Introduction
Oh hey there, friend! Come on in, grab a cozy spot. Remember those perfect summer days, maybe picking strawberries or just enjoying a slice of classic strawberry shortcake? There’s something so nostalgic and comforting about that combo of sweet berries, creamy goodness, and a hint of something cakey. Well, I’ve got something extra special for you today that takes those beloved flavors and wraps them up in a beautiful, impressive package that’s surprisingly simple to make: the Strawberry Shortcake Cheesecake Roll!
Trust me, whipping up a cake roll might sound a little intimidating, but it’s totally doable, and the payoff is huge. This recipe brings together a soft, light sponge cake, a dreamy cheesecake filling, and those essential strawberry and ‘shortcake’ (hello, Golden Oreos!) vibes. It’s perfect for parties, potlucks, or just treating yourself because, hey, you deserve it!
Why You’ll Love This Recipe
- Fast-ish: While it needs chill time, the active steps are pretty quick!
- Easy: Easier than you think! Rolling is the only ‘trick,’ and we’ll tackle that together.
- Giftable: Imagine showing up to a friend’s house with this beauty!
- Crowd-pleasing: Who doesn’t love strawberry, cheesecake, and Oreos all in one?
Ingredients
Here’s what you’ll need to gather from your pantry and fridge. Simple, good stuff!
- 1/2 cup + 1 fresh Strawberries: We’ll chop these up for the filling and maybe save some for garnish.
- 4 large Eggs: These are the backbone of our lovely, flexible sponge cake. Make sure they’re room temperature if you can, it helps with volume!
- 3/4 cup All-purpose flour: Just standard flour is perfect for our cake base.
- 1 tsp Baking powder: Gives our cake a little lift and tenderness.
- 3/4 cup Granulated sugar: Sweetness for the cake.
- 1/4 tsp Salt: A pinch to balance out all that sweet goodness.
- 2 tsp Vanilla: Adds that essential warm, sweet flavor to both the cake and the filling.
- 1 cup Golden Oreos: Ah, the secret to our ‘shortcake’ crunch! We’ll crush these up.
- 2 tbsp Butter: To help bind those cookie crumbs, maybe? Or for greasing? Let’s plan to melt it for the crushed Oreos.
- 8 oz Cream cheese: Make sure this is completely softened to room temperature! It’s key for a smooth, lump-free filling.
- 1 cup Heavy whipping cream: We’ll whip this into glorious peaks to fold into our cheesecake filling, making it light and airy.
- 1/2 cup Powdered sugar: For dusting the towel for rolling and for sweetening the filling.
- 1/4 cup Whole milk: Helps make the filling smooth and spreadable.
- 2 tbsp Strawberry gelatin powder: This is a little trick! It boosts the strawberry flavor and helps stabilize that creamy filling. Don’t prepare it, just use the dry powder!
- Drizzle Strawberry sauce: Optional, but so pretty and adds extra strawberry punch for serving.
- Whipped cream: For dolloping on top when you serve! Use store-bought or make extra of the heavy cream from your ingredients list.
How to Make It
Alright, apron on? Let’s bake this beautiful roll cake! Read through these steps first, then dive in.
Step 1: Prep for the Cake. Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan (or rimmed baking sheet) well, then line the bottom with parchment paper, leaving some overhang on the sides. Grease the parchment too! This step is super important so your cake doesn’t stick.
Step 2: Make the Cake Batter. In a large bowl, beat the eggs on high speed for about 5-7 minutes, or until they are thick, pale yellow, and tripled in volume. Gradually beat in the granulated sugar. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, mixing on low speed just until combined. Don’t overmix! Stir in 1 tsp of the vanilla.
Step 3: Bake the Cake. Pour the batter evenly into the prepared pan. Spread it out gently to the edges. Bake for 12-15 minutes, or until the cake springs back when lightly touched and the edges are lightly golden. Don’t overbake, or it might crack when you roll it!
Step 4: Prepare for Rolling. While the cake is baking, lay a clean kitchen towel flat on your counter. Generously dust the towel with powdered sugar. This prevents the cake from sticking to the towel.
Step 5: Roll the Warm Cake. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from a short end, tightly roll the cake and the towel together. Place the rolled cake (still wrapped in the towel) seam-side down on a wire rack and let it cool completely. This rolling while warm is the secret to preventing cracks!
