If you’re looking for a dessert that combines the lightness of sponge cake with the richness of cheesecake, look no further than this Strawberry Shortcake Roll Cheesecake Cake! This elegant treat is perfect for any occasion, whether it’s a summer gathering or just a sweet indulgence for yourself. With its layers of fluffy sponge cake, creamy cheesecake filling, and bursts of fresh strawberries, it’s a beautiful dessert that will have everyone asking for seconds.
Juicy and Creamy Strawberry Shortcake Roll Cheesecake Cake
This cake blends the best of both worlds: the sweetness of a traditional strawberry shortcake and the decadence of cheesecake. The soft sponge cake is rolled with a creamy cheesecake filling, swirled with fresh strawberry slices, and covered in light, airy frosting. Every bite is a perfect mix of fruity freshness and rich, creamy texture.
No need to worry about complicated steps—this cake looks impressive but is actually quite simple to make. Whether you’re a beginner or an experienced baker, this recipe will guide you to success!
Perfect for Any Celebration
This Strawberry Shortcake Roll Cheesecake Cake stands out at any event. Its stunning presentation, with fresh strawberries and beautifully piped frosting, makes it a centerpiece-worthy dessert. Plus, it can be made ahead of time, saving you stress on the day of your celebration!
Ingredients for Strawberry Shortcake Roll Cheesecake Cake
Creating this stunning cake requires a balance of light sponge cake, creamy filling, and fresh strawberries. Here’s what you’ll need to bring this delicious masterpiece to life:
- Sponge Cake – A light and fluffy vanilla sponge cake serves as the base for the roll. You’ll want to use cake flour to achieve that tender, airy texture.
- Cream Cheese – The heart of the cheesecake filling, cream cheese adds rich creaminess that balances perfectly with the sponge cake and strawberries.
- Strawberries – Fresh, ripe strawberries are essential. Not only do they add bursts of fruity flavor, but they also provide a beautiful pop of color in each slice.
- Heavy Whipping Cream – This is used to make a light and luscious whipped cream that helps bind the cheesecake filling and gives the cake a smooth, creamy consistency.
- Powdered Sugar – Adds the perfect amount of sweetness to both the filling and the frosting, ensuring each bite is delicately sweet.
- Vanilla Extract – A must-have for enhancing the flavors in both the sponge cake and the cheesecake filling.
- Gelatin (optional) – Helps stabilize the whipped cream in the cheesecake filling, ensuring it holds its shape, especially if making the cake in advance.
- Butter – Used to add richness to the sponge cake, giving it a soft and moist texture.
- Decorative Frosting – For the outer layer, you can use buttercream or whipped cream, flavored with a hint of vanilla and tinted with food coloring to create a gorgeous pink and purple swirl effect.
How to Make Strawberry Shortcake Roll Cheesecake Cake
Baking this gorgeous cake might seem challenging at first, but it’s actually quite simple when broken down step by step. With the right techniques, you’ll have a beautiful, delicious dessert in no time!
- Prepare the Sponge Cake: The base of this dessert is a light vanilla sponge cake. Whisk the eggs and sugar together until pale and fluffy, then gently fold in the sifted cake flour and melted butter. This ensures the cake stays light and airy.
- Bake the Sponge Cake: Pour the batter into a lined baking sheet, ensuring it’s spread evenly. Bake in a preheated oven until the edges are slightly golden and the cake springs back when touched.
- Roll the Cake: As soon as the sponge cake comes out of the oven, roll it up with a clean kitchen towel while it’s still warm. This helps to shape the cake and prevent cracking later.
- Make the Cheesecake Filling: While the cake cools, whip together cream cheese, powdered sugar, and vanilla until smooth. Then, gently fold in whipped cream (stabilized with gelatin if desired) to make a light and airy cheesecake filling.
- Assemble the Roll: Unroll the cooled sponge cake and spread an even layer of cheesecake filling over it. Layer sliced strawberries on top for that fresh, juicy burst of flavor. Roll the cake back up tightly, using the towel to guide you.
- Frost the Cake: Prepare a batch of whipped cream or buttercream for the outer layer. Frost the entire cake, then use piping tips to create swirls and decorate with fresh strawberries and optional food coloring for a vibrant presentation.
- Chill and Serve: Refrigerate the cake for at least an hour to set the filling. When ready to serve, slice into this gorgeous cake and enjoy the combination of sponge, cheesecake, and strawberries!
How Long to Make and Assemble Strawberry Shortcake Roll Cheesecake Cake
When it comes to crafting a beautiful and delicious cake like this Strawberry Shortcake Roll Cheesecake Cake, timing is everything. From preparing the sponge to assembling the layers, here’s a guide to help you perfect this show-stopping dessert.
Baking the Sponge Cake
The sponge cake is the foundation of this recipe, and it’s crucial to get the baking time just right. Because it’s thin, it bakes quickly—so keep an eye on it!
- Bake Time: 10-12 minutes at 350°F (177°C)
- Doneness Check: The sponge cake is ready when it springs back lightly when touched and the edges are just beginning to turn golden. Avoid overbaking, as it will make the cake difficult to roll.
