Strawberry Shortcake Cheesecake Rolls – Pretty, Creamy & No Fork Needed!

Strawberry Shortcake Cheesecake Rolls are a delightful twist on classic strawberry shortcake and rich cheesecake. These handheld treats are perfect for parties, spring gatherings, or any time you want a pretty, crowd-pleasing dessert without the need for forks or plates. Soft strawberry cake wrapped around a creamy cheesecake filling, drizzled with white chocolate, and topped with crushed cookies and fresh berries—this is dessert elegance in roll form.

What makes these rolls so appealing is their combination of flavor and form. You get the nostalgic sweetness of strawberry cake paired with the tangy richness of cheesecake, all rolled into a visually stunning pinwheel. The topping of crushed golden Oreos adds a sweet crunch, while fresh strawberries lend brightness and natural beauty to every slice.

These are surprisingly easy to make with a boxed cake mix and just a few other ingredients. Once the cake is baked and rolled, it’s filled with a light, whipped cream cheese layer and chilled to set. The result is a dessert that holds its shape beautifully, making it ideal for slicing and serving as individual rolls.

Whether you’re building a spring dessert table, planning a baby shower, or just need a sweet finale to a weeknight dinner, these Strawberry Shortcake Cheesecake Rolls are a fantastic option. They’re elegant enough for guests, simple enough for weeknight prep, and delicious enough that everyone will want seconds.

Servings and Timing:

Makes: 8–10 rolls
Prep Time: 25 minutes
Chill Time: 1 hour
Total Time: ~1.5 hours

Ingredients:

For the strawberry cake roll:

• 1 box strawberry cake mix (plus eggs, oil, and water as directed)
• Parchment paper (for rolling)

For the cheesecake filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped topping (store-bought or homemade)

For the topping:

• ½ cup white chocolate chips, melted
• ½ cup crushed golden Oreos or shortbread cookies
• Fresh strawberries, halved

Instructions:

1. Bake the Cake:
   Preheat your oven and prepare the strawberry cake mix according to the box directions. Line a jelly roll pan or rimmed baking sheet with parchment paper and spread the batter evenly. Bake for about 15 minutes, or until the cake is springy to the touch.
2. Roll the Cake While Warm:
   Once baked, allow the cake to cool for 3–4 minutes. Carefully roll the cake up with the parchment paper from the short side to form a log. Let it cool completely in this rolled shape.
3. Prepare the Cheesecake Filling:
   In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. Gently fold in the whipped topping to create a fluffy, creamy filling.
4. Assemble the Rolls:
   Gently unroll the cooled cake and spread the cheesecake filling evenly over the surface. Re-roll the cake tightly (without the parchment this time). Wrap in plastic wrap and refrigerate for at least 1 hour to firm up.
5. Finish and Serve:
   Once chilled, slice the roll into even portions using a serrated knife. Drizzle melted white chocolate over the top, sprinkle with crushed cookies, and crown each roll with a halved strawberry.

Variations:

• Vanilla Swap: Use vanilla cake mix instead of strawberry for a lighter, more neutral base.
• Berry Burst: Add a layer of finely chopped strawberries over the cheesecake filling before rolling for extra fruit flavor.
• Chocolate Lovers: Swap white chocolate for milk or dark chocolate drizzle.
• Mini Roll-Ups: Slice thinner and serve as bite-sized party snacks.

Tips:

• Always roll the cake while it’s still warm to avoid cracking.
• A serrated knife makes for cleaner, prettier slices.
• Let the roll chill completely before slicing for the best presentation.
• If using homemade whipped cream, stabilize it with a little powdered sugar or gelatin for better structure.
• To elevate presentation, pipe small rosettes of whipped cream on top of each roll before adding strawberries.

These Strawberry Shortcake Cheesecake Rolls are sure to bring a pop of color and a lot of flavor to your dessert table. Make them once, and they’ll be a regular in your spring and summer recipe rotation.