry sauce (optional): a drizzle boosts berry flavor and spring color

Instructions

Make the Sponge Cake:

In a big mixing bowl use an electric mixer to beat eggs and sugar for about eight minutes on high speed until the mixture is pale and thick This step is crucial for trapping air which helps your cake rise beautifully

Sift and Fold:

Carefully sift in the flour baking powder and salt Gently fold these with a spatula to keep the batter airy Pour in milk and fold again to combine Now gently stir in your small chopped strawberries for a flavor pop

Bake the Sponge:

Spread batter evenly into a parchment lined nine by thirteen inch baking sheet Smooth the top Bake at three hundred fifty degrees Fahrenheit for ten to twelve minutes until lightly golden and a gentle press springs back

Roll the Warm Cake:

Immediately after baking while the cake is still warm roll it up gently with the parchment paper into a log Let it cool completely rolled to prevent cracking later on

Prepare Cheesecake Filling:

Mix softened cream cheese powdered sugar and vanilla until ultra smooth In another bowl whip the cold heavy cream to stiff peaks Carefully fold the whipped cream into the cream cheese mixture to keep it light and fluffy

Fill and Re Roll:

Unroll the cooled sponge cake Spread an even layer of cheesecake filling across the entire surface Gently re roll the cake tightly this time without the parchment Wrap in plastic and chill for at least two hours to firm

Make the Crumble:

Mix crushed golden Oreos strawberry gelatin powder and melted butter in a bowl until combined and visually vibrant The mixture should be crumbly and moist

Decorate the Roll:

Coat the outside of the chilled roll with a thin layer of cheesecake filling Press the crumble mixture over the surface Top with sliced strawberries fresh whipped cream and a drizzle of strawberry sauce if desired Slice to serve

Every time I bring this roll to a summer barbecue there is never a crumb left The kids love the color and grown ups always go back for seconds

Storage Tips

Wrap extra slices tightly in plastic or keep them in a covered container in the fridge The texture actually becomes even dreamier after a day or so and it will stay delicious for up to three days

Ingredient Substitutions

If golden Oreos are hard to find use any mild vanilla sandwich cookie For a twist experiment with blueberries or peaches instead of strawberries to change up the flavor for whatever season you are in

Serving Suggestions

Cut the roll with a sharp warmed knife for those perfect individual slices Arrange on a platter with fresh berries and a sprig of mint for color A swirl of extra whipped cream on top will make every piece look bakery worthy

Cultural Note

This dessert marries the American love for strawberry shortcake with the European tradition of roll cakes The lush cheesecake filling and crunchy topping make each slice a cross cultural delight with surprises in every bite

For a dessert that delivers on flavor and looks keep this cheesecake roll in your back pocket It always brings out stories and smiles around my table and is a sweet way to make any gathering extra special

Common Questions About the Recipe

→ How do I keep the cake from cracking?

Roll the sponge while still warm, using parchment paper and a damp towel to help keep it pliable.

→ Can this dessert be prepared ahead of time?

Yes, chill the assembled roll at least two hours or overnight for best texture and easy slicing.

→ What fruit alternatives work well?

Try blueberries, raspberries, or diced peaches for a delicious seasonal twist in both cake and topping.

→ How should I store leftovers?

Wrap tightly in plastic and refrigerate. It keeps fresh, moist, and flavorful for up to three days.

→ Tips for slicing the roll cleanly?

Chill thoroughly and use a sharp knife dipped in warm water, wiping between slices for neat pieces.