Strawberry Shortcake Cheesecake Rolls are a dreamy, decadent dessert that combines the flavors of strawberry shortcake and rich cheesecake in a beautiful spiral roll. This recipe is a fun and fruity twist on traditional cake rolls, perfect for spring celebrations, baby showers, tea parties, or whenever you’re craving something sweet and impressive. The first time I made these was for a friend’s birthday brunch, and they were gone before the coffee had even cooled.

With a moist strawberry cake base and a creamy cheesecake filling, these rolls are as stunning to look at as they are delicious to eat. They’re easy enough for a weeknight treat but elegant enough to steal the spotlight at any dessert table. Whether you're serving them as the centerpiece of a dessert spread or bringing them to a potluck, these rolls are sure to turn heads and win hearts.

Why You’ll Love Strawberry Shortcake Cheesecake Rolls

Beautiful and festive: A swirl of pink cake and white filling makes this visually striking.
Full of flavor: Strawberry cake + cheesecake filling = perfection.
Simple ingredients: Uses cake mix and a few fridge staples.
Great for gatherings: Slice and serve for a stunning party treat.
Make ahead: Prepare a day in advance and chill until serving.
Customizable: Add strawberry slices or drizzle with white chocolate.
Kid-approved: A sweet, colorful treat that delights kids.
Light and luscious: The whipped cheesecake filling is fluffy and not too heavy.

Ingredients You’ll Need

1 box strawberry cake mix – Your favorite brand will work.
3 large eggs – Adds richness and helps the cake rise.
⅓ cup vegetable oil – Keeps the cake moist.
8 oz cream cheese, softened – The base of your creamy filling.
1 cup powdered sugar – Sweetens the cheesecake layer.
1 teaspoon vanilla extract – Adds depth of flavor.
1 cup whipped topping (like Cool Whip) – Lightens and fluffs the filling.
Fresh strawberries, sliced – For garnish and extra freshness.

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
Prepare cake batter: In a large bowl, mix cake mix, eggs, and oil until smooth. Spread evenly into the prepared pan.
Bake: Bake for 12–15 minutes or until a toothpick comes out clean. Do not overbake.
Roll the cake: While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment. Starting at the short end, gently roll the cake and towel together. Cool completely.
Make the filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well. Fold in whipped topping until creamy.
Fill and roll: Carefully unroll the cooled cake. Spread the cheesecake mixture evenly. Re-roll (without the towel).
Chill: Wrap the roll in plastic wrap and chill for at least 2 hours.
Slice and serve: Garnish with fresh strawberry slices and dust with powdered sugar if desired.

Serving and Storage Tips

Serving Suggestions:

Slice into 1-inch rounds and display on a cake stand or dessert tray.
Top each slice with a fresh strawberry or mint leaf for color.
Serve chilled for best texture.
Pair with a glass of cold milk, iced tea, or sparkling wine for an elegant touch.

Storage Tips:

Keep refrigerated in an airtight container for up to 4 days.
Freeze (without garnish) tightly wrapped for up to 1 month. Thaw in fridge overnight.
Best enjoyed within 48 hours for peak freshness and texture.

Helpful Notes

Don’t skip the towel step: Rolling while warm prevents cracks.
Room temp cream cheese: Soft cream cheese ensures a smooth filling.
Use parchment paper: Helps lift and release the cake cleanly.
Flavor twist: Add diced strawberries or strawberry preserves inside the roll.
Extra elegance: Drizzle with melted white chocolate or strawberry glaze before serving.
Decorating idea: Pipe whipped cream rosettes on top and place halved strawberries for a bakery-style finish.

Frequently Asked Questions

Can I use homemade strawberry cake?
Absolutely—just bake it in a jelly roll pan and adjust timing as needed.
Can I use frozen strawberries?
For garnish, fresh is best. For inside, thaw and pat dry first.
How do I keep the cake from cracking?
Roll it up while it’s still warm, and let it cool rolled. Also, don’t overbake.
Can I make this a day ahead?
Yes! It actually slices better when fully chilled overnight.
Is this good for kids?
Definitely! It’s sweet, pretty, and perfect for birthdays or tea parties.
Can I make mini versions?
Yes! Cut the cake in half before rolling and make two smaller rolls.
Can I use flavored whipped topping?
Yes, try strawberry or vanilla whipped topping for extra flavor.

Final Thoughts

Strawberry Shortcake Cheesecake Rolls are a delicious celebration of everything sweet, creamy, and fruity. With their gorgeous swirls and rich flavor, they’re guaranteed to impress at any event—or just as a special treat for yourself. They’re easy enough to whip up in an afternoon and elegant enough for any special occasion.

Give them a try the next time you’re in the mood for something delightful and pink. They’re a guaranteed crowd-pleaser that’ll have everyone asking for the recipe. Try different fillings, creative toppings, or festive sprinkles to make them your own. And don’t forget to tag your creations—I’d love to see how they turn out!

Strawberry Shortcake Cheesecake Rolls

Emily

A dreamy dessert made with strawberry cake, creamy cheesecake filling, and fresh strawberries. Perfect for spring gatherings or afternoon tea.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 15

Chill Time 2

Total Time 2 40

Servings 10 slices

Calories 260 kcal

Ingredients

1 box strawberry cake mix
3 large eggs
⅓ cup vegetable oil
8 oz cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping Cool Whip or similar
Fresh strawberries sliced (for garnish)

Instructions

Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and grease lightly.
Prepare cake mix with eggs and oil. Spread into the pan and bake 12–15 minutes until done.
Turn cake out onto a powdered sugar-dusted towel, remove parchment, and roll up gently. Cool completely.
Beat cream cheese until smooth. Add powdered sugar and vanilla. Fold in whipped topping.
Unroll cake, spread cheesecake filling evenly, and re-roll without the towel.
Wrap in plastic and chill for at least 2 hours.
Slice and serve with fresh strawberries and optional powdered sugar or glaze.

Notes

Roll while warm to prevent cracking.
Chill overnight for easier slicing.
Garnish with whipped cream, white chocolate drizzle, or extra fruit.