Homemade Strawberry Shortcake Cheesecake for Every Occasion

Strawberry Shortcake Cheesecake isn’t just a dessert. It’s the kind of sweet, creamy, berry-loaded magic that makes you pause mid-bite, close your eyes, and wonder why you haven’t made this sooner. Whether you’re baking for a special occasion or just craving something that feels like summer on a plate, this cheesecake roll delivers. With its light sponge cake base, velvety cheesecake filling, and a strawberry Oreo crunch that makes every bite irresistible, this dessert is way more than your average shortcake.

Plus, it’s got whipped cream and strawberry sauce—so, basically, dessert royalty. If you’re tired of the same old cheesecake or need a no-fail crowd-pleaser, this strawberry shortcake cheesecake might just become your new go-to. It’s easy enough for a casual weeknight bake, yet fancy enough for your next potluck or birthday. And yes, even picky eaters (you know who you are) will devour it.

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What is Strawberry Shortcake Cheesecake?

Strawberry Shortcake Cheesecake is the delightful hybrid of two dessert icons: strawberry shortcake and creamy cheesecake. Imagine the light, fluffy texture of a sponge cake rolled into a log, layered with a sweet, rich cheesecake filling, and stuffed with bits of real strawberries. Now add a buttery golden Oreo crumble that mimics that nostalgic strawberry shortcake ice cream bar flavor and you’ve got something extraordinary.

Unlike a traditional shortcake that leans biscuit-y or a New York cheesecake that’s dense and heavy, this one feels like a love letter to both. It’s baked in a jelly roll style, filled like a Yule log, and topped with all the good stuff—whipped cream, fresh strawberries, and strawberry sauce. If you’ve ever tried our Strawberry Milkshake Bundt Cake or Berrylicious Strawberry Crunch Cheesecake, this one brings a similar vibe—playful, sweet, and super satisfying. It’s more than dessert—it’s a dessert moment.

Reasons to Try Strawberry Shortcake Cheesecake

There are plenty of desserts in the sea, but Strawberry Shortcake Cheesecake stands out for some very real, very delicious reasons. First, let’s talk texture. You’re getting soft sponge cake wrapped around a fluffy cheesecake filling. That alone is enough to make you want to hoard the whole thing. But then—there’s the crumble. Oh, the crumble. It’s buttery, sweet, and a little crunchy thanks to golden Oreos and strawberry gelatin.

It sticks to the outside like glitter on a toddler. And that’s just the start. This recipe also solves the “dessert decision dilemma.” Can’t choose between cheesecake or cake? Have both. Want something fruity but also creamy? Done. Need something that looks like it took forever but really didn’t? Perfect. Also, it’s ideal for prepping ahead. That chill time in the fridge lets the flavors meld and the texture set—making it even better the next day. Whether you’re celebrating or just surviving the week, this dessert has your back.

Ingredients Needed to Make Strawberry Shortcake Cheesecake

Sponge Cake:

• ½ cup strawberries, finely chopped
• ¼ cup whole milk
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ¾ cup all-purpose flour
• 1 teaspoon vanilla extract
• ¾ cup white sugar
• 4 large eggs

Cheesecake Filling:

• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped
• ½ cup powdered sugar
• 8 oz cream cheese, softened

Strawberry Shortcake Crumble:

• 2 tablespoons unsalted butter, melted
• 2 tablespoons strawberry gelatin mix
• 1 cup crushed golden Oreo cookies

Topping:

• Whipped cream
• Fresh strawberries, sliced
• Strawberry sauce (for drizzling)

Instructions to Make Strawberry Shortcake Cheesecake (Step by Step)

Preheat and Prep Your Pan

Start by preheating your oven to 350°F (175°C). Line a 9×13 baking pan with parchment paper. This makes rolling easier later on, and trust me—you’ll thank yourself later when it’s time to lift the cake out.

Make the Sponge Cake Batter

In a large mixing bowl, beat together the sugar and eggs using a hand mixer for about 4–5 minutes. You’re looking for a pale, fluffy mixture that’s light and airy. Stir in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture. Add the milk and finally the chopped strawberries. Mix just until combined—don’t overbeat or your sponge might turn rubbery.

Bake the Sponge

Pour the batter into your lined pan and smooth it out. Bake for 10–12 minutes. The cake should spring back when gently pressed in the center. Once it’s done, let it cool for just a minute or two—then move fast.

