Strawberry Shortcake Cheesecake Rolls
Yields: 10–12 rolls
Prep Time: 30 minutes (plus cooling time)
Cook Time: 12–15 minutes
Total Time: 45 minutes + cooling
Ingredients
For the Cake Roll:
1 box (15–18 oz) strawberry cake mix (plus eggs, oil, and water as called for on the box)
Powdered sugar, for dusting
For the Cheesecake Filling:
8 oz cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla extract
For the Strawberry Filling & Topping:
1 pint fresh strawberries, hulled and sliced
2 tablespoons granulated sugar (or to taste)
1 tablespoon lemon juice (optional, enhances flavor)
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Directions
1. Bake the Strawberry Cake Roll
Preheat oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper, extending the paper over the short sides. Grease the parchment as well.
Prepare the cake batter according to box instructions.
Pour the batter into the prepared pan and spread evenly.
Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Immediately after baking, run a knife along the edges to loosen. Generously dust the top of the cake with powdered sugar.
Lay a clean kitchen towel over the cake, then carefully invert the cake onto the towel. Peel off the parchment.
Starting from one short end, roll the cake and towel together into a spiral. Let it cool completely on a wire rack.
2. Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese with sugar until smooth.
Mix in the vanilla extract. Set aside.
3. Prepare the Strawberry Filling & Whipped Cream
In a bowl, toss sliced strawberries with granulated sugar and lemon juice (if using). Let sit for 10–15 minutes until juicy.
In a separate chilled bowl, beat heavy cream until soft peaks form. Add powdered sugar and vanilla, then continue beating until stiff peaks form.
4. Assemble the Rolls
Once the cake is completely cool, gently unroll it.
Spread the cheesecake filling evenly over the cake, leaving a ½-inch border on one long side.
Spoon half of the sugared strawberries over the cheesecake layer.
Carefully re-roll the cake from the starting edge.
Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
5. Slice and Serve
Trim the ends for a clean presentation.
Slice into 1-inch pieces and arrange on a serving plate.
Top each roll with whipped cream and remaining strawberries and syrup.