Delightfully soft and bursting with fresh flavor, these Mini Strawberry Shortcake Cheesecake Rolls are the ultimate summer dessert. Combining light sponge cake with a creamy cheesecake filling and sweet strawberries, each slice offers a beautiful swirl and a satisfying balance of textures and tastes.
Perfect for parties, showers, or any occasion where you want to impress, these rolls come together in a few simple steps. The cake is baked flat, then rolled while warm to form its iconic spiral. Once cooled, it’s filled with a rich cheesecake mousse and finely chopped strawberries, then rolled again for that eye-catching cross-section.
The final flourish—a coating of vanilla cookie crumbs and a drizzle of white chocolate—adds both visual appeal and extra indulgence. A halved strawberry on each slice elevates the presentation and highlights the dessert’s bright, fruity character.
Not only are these rolls a crowd-pleaser, but they also hold well in the fridge, making them a great make-ahead treat. Each bite is creamy, tangy, and just the right amount of sweet.
ADVERTISEMENT
Servings and timing:
Total Time: 1 hour
Yield: 8–10 slices
Ingredients :
For the Cake Roll:
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ cup whole milk
- Red or pink food coloring (optional)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ½ cup finely chopped fresh strawberries
For the Coating and Garnish:
- ¾ cup vanilla cookie crumbs (e.g., Golden Oreos or Nilla Wafers)
- 1 cup white chocolate chips or melting wafers
- 8–10 whole strawberries, halved
Instructions:
See Next Page =>
