Irresistible Strawberry Shortcake Cheesecake Rolls You'll Love

Picture this: a warm summer evening, the scent of fresh strawberries filling the kitchen, and my best friend's eyes lighting up as I unveil my latest creation - Strawberry Shortcake Cheesecake Rolls. This dessert combines everything we love - fluffy strawberry cake, creamy cheesecake filling, and juicy berries - all rolled up into one irresistible treat. It's become my go-to for birthdays, potlucks, and those "just because" moments when only something sweet will do.

What makes these rolls special? They're like strawberry shortcake and cheesecake had the most delicious baby! The strawberry cake mix keeps things easy (no judgment here), while the luscious cheesecake filling adds that homemade touch. Fresh strawberry slices on top make it look fancy, but trust me - these are way simpler to make than they look. My niece still talks about the batch I made for her graduation party last year!

Why You’ll Love These Strawberry Shortcake Cheesecake Rolls

Oh my gosh, where do I even start? These rolls are basically happiness in dessert form. Here's why they'll become your new favorite:

• Crazy easy to make - even my baking-challenged brother could pull these off (and he once burned boiling water!)
• Perfect for sharing - they look fancy but are totally fuss-free for parties
• That dreamy cream cheese filling - it's like biting into a cloud with strawberry sunshine
• Fresh berry goodness - because everything's better with real strawberries on top
• Impresses everyone - my neighbor still thinks I slaved over these for hours (our little secret!)

Ingredients for Strawberry Shortcake Cheesecake Rolls

Okay, let's talk ingredients! The magic of these rolls comes from simple stuff you probably already have in your pantry. Here's what you'll need:

• 1 box strawberry cake mix - I always grab Betty Crocker, but any brand works
• 3 large eggs - room temp is best, but I've used cold in a pinch
• ⅓ cup vegetable oil - or melted butter if you're feeling fancy
• 8 oz cream cheese, softened - don't skip the softening! (More on this below)
• 1 cup powdered sugar - sifted if you're fancy, straight from the bag if you're me
• 1 teaspoon vanilla extract - the good stuff makes a difference
• 1 cup whipped topping (like Cool Whip) - thawed, not frozen
• Fresh strawberries, sliced - for that gorgeous garnish

Ingredient Notes & Substitutions

Real talk - I've made these rolls about a million different ways, so here are my best swap-outs:

• Whipped topping - Feel free to use homemade whipped cream instead! Just beat 1 cup heavy cream with 2 tablespoon sugar until stiff peaks form.
• Cake mix - Gluten-free works great here if needed. Just check the box for any adjustments.
• No fresh strawberries? Frozen (thawed and drained) work in a pinch, but fresh really shines.
• Want extra strawberry flavor? Stir 2 tablespoon strawberry jam into the cheesecake filling - mind blown!

One non-negotiable? That cream cheese MUST be softened. I leave mine out for an hour before starting. Microwave for 10 seconds if you forget (like I always do).

How to Make Strawberry Shortcake Cheesecake Rolls

Alright, let's get rolling! (Pun totally intended.) These Strawberry Shortcake Cheesecake Rolls come together in just a few simple steps - I promise it's easier than it looks. Here's exactly how I make them:

1. Preheat your oven to 350°F (175°C) and grease a 10x15 inch jelly roll pan. Pro tip: line it with parchment paper first for super easy removal later!
2. Make the cake base: In a large bowl, mix the strawberry cake mix, eggs, and vegetable oil until smooth. The batter will be thick - that's perfect!
3. Spread it out: Pour the batter onto your prepared pan and use an offset spatula (or the back of a spoon) to spread it evenly to all edges. Don't worry about perfection here - just get it mostly even.
4. Bake for 12-15 minutes until the edges are just starting to pull away from the pan and the top springs back when lightly touched. Watch closely - overbaking makes rolling harder!
5. Prep the filling: While the cake bakes, beat the softened cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped topping until fully combined. Taste test approved!
6. Roll it up: As soon as the cake comes out, let it cool for about 5 minutes (just until you can touch it). Then spread the cheesecake filling evenly over the top, leaving about a ½ inch border around the edges.
7. The roll technique: Starting from one short end, use the parchment paper to help lift and roll the cake tightly but gently. Don't stress if it cracks a little - we'll hide that with strawberries!
8. Chill out: Wrap the roll in plastic wrap and refrigerate for at least 1 hour (overnight is even better). This sets the filling and makes slicing way easier.
9. Slice and serve: When ready to serve, trim the ends for clean edges, slice into 1-inch pieces, and top with fresh strawberry slices. Watch everyone's eyes light up!

