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Strawberry shortcake cheesecake rolls with fresh strawberries and whipped cream

Strawberry Shortcake Cheesecake Rolls

A delightful dessert combining the sweet flavor of strawberries and creamy cheesecake wrapped in light sponge cake, perfect for gatherings.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cream Cheese Filling
  • 8 oz cream cheese, softened Ensure it's softened to room temperature for easier mixing.
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream, cold Whip until stiff peaks form.
For Assembly
  • Strawberries, sliced Use fresh strawberries for best flavor.
  • Store-bought rolled sponge cake or ladyfingers

Method
 

Preparation
  1. In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  2. In another bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture.
Assembly
  1. Place a layer of sponge cake or ladyfingers on a clean surface.
  2. Spread a generous layer of the cheesecake mixture on top of the sponge cake.
  3. Add a layer of sliced strawberries.
  4. Roll the sponge cake tightly, then wrap it in plastic wrap and refrigerate for at least 2 hours.
  5. Once chilled, slice into rolls and serve.

Notes

These rolls are best served chilled. They can be garnished with extra strawberries or a drizzle of chocolate sauce. Wrap tightly in plastic wrap or store in an airtight container in the refrigerator for up to 3 days.