Go Back

Strawberry Shortcake Cheesecake Rolls

A delicious dessert combining sponge cake, cream cheese, and fresh strawberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the sponge cake
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
For the filling
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced
For serving
  • to taste Whipped cream

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
  3. In another bowl, beat the eggs and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
  5. Pour the batter onto the prepared baking sheet, smoothing it into an even layer.
  6. Bake for 15-20 minutes, or until lightly golden and a toothpick comes out clean.
  7. Let the cake cool completely, then carefully peel it off the parchment paper.
Filling and Assembly
  1. In a separate bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until creamy.
  2. Spread the cream cheese mixture over the sponge cake, followed by the sliced strawberries.
  3. Roll the cake tightly, then slice into pieces.
  4. Serve chilled with whipped cream on the side.

Notes

These rolls can be stored in the fridge for about 3-4 days. They freeze beautifully for up to a month. Use ripe strawberries for the best flavor and try chilling them before serving.