The first time I pulled a pan of these Strawberry Shortcake Cheesecake Rolls from my oven, I knew I’d stumbled onto something magical. My entire kitchen filled with the sweet, buttery scent of golden cake, swirled with the tangy promise of cream cheese and the jammy sweetness of strawberries. I had been craving that classic strawberry shortcake flavor but wanted something a little more playful and shareable. This recipe was my answer—a beautiful, swirled dessert that looks impressive but feels cozy and familiar. That first bite, still slightly warm, was pure bliss: tender cake, creamy filling, and bursts of berry in every slice. I immediately knew this would become my go-to dessert for every gathering from here on out.
Ingredients
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- ¾ cup (150g) granulated sugar, divided
- ⅓ cup (80ml) whole milk
- 1 teaspoon vanilla extract
- 8 oz (226g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup finely diced fresh strawberries
- 2 tablespoons strawberry jam or preserves
- Powdered sugar, for dusting
- 1 cup heavy whipping cream, for serving (optional)
Let’s talk about a few of these ingredients because I’ve learned their quality makes a huge difference. Use full-fat, brick-style cream cheese that’s truly softened to room temperature; I’ve tried with the spreadable kind, and it just doesn’t set up as well for the filling. For the strawberries, you want them ripe and sweet, but not mushy. I dice them small so they distribute evenly without tearing the cake. And please, don’t skip the strawberry jam in addition to the fresh berries. It acts as a glue, intensifies the strawberry flavor, and prevents the roll from being dry. Trust me, it’s the secret weapon.(See the next page below to continue…)