Here is a detailed, step-by-step recipe for a Strawberry Shortcake Cheesecake Roll — a soft vanilla sponge cake rolled with creamy cheesecake filling and fresh strawberries.

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Strawberry Shortcake Cheesecake Roll

Ingredients

For the Sponge Cake

• 4 large eggs, room temperature

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 3/4 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 2 tablespoons milk

• Powdered sugar (for rolling)

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For the Cheesecake Filling

• 8 oz (225 g) cream cheese, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

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For the Strawberry Layer

• 1 1/2 cups fresh strawberries, finely chopped

• 2 tablespoons granulated sugar

• 1 teaspoon lemon juice

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Step-by-Step Directions

Step 1: Prepare the Pan

1. Preheat oven to 350°F (175°C).

2. Line a 10×15-inch jelly roll pan with parchment paper.

3. Lightly grease the parchment.

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Step 2: Make the Sponge Cake Batter

1. In a large bowl, beat eggs and granulated sugar with an electric mixer on high for 4–5 minutes until thick, pale, and tripled in volume.

2. Mix in vanilla extract.

3. In a separate bowl, whisk flour, baking powder, and salt.

4. Gently fold dry ingredients into the egg mixture using a spatula. Do not overmix.

5. Warm the milk slightly and fold it into the batter.

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Step 3: Bake the Cake

1. Spread batter evenly into the prepared pan.

2. Bake for 10–12 minutes, or until the cake springs back lightly when touched.

3. Do not overbake — this keeps the cake flexible for rolling.

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Step 4: Roll the Cake While Warm

1. Lay a clean kitchen towel on the counter and dust it generously with powdered sugar.

2. Immediately invert the hot cake onto the towel.

3. Carefully peel off the parchment paper.

4. Starting from the short end, roll the cake up with the towel inside.

5. Let cool completely (about 1 hour).

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Step 5: Prepare the Strawberry Filling

1. In a bowl, combine chopped strawberries, sugar, and lemon juice.

2. Let sit for 15–20 minutes to release juices.

3. Drain excess liquid before using.

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Step 6: Make the Cheesecake Filling

1. Beat softened cream cheese until smooth and creamy.

2. Add powdered sugar and vanilla; beat until combined.

3. In a separate bowl, whip heavy cream to stiff peaks.

4. Gently fold whipped cream into the cream cheese mixture until smooth.

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Step 7: Assemble the Roll

1. Carefully unroll the cooled cake.

2. Spread the cheesecake filling evenly over the surface, leaving about 1/2 inch border.

3. Sprinkle drained strawberries evenly over the filling.

4. Gently roll the cake back up (without the towel).

5. Wrap tightly in plastic wrap.

6. Refrigerate for at least 2 hours to set.

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Step 8: Serve

1. Dust with powdered sugar before serving.

2. Slice with a sharp knife, wiping the blade between cuts for clean slices.

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Optional Topping Ideas

• Crushed golden cookies for a “shortcake crunch” topping

• Drizzle of white chocolate

• Fresh whole strawberries on top

• Light whipped cream garnish

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Storage

• Refrigerate up to 3 days.

• Best served chilled.

• Not recommended for freezing due to the fresh strawberry filling.