Roll It Up

While the sponge is still warm (but not hot), roll it up carefully using the parchment paper. You’re creating that cake “memory” so it won’t crack later. Let it cool completely in this rolled-up state. This might feel weird, but it really works.

Make the Cheesecake Filling

Beat the cream cheese, powdered sugar, and vanilla together until super smooth. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently. You should have a fluffy, dreamy filling at this point.

Unroll and Fill

Gently unroll your cooled cake. Don’t rush this part—it’s like unwrapping a gift. Spread the cheesecake filling evenly across the surface. Then, roll it back up (without the parchment paper this time). Wrap the whole thing in plastic wrap and chill in the fridge for at least 2 hours.

Make the Crumble

In a small bowl, mix together the crushed golden Oreos, strawberry gelatin powder, and melted butter. Stir until it forms a clumpy, crumbly texture. It should look like your favorite ice cream bar topping—because that’s the vibe we’re going for.

Decorate the Roll

Once your cake roll is fully chilled and firm, spread a thin layer of leftover cheesecake filling all over the outside. Press the crumble onto all sides, covering as much as possible. Top with whipped cream, fresh strawberry slices, and a drizzle of strawberry sauce.

Slice and Serve

Use a serrated knife for cleaner slices. Wipe the knife between cuts if you want those neat bakery-style lines. Serve chilled and enjoy every strawberry-laced, cheesecake-filled bite.

What to Serve with Strawberry Shortcake Cheesecake

This dessert already has the spotlight, but if you want to make it a full-on show, consider serving it with a few delicious sidekicks. A scoop of vanilla bean ice cream or strawberry sorbet makes each bite cooler and creamier. If you’re hosting brunch or a tea party, pair slices with something like this Strawberry Crunch Poke Cake or a refreshing Strawberry Pretzel Salad. Craving something savory on the side? A cup of Easy Thai Shrimp Soup makes a surprising yet delightful contrast—spicy main, sweet finish. And of course, coffee is a must. A strong espresso or cold brew cuts the richness just right.

Key Tips for Making Strawberry Shortcake Cheesecake

First, roll the sponge cake while it’s still warm. This step is critical—wait too long and it cracks like dry clay. Second, don’t skimp on chilling. That cheesecake filling needs time to firm up so your slices look Instagram-worthy and hold together. Third, use real whipped cream. The canned stuff will melt into a puddle. Fourth, chop your strawberries tiny for even texture in the sponge. Nobody wants big chunks messing up the roll. Finally, don’t be afraid to get messy with the crumble—it’s meant to stick on like magic. Want more pro tips? Check out our Strawberry Sponge Cake for more sponge success secrets.

Storage and Reheating Tips for Strawberry Shortcake Cheesecake

This cheesecake roll stores beautifully in the fridge. Just keep it tightly wrapped in plastic or in an airtight container. It’ll stay fresh for about 3–4 days, though let’s be real—it probably won’t last that long. Want to prep it ahead? You can make the sponge and filling a day early and assemble the next day. Freezing isn’t ideal, since the texture of the cheesecake filling can get a little weird after thawing. But if you do freeze it, wrap it in plastic and then foil, and thaw in the fridge overnight. Reheating? Don’t. This is a cold dessert. Instead, serve it straight from the fridge, or let it sit for 5–10 minutes if you prefer it slightly softened.

FAQs

Can I make this ahead of time?
Yes! In fact, it’s better when chilled overnight. It gives the flavors time to meld and the roll to firm up.

Can I use frozen strawberries?
Fresh is best, but if you must use frozen, thaw and pat them dry thoroughly. Otherwise, they’ll add too much moisture.

What if I don’t have golden Oreos?
Shortbread cookies or vanilla wafers work too, but the Oreos give it that classic strawberry shortcake flavor.

Can I double this recipe?
Absolutely. Just use two pans and split the batter evenly.

How do I prevent the cake from cracking?
Roll it while warm, don’t overbake, and let it cool fully in the rolled position. It’s like cake yoga.

Final Thoughts

There’s something truly special about Strawberry Shortcake Cheesecake. It’s nostalgic yet modern, simple yet impressive, and sweet without being over the top. It’s the kind of dessert that feels like home but still makes your guests ask, “Wait, you made this?” Whether you’re sharing it at a party, treating your family, or just craving a moment of strawberry bliss, this recipe delivers every single time. Ready for your next strawberry adventure? You’ll probably love our Strawberry Crunch Cupcakes too.

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