Tips for Perfect Strawberry Shortcake Cheesecake Rolls

After making these more times than I can count, here are my hard-earned secrets for success:

• Temperature matters! Let the cake cool just enough to handle (about 5 minutes) but not completely - warm cake rolls better without cracking.
• Roll tight but gentle - use the parchment paper to help guide it, and don't squeeze too hard or you'll push out the filling.
• Chill is crucial - I know it's tempting to skip this step, but that hour in the fridge makes all the difference for clean slices.
• Sharp knife = pretty slices - run your knife under hot water and wipe between cuts for picture-perfect servings.
• Crack rescue: If your cake does crack while rolling, no worries! Just position that side on the bottom when serving - the strawberries will cover any imperfections.

Remember, even if your first attempt isn't bakery-perfect, it'll still taste amazing! My first batch looked like a strawberry avalanche, but my family devoured it anyway.

Serving Suggestions for Strawberry Shortcake Cheesecake Rolls

These beauties shine all on their own, but if you want to go next-level? Serve them slightly chilled with a scoop of vanilla ice cream melting alongside. For special occasions, drizzle with homemade strawberry sauce (just blend fresh berries with a touch of sugar) or dust with powdered sugar for that bakery-fresh look. My cousin swears they're even better with a dollop of whipped cream on top - not that they last long enough to find out!

Storage & Reheating Instructions

Okay, let's talk about keeping these beauties fresh! (Though honestly, they never last long in my house.) Here's exactly how I store and revive my Strawberry Shortcake Cheesecake Rolls:

In the fridge: These rolls keep beautifully in an airtight container for up to 3 days. I like to place parchment between slices if I'm stacking them - prevents sticking and keeps those pretty strawberry tops intact. The filling actually gets more flavorful after a day!

Freezing for later: Yes! These freeze like a dream. Here's my method: wrap the whole unsliced roll tightly in plastic wrap, then again in foil. Or slice first and freeze individual portions on a baking sheet before transferring to a freezer bag. Either way, they'll keep for up to 2 months.

Thawing tips: When those strawberry cravings hit, transfer frozen rolls to the fridge overnight. If you're impatient like me, you can let them sit at room temp for about 30 minutes - just until slightly softened but still chilled. No microwave needed! The filling stays creamy and perfect this way.

One warning - fresh strawberry garnish doesn't freeze well, so I always add those after thawing. And if your rolls seem a little "weepy" after freezing? Just pat them dry with a paper towel and they'll be good as new!

Strawberry Shortcake Cheesecake Rolls FAQs

Over the years, I've gotten so many questions about these irresistible rolls! Here are the ones that come up most often - along with my tried-and-true answers:

Q1. Can I add fresh strawberries right into the filling?
Oh, I've tried this! While it sounds amazing, fresh berries make the filling too watery. Instead, I recommend spreading a thin layer of strawberry jam under the cheesecake filling or mixing in freeze-dried strawberry powder for that extra berry punch without the sogginess.

Q2. Why does my cake always crack when rolling?
Don't worry - this happened to me at least five times before I figured it out! The secret is rolling while the cake is still slightly warm (about 5 minutes out of the oven) and using a clean kitchen towel dusted with powdered sugar to help guide it. If it still cracks? Just position that side down - nobody will ever know!

Q3. Can I make these ahead for a party?
Absolutely! These rolls actually taste better the next day. I assemble them completely (without garnish), wrap tightly in plastic, and refrigerate overnight. Right before serving, I slice and add fresh strawberries. They keep their shape perfectly and the flavors have more time to mingle.

Q4. What if I don't have a jelly roll pan?
No special pan? No problem! I've successfully used a standard rimmed baking sheet (about 13x18 inches) - just spread the batter thinner and bake for 10-12 minutes. The rolls will be slightly wider but just as delicious. You can also divide the batter between two 9-inch round pans for smaller "pinwheel" style cakes.

Q5. My filling keeps oozing out when slicing - help!
Ah, the classic ooze! Here's my trick: chill the rolled cake for at least 1 hour (2 is better), then use a sharp knife dipped in hot water. Wipe the knife clean between each slice. If some filling still escapes, just scoop it back onto the plate - we'll call it "rustic presentation"!

Nutritional Information

Okay, let's be real - we're not eating Strawberry Shortcake Cheesecake Rolls for their health benefits! But since people ask, here's the nutritional scoop (with my usual disclaimer that these are estimates - your exact amounts may vary based on brands and how generous you are with that filling!).

Per serving (1 slice):

• Calories: About 280 - totally worth every bite
• Sugar: 25g (mostly from that dreamy powdered sugar in the filling)
• Fat: 12g (cream cheese and whipped topping do their thing)
• Carbs: 38g (hello, strawberry cake goodness!)
• Protein: 4g (eggs and cream cheese pulling their weight)

Now, if you're looking to lighten things up (why?!), you could try reduced-fat cream cheese or sugar-free cake mix. But between you and me? Life's too short not to enjoy the full-fat, full-flavor version of these heavenly rolls. Everything in moderation, right? Just maybe don't eat the whole batch in one sitting... unless it's been that kind of day - no judgment here!

Print