Strawberry Shortcake Cheesecake Roll: OMG Dessert Goals!
A dreamy swirl of fluffy shortcake, creamy cheesecake filling, and fresh macerated strawberries — all rolled into a show-stopping, sliceable dessert. Perfect for potlucks, holidays, or when you're ready to wow the crowd.
Equipment
- jelly roll pan (10x15 inch)
- Parchment paper
- Mixing Bowls
- pastry blender or fork
- hand mixer or stand mixer
- Clean Kitchen Towel
- Plastic Wrap
- knife or serrated knife
Ingredients
- 1 ½ cups cake flour
- ¼ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar (for filling)
- ¼ cup sour cream
- 1 teaspoon vanilla extract (for filling)
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for strawberries)
- 2 tablespoons strawberry jam (optional)
- powdered sugar (for dusting)
Instructions
- Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving overhang.
- In a bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Whisk cream and vanilla separately, then stir into dry mixture until just combined. Do not overmix.
- Spread batter evenly into pan. Bake 12–15 minutes until golden and toothpick comes out clean.
- While hot, invert onto a towel dusted with powdered sugar. Peel parchment, roll up from short end, and let cool completely.
- In a bowl, beat softened cream cheese and sugar until smooth. Add sour cream and vanilla. Beat just until combined.
- Mix sliced strawberries and sugar. Let sit 15–20 minutes. Stir in jam if using.
- Unroll cooled cake. Spread cheesecake mixture evenly. Top with strawberry filling, leaving 1/2-inch border.
- Roll up tightly from long edge. Wrap in plastic wrap and chill at least 2 hours or overnight.
- Dust with powdered sugar, slice, and serve. Enjoy your OMG-worthy creation!
Notes
For clean slices, chill overnight and use a sharp serrated knife. Optional: add citrus zest to the cheesecake or swirl in strawberry jam. Can be made 1–2 days ahead. Garnish with whipped cream and fresh berries for extra flair.