Strawberry shortcake roll delight

This strawberry shortcake cheesecake roll combines the airy lightness of sponge cake with a rich and creamy cheesecake filling finished with a buttery strawberry Oreo crumble. Fresh strawberries and whipped cream add brightness and create an elegant dessert perfect for spring and summer gatherings or any celebration where you want to impress. Each bite balances soft cake, smooth filling, and a crunchy topping for a memorable treat.

I first made this for my mother’s birthday and it vanished quickly. Since then it has become my go—to dessert for special occasions with family and friends.

Ingredients

• Eggs: fresh large eggs whip up the sponge to be fluffy and light
• Granulated sugar: helps the cake brown and sweetens without being overwhelming
• Vanilla extract: gives the cake and filling a warm comforting aroma
• All-purpose flour: provides classic structure for the sponge cake
• Baking powder: ensures a soft airy rise
• Salt: balances the sweetness and enhances flavor
• Whole milk: adds richness and moisture to the batter
• Fresh strawberries: chopped small to blend smoothly into the sponge with natural fruit flavor
• Cream cheese: softened for easy mixing creates the creamy tangy filling
• Powdered sugar: blends smoothly into the filling without graininess
• Heavy whipping cream: whipped to airy texture for smooth filling
• Golden Oreos: crushed for buttery texture and strawberry flavor in the crumble
• Strawberry gelatin powder: adds bright color and authentic berry taste to the crumble
• Melted butter: binds the crumble and adds richness
• Fresh strawberries: ripe and firm chosen for topping provide freshness and visual appeal
• Whipped cream: optional for extra fluff and elegance on top
• Strawberry sauce: optional drizzle for an added burst of berry flavor

Instructions

Make the Sponge Cake:

Beat eggs and sugar in a large mixing bowl using an electric mixer on high speed for about eight minutes until the mixture becomes pale and thick. This step traps air and gives your sponge its signature lift resulting in a light texture.

Sift and Fold:

Sift in the flour baking powder and salt. Gently fold them into the egg mixture with a spatula to maintain airiness in the batter. Pour in the milk and fold again then stir in the chopped strawberries carefully to incorporate fresh fruit flavor without deflating the batter.

Bake the Sponge:

Spread the batter evenly in a parchment lined nine by thirteen inch baking sheet. Bake at 350 degrees Fahrenheit for ten to twelve minutes until lightly golden and springy to the touch signaling it is done but still moist inside.

Roll the Warm Cake:

Immediately after baking roll the sponge cake gently with the parchment paper into a log shape. Let it cool completely while rolled. This step prevents cracking when you fill and re-roll the cake later.

Prepare Cheesecake Filling:

Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy without lumps. In a separate bowl whip the heavy cream to stiff peaks then gently fold it into the cream cheese mixture until fully blended to create a rich but airy filling.

Fill and Re Roll:

Unroll the cooled cake carefully and spread the cheesecake filling evenly across the surface. Roll the cake back up tightly without the parchment paper. Wrap with plastic wrap and refrigerate for at least two hours to firm up the filling.

Make the Crumble:

In a bowl combine crushed golden Oreos strawberry gelatin powder and melted butter. Mix until the crumble is colorful and holds together well adding richness and a lovely strawberry note.

Decorate the Roll:

Spread a thin layer of cheesecake filling on the outside of the chilled roll. Press the crumble gently over the surface to coat it fully. Add sliced fresh strawberries whipped cream and strawberry sauce if desired just before slicing and serving for a beautiful presentation.

One of my favorite parts of this dessert is the vibrant strawberry crumble. It reminds me of the ice cream bars I loved as a kid and brings a nostalgic crunch to every bite enhancing texture and flavor.

Storage Tips

Store any leftovers wrapped tightly in plastic wrap or in an airtight container in the refrigerator. This dessert keeps well up to three days and the flavors deepen slightly as it chills giving an even more luscious taste the next day.

Ingredient Substitutions

If golden Oreos are unavailable use any light vanilla sandwich cookie to maintain the buttery sweetness of the crumble. For a different fruit twist swap the strawberries with blueberries raspberries or diced peaches depending on seasonal availability and personal preference.

Serving Suggestions

Use a sharp knife dipped in warm water and wiped dry between slices for clean cutting. Serve this roll chilled accompanied by extra whipped cream and a sprig of mint for a touch of color. This dessert makes a stunning centerpiece on any dessert table.

This strawberry shortcake cheesecake roll is a showstopping dessert that’s perfect for gatherings. Serve it chilled for the best texture and clean slices.

Common Recipe Questions

→ How do I prevent cracks when rolling the cake?

Roll the sponge cake while it's still warm using parchment paper and a damp towel to help prevent cracking.

→ Can I make this cheesecake roll ahead of time?

Yes, chill the assembled roll for at least 2 hours or overnight for best results before serving.

→ What can I use instead of strawberries?

You can substitute blueberries, raspberries, or peaches to create different fruit variations.

→ How do I store leftovers?

Wrap the cake roll in plastic wrap and refrigerate. It stays fresh for up to 3 days.

→ What’s the best way to slice the roll cleanly?

Chill the roll thoroughly, then use a sharp knife dipped in warm water and wiped dry between slices.