Step 6: Make the Cookie Crumbs. While the cake cools, place the Golden Oreos in a food processor and pulse until fine crumbs form. Or put them in a zip-top bag and crush with a rolling pin! Melt the 2 tbsp butter and stir it into the cookie crumbs. Set aside.
Step 7: Make the Cheesecake Filling. In a large bowl, beat the softened cream cheese with the remaining 1/2 cup powdered sugar and 1 tsp vanilla until smooth and creamy. Gradually beat in the whole milk and the dry strawberry gelatin powder until well combined and smooth.
Step 8: Whip the Cream. In a separate bowl, beat the heavy whipping cream until stiff peaks form.
Step 9: Combine Filling. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Try not to deflate the whipped cream! Stir in about half of the chopped strawberries and about half of the buttered cookie crumbs into the filling.
Step 10: Fill and Re-Roll. Once the cake is completely cool, carefully unroll it. It will want to spring back a bit, that’s okay! Spread the cheesecake filling evenly over the unrolled cake, leaving about a 1-inch border on the far short end. Scatter the remaining chopped strawberries and about half of the remaining cookie crumbs over the filling.
Step 11: Re-Roll and Chill. Starting from the short end closest to you, carefully and tightly re-roll the cake with the filling inside. Use the towel or parchment (if you transferred it) to help guide it. Place the rolled cake seam-side down on a serving platter or a piece of plastic wrap. Wrap it tightly.
Step 12: Chill Thoroughly. Refrigerate the cake roll for at least 2-3 hours, or preferably longer (even overnight!), to allow the filling to set and the flavors to meld.
Step 13: Garnish and Serve. Before serving, dust the top with a little extra powdered sugar if you like. Top with whipped cream dollops, fresh strawberry slices, a drizzle of strawberry sauce, and sprinkle with the remaining buttered cookie crumbs. Slice with a sharp knife and enjoy!
Substitutions & Additions
Want to play around with the recipe? Here are a few ideas:
- Berries: Not a strawberry fan? Try raspberries or a mix of berries!
- Cookies: No Golden Oreos? Vanilla wafers or shortbread cookies crushed up would work too.
- Filling Flavor: Skip the strawberry gelatin and add lemon zest or a different extract for a different cheesecake flavor.
- Add Chocolate: A sprinkle of white chocolate chips inside the filling or shaved white chocolate on top would be amazing!
- Gluten-Free: You can try a gluten-free all-purpose flour blend for the cake, though the texture might be slightly different.
Tips for Success
A few little pointers to make sure your roll cake turns out perfectly:
- Room Temp Eggs & Cream Cheese: Seriously, this makes a difference! They incorporate better and give you a smoother result.
- Don’t Overbake the Cake: A dry cake will crack. Keep an eye on it and take it out when it just springs back.
- Roll WHILE WARM: I know I said it before, but it’s the key step for flexibility.
- Dust That Towel: Don’t skimp on the powdered sugar on the towel!
- Chill Time is Your Friend: Be patient! A well-chilled cake is much easier to slice and tastes better as the flavors meld.
- Prep Ahead: You can bake and roll the cake the day before, let it cool, wrap it tightly (without the towel once cool!), and store at room temperature. Make the filling the next day, unroll, fill, and chill.
How to Store It
This cake roll needs to live in the fridge because of the cream cheese and whipped cream filling. Store it wrapped tightly in plastic wrap or in an airtight container. It will keep well in the refrigerator for 3-4 days. Honestly, it rarely lasts that long in my house!
You can also freeze slices! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the refrigerator before serving. The texture might change slightly, but it’s still delicious.
FAQs
Got questions? Let’s see if I can answer a few common ones!
Q: My cake cracked when I unrolled it! What went wrong?
A: Most likely, the cake wasn’t rolled while it was warm enough, or it might have been slightly overbaked, making it less flexible. Don’t worry though! Even if it cracks a little, the filling and final roll usually hide it pretty well. Just spread the filling gently.
Q: Can I make the filling less sweet?
A: You can slightly reduce the powdered sugar in the filling, but be careful not to reduce it too much as it affects the texture and stability. The strawberry gelatin also adds sweetness.
Q: Why use Golden Oreos?
A: They give that vanilla-y, slightly crumbly texture that mimics the ‘shortcake’ part of the classic dessert better than chocolate Oreos would!
Q: Do I have to use the strawberry gelatin?