Cooling and Rolling the Sponge Cake
Rolling the cake while it’s warm is essential to avoid cracks later on. Here’s the process:
- Initial Roll: Once baked, immediately transfer the cake to a clean kitchen towel dusted with powdered sugar. Roll the cake with the towel while it’s still warm to shape it. This step takes about 5 minutes.
- Cooling Time: Let the cake rest in the rolled shape for about 30 minutes to cool completely.
Preparing and Setting the Cheesecake Filling
Once your cake is cooled, you can start assembling. But before that, the cheesecake filling needs to be whipped to perfection.
- Cheesecake Filling Prep Time: 10-15 minutes to whip the cream cheese, powdered sugar, and fold in the whipped cream.
- Chill Time (Optional): If you used gelatin in the filling, you’ll want to chill the mixture for 15 minutes to help it firm up.
Assembling the Cake Roll
Now comes the fun part—putting it all together! Once your sponge cake is cool and your filling is ready, assembly takes about 10-15 minutes:
- Unroll the Cake: Gently unroll the sponge cake. Don’t worry if there are some minor cracks—those will be covered with the filling and frosting.
- Spread the Filling: Evenly spread the cheesecake filling over the entire cake. Arrange sliced strawberries on top of the filling for that fresh burst of flavor.
- Reroll the Cake: Carefully roll the cake back up, this time without the towel, keeping it tight to prevent gaps.
Decorating and Chilling
Once your cake is assembled, it’s time to decorate and set the cake.
- Frosting and Decorating Time: 20 minutes. Frost the roll with whipped cream or buttercream and use piping techniques to create beautiful swirls. Garnish with fresh strawberries and a sprinkling of pink sprinkles for an extra touch.
- Chill Time: Let the cake chill for at least 1 hour in the fridge. This allows the flavors to meld and the cheesecake filling to set properly.
Storing Leftovers
If you have any leftovers (though it’s unlikely!), here’s how to store your Strawberry Shortcake Roll Cheesecake Cake to keep it fresh:
- In the Fridge: Store the cake in an airtight container in the refrigerator for up to 3 days.
- In the Freezer: If you want to make this cake ahead of time or save some for later, you can freeze it! Wrap it tightly in plastic wrap, then in foil, and store in the freezer for up to 2 months. Thaw overnight in the fridge before serving.
Pro Tips for Perfect Results
- Use an Instant-Read Thermometer for Precision: When baking the sponge, make sure the internal temperature of the cake reaches about 200°F to ensure it’s fully baked.
- Avoid Overmixing: When making the sponge cake, fold the ingredients together gently to avoid deflating the batter, which will help maintain that fluffy texture.
- Let the Cake Rest: After baking and frosting, giving the cake time to rest in the fridge helps intensify the flavors and makes the slicing cleaner.
This timing guide will help you plan ahead and make sure your Strawberry Shortcake Roll Cheesecake Cake turns out absolutely perfect!
PrintStrawberry Shortcake Roll Cheesecake Cake
- Total Time: 1 hour 42 minutes
- Yield: 10–12 servings 1x
Description
Delightfully light, fruity, and creamy, this Strawberry Shortcake Roll Cheesecake Cake is the perfect combination of sponge cake and rich cheesecake filling. With fresh strawberries adding a burst of flavor, it’s a stunning dessert that’s as beautiful as it is delicious! Easy to make, it’s an impressive cake perfect for special occasions or simply treating yourself.
Ingredients
Sponge Cake:
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- 1 cup cake flour, sifted
- 1 tsp vanilla extract
- ¼ cup unsalted butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 tsp gelatin (optional, for stabilization)
- 1 cup fresh strawberries, sliced
Frosting & Decoration:
- 1½ cups heavy whipping cream (or buttercream)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Pink and purple food coloring (optional)
- Fresh strawberries for garnish
- Pink sprinkles (optional)
Instructions
-
Make the Sponge Cake:
- Preheat the oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
- In a large bowl, whisk together the eggs and sugar until pale and fluffy (about 5 minutes). Gently fold in the sifted flour and melted butter until fully combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until the cake is golden and springs back when touched.
- Immediately transfer the cake onto a clean towel dusted with powdered sugar. Roll the cake with the towel and let it cool.
-
Prepare the Cheesecake Filling:
- In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream to soft peaks (add gelatin if desired to stabilize the cream).
- Gently fold the whipped cream into the cream cheese mixture. Set aside.
-
Assemble the Cake:
- Unroll the cooled sponge cake and spread the cheesecake filling evenly over the cake. Place the sliced strawberries on top of the filling.
- Roll the cake back up tightly. Refrigerate for at least 1 hour to let the filling set.
-
Frost and Decorate:
- In a large bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Divide the whipped cream and add food coloring if desired.
- Frost the cake roll with whipped cream and pipe swirls for decoration. Garnish with fresh strawberries and sprinkles.
-
Chill and Serve:
- Chill the decorated cake for at least 1 hour before slicing. Serve and enjoy!
Notes
- For best results, chill the cake for at least 1 hour after assembling to help it firm up.
- You can make the sponge cake and filling up to 1 day in advance, storing them separately until ready to assemble.
- The cake can be frozen tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving.
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes
