Strawberry Shortcake Cheesecake Rolls Creamy
These Strawberry Shortcake Cheesecake Rolls are a creamy, fruity twist on classic shortcake—filled with cheesecake, topped with strawberry crunch, and irresistibly pretty!
Ingredients
- 1 box strawberry cake mix plus box ingredients: eggs, oil, water
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream cold
- 10 Golden Oreos crushed
- 1 tbsp strawberry gelatin powder
- 1 tbsp melted butter
- Fresh strawberries for garnish
- Powdered sugar for dusting towel
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and grease it.
- Prepare strawberry cake mix as directed and pour into the prepared pan. Bake 12–15 minutes.
- While warm, turn cake onto a clean towel dusted with powdered sugar. Roll gently with the towel and let cool completely.
- Beat cream cheese until smooth. Add powdered sugar and vanilla.
- In a separate bowl, beat heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Unroll cooled cake, spread cheesecake filling evenly, then re-roll (without towel). Wrap in plastic wrap and chill 1 hour.
- Mix Golden Oreo crumbs, strawberry gelatin, and melted butter to create strawberry crunch.
- Frost outside of the roll with a little filling and coat with crunch topping.
- Slice into rolls, top with fresh strawberries, and serve chilled.
Notes
Roll the cake while still warm to prevent cracking.
Chill thoroughly for cleaner slices.
Great for make-ahead desserts!