Introduction

This Homemade Strawberry Shortcake Cheesecake combines the lightness of sponge cake with creamy cheesecake filling and a crunchy strawberry crumble. It’s a delightful dessert perfect for any occasion that will impress family and friends alike.

Homemade Strawberry Shortcake Cheesecake Recipe - Recipe Image

Ingredients

4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1/2 cup strawberries, finely chopped
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup golden Oreos, crushed
2 tablespoons strawberry gelatin powder
2 tablespoons unsalted butter, melted
Fresh strawberries, sliced (for garnish)
Whipped cream (for garnish)
Strawberry sauce, for drizzling

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper.
Step 2: In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale. Add vanilla extract and mix well.
Step 3: Sift together the flour, baking powder, and salt, then gently fold them into the egg mixture. Stir in the whole milk and fold in the finely chopped strawberries.
Step 4: Spread the batter evenly onto the prepared baking sheet and bake for 10-12 minutes, until the cake springs back when lightly touched.
Step 5: While the cake is still warm, use the parchment paper to carefully roll it into a log. Let it cool completely in the rolled shape to avoid cracking.
Step 6: To make the cheesecake filling, beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it gently into the cream cheese mixture.
Step 7: Unroll the cooled cake carefully and spread an even layer of cheesecake filling over the surface. Roll the cake back up gently without pressing too hard.
Step 8: Wrap the roll in plastic wrap and chill in the refrigerator for at least 2 hours to let it set.
Step 9: Prepare the crumble by combining crushed golden Oreos, strawberry gelatin powder, and melted butter in a small bowl. Mix until the texture resembles coarse crumbs.
Step 10: Once chilled, coat the outside of the cake roll with a thin layer of cheesecake filling. Sprinkle the strawberry shortcake crumble all over the roll.
Step 11: Garnish with fresh sliced strawberries, dollops of whipped cream, and drizzle with strawberry sauce. Slice and serve.

Tips & Variations

Use fresh, ripe strawberries for the best flavor in both the filling and garnish.
Substitute golden Oreos with graham cracker crumbs for a more classic shortcake crumble.
Chill the cake roll longer for firmer slices and easier cutting.
Add a splash of lemon juice to the cheesecake filling for a subtle tang.

Storage

Store the strawberry shortcake cheesecake covered in the refrigerator for up to 3 days. Keep it well wrapped to avoid drying out. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake up to a day in advance and keep it refrigerated. This helps the flavors meld and the cake to set perfectly.

What can I use instead of strawberry gelatin powder?

If you don’t have strawberry gelatin powder, you can substitute with raspberry gelatin powder or finely crushed freeze-dried strawberries for a natural strawberry flavor in the crumble.

Homemade Strawberry Shortcake Cheesecake Recipe

Print Recipe

★★★★★

5 from 133 reviews

This Homemade Strawberry Shortcake Cheesecake is a delightful twist on classic dessert rolls, combining a light, fluffy strawberry-studded sponge cake with a rich and creamy cheesecake filling. Topped with a crunchy strawberry shortcake crumble made from golden Oreos and strawberry gelatin, this dessert is finished with fresh strawberries, whipped cream, and strawberry sauce for an irresistible treat perfect for any occasion.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 2 hours 32 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Sponge Cake

4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1/2 cup strawberries, finely chopped

Cheesecake Filling

8 ounces cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract

Strawberry Shortcake Crumble

1 cup golden Oreos, crushed
2 tablespoons strawberry gelatin powder
2 tablespoons unsalted butter, melted

For Garnish

Fresh strawberries, sliced
Whipped cream
Strawberry sauce, for drizzling

Instructions

Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper. In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is thick and pale. Blend in the vanilla extract. Sift together the flour, baking powder, and salt, then gently fold this dry mixture into the egg mixture. Stir in the whole milk and fold in the finely chopped strawberries. Spread the batter evenly onto the prepared baking sheet.
Bake the Cake: Place the baking sheet in the oven and bake for 10-12 minutes until the cake springs back when lightly touched, ensuring the sponge is cooked but still soft.
Roll and Cool the Cake: While the cake is still warm, use the parchment paper to gently roll it into a log shape. Let the rolled cake cool completely in this shape to prevent cracking later during filling.
Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and fluffy filling.
Assemble the Filled Cake Roll: Unroll the cooled cake gently. Spread an even layer of the cheesecake filling over the entire surface. Then, carefully re-roll the cake without pressing too hard to avoid squeezing out the filling. Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
Prepare Strawberry Shortcake Crumble: In a small bowl, mix the crushed golden Oreos, strawberry gelatin powder, and melted butter together. Stir until the mixture forms coarse crumbs resembling a crunchy topping.
Finish and Decorate: Remove the chilled cake roll from the fridge and unwrap it. Spread a thin layer of cheesecake filling on the outside of the roll. Generously sprinkle the strawberry shortcake crumble all over the coated cake. Garnish with fresh sliced strawberries, dollops of whipped cream, and drizzle with strawberry sauce. Slice and serve immediately.

Notes

Rolling the cake while warm helps prevent cracks once filled.
Chilling the cake roll allows the filling to set well and makes slicing easier.
Use fresh, ripe strawberries for the best flavor in the sponge and garnish.
The strawberry shortcake crumble adds texture and a complementary sweetness, but you can omit it if desired.
If you prefer, substitute golden Oreos with regular Oreos for a different flavor profile.
For best results, allow the dessert to chill overnight for flavors to meld.

Keywords: strawberry shortcake cheesecake, strawberry roll dessert, no-bake cheesecake filling, golden Oreo crumble, strawberry dessert roll