A: The gelatin helps stabilize the filling, especially since it contains whipped cream, and boosts the strawberry flavor. You could omit it, but the filling might be softer and less set. You could try adding a little cornstarch or extra cream cheese for stability instead, but the flavor boost is nice!
Dreamy Homemade Strawberry Shortcake Cheesecake Roll
Equipment
- Jelly roll pan 10x15-inch or rimmed baking sheet
- Parchment paper
- Large bowl Multiple needed
- Electric mixer Hand or stand mixer
- Whisk
- Clean kitchen towel
- Wire rack
- Food processor Or zip-top bag and rolling pin
- Serving platter
- Plastic wrap
- Sharp knife
- Airtight container For storage
Ingredients
For the Cake
- 4 large Eggs Room temperature
- 0.75 cup All-purpose flour
- 1 tsp Baking powder
- 0.75 cup Granulated sugar
- 0.25 tsp Salt
- 1 tsp Vanilla extract Used in cake batter
- 0.5 cup Powdered sugar For dusting the towel for rolling
For the Cookie Crumbs
- 1 cup Golden Oreos
- 2 tbsp Butter Melted, for cookie crumbs
For the Cheesecake Filling
- 8 oz Cream cheese Completely softened to room temperature
- 0.5 cup Powdered sugar Used in the filling
- 1 tsp Vanilla extract Used in the filling
- 0.25 cup Whole milk
- 2 tbsp Strawberry gelatin powder Dry powder, uncooked
- 1 cup Heavy whipping cream For whipping into filling
For the Strawberries
- 0.5 cup Fresh Strawberries Chopped, for filling
For Serving/Garnish
- 1 Fresh Strawberry Maybe save some for garnish
- Extra powdered sugar For dusting before serving
- Whipped cream For dolloping on top (store-bought or extra heavy cream)
- Strawberry sauce Optional drizzle for serving
Instructions
- Preheat your oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan (or rimmed baking sheet) well, then line the bottom with parchment paper, leaving some overhang on the sides. Grease the parchment too! This step is super important so your cake doesn't stick.
- In a large bowl, beat the eggs on high speed for about 5-7 minutes, or until they are thick, pale yellow, and tripled in volume. Gradually beat in the granulated sugar. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, mixing on low speed just until combined. Don't overmix! Stir in 1 tsp of the vanilla.
- Pour the batter evenly into the prepared pan. Spread it out gently to the edges. Bake for 12-15 minutes, or until the cake springs back when lightly touched and the edges are lightly golden. Don't overbake, or it might crack when you roll it!
- While the cake is baking, lay a clean kitchen towel flat on your counter. Generously dust the towel with powdered sugar. This prevents the cake from sticking to the towel.
- As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from a short end, tightly roll the cake and the towel together. Place the rolled cake (still wrapped in the towel) seam-side down on a wire rack and let it cool completely. This rolling while warm is the secret to preventing cracks!
- While the cake cools, place the Golden Oreos in a food processor and pulse until fine crumbs form. Or put them in a zip-top bag and crush with a rolling pin! Melt the 2 tbsp butter and stir it into the cookie crumbs. Set aside.
- In a large bowl, beat the softened cream cheese with the remaining 1/2 cup powdered sugar and 1 tsp vanilla until smooth and creamy. Gradually beat in the whole milk and the dry strawberry gelatin powder until well combined and smooth.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Try not to deflate the whipped cream! Stir in about half of the chopped strawberries and about half of the buttered cookie crumbs into the filling.
- Once the cake is completely cool, carefully unroll it. It will want to spring back a bit, that's okay! Spread the cheesecake filling evenly over the unrolled cake, leaving about a 1-inch border on the far short end. Scatter the remaining chopped strawberries and about half of the remaining cookie crumbs over the filling.
- Starting from the short end closest to you, carefully and tightly re-roll the cake with the filling inside. Use the towel or parchment (if you transferred it) to help guide it. Place the rolled cake seam-side down on a serving platter or a piece of plastic wrap. Wrap it tightly.
- Refrigerate the cake roll for at least 2-3 hours, or preferably longer (even overnight!), to allow the filling to set and the flavors to meld.
- Before serving, dust the top with a little extra powdered sugar if you like. Top with whipped cream dollops, fresh strawberry slices (using the single strawberry ingredient), a drizzle of strawberry sauce, and sprinkle with the remaining buttered cookie crumbs. Slice with a sharp knife and enjoy!