Strawberry Shortcake Cheesecake Rolls – No-Bake, No-Stress, All Bliss!
Get ready for an absolutely divine dessert experience that combines classic flavors with incredible ease! These Strawberry Shortcake Cheesecake Rolls are truly a no-bake, no-stress, all-bliss sensation. Imagine a dreamy swirl of rich, tangy cheesecake, vibrant, juicy strawberries, and delicate shortcake crumbs, all beautifully wrapped in a tender, rollable form. It’s the perfect sweet escape, offering all the delightful elements of a beloved strawberry shortcake and creamy cheesecake in one irresistible bite!
This recipe is a stroke of genius for anyone seeking a show-stopping dessert without the hassle of baking. It’s cool, creamy, and bursting with fresh fruit flavor, making it ideal for summer gatherings, potlucks, or simply a refreshing treat on a warm day. The blend of textures – the smooth cheesecake, the soft cake, and the burst of fresh berries – creates a truly memorable and utterly satisfying dessert.
Ingredients:
- 8 oz full-fat cream cheese, softened (1 block)
- ¼ cup powdered sugar, sifted (plus extra for dusting)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
- 2 cups fresh strawberries, hulled and finely diced (plus extra for garnish)
- 1 cup shortcake crumbs (from store-bought shortbread cookies, pound cake, or angel food cake, crumbled)
- 1 (10-12 oz) prepared angel food cake, or a store-bought pound cake, cut into thin, uniform slices (about ¼ to ½ inch thick, enough to create a 9×13 inch rectangle when laid flat)
Equipment:
- 9×13 inch baking pan (or a similar flat surface for assembling the roll)
- Parchment paper or plastic wrap
- Large mixing bowls (2)
- Electric mixer (handheld or stand mixer with whisk attachment)
- Rubber spatula
- Sharp knife
Instructions:
1. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened full-fat cream cheese, ¼ cup powdered sugar, and 1 tsp vanilla extract with an electric mixer until completely smooth and creamy, with no lumps. Scrape down the sides of the bowl as needed.
2. Whip the Heavy Cream:
- In a separate, very clean, large mixing bowl, beat the cold heavy whipping cream on high speed until stiff peaks form. Be careful not to overbeat, or it will turn into butter.
3. Combine Filling:
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined and uniform. Be careful not to deflate the mixture. This is your light and fluffy cheesecake filling.
4. Prepare the Cake Base:
- Line a 9×13 inch baking pan (or similar flat surface) with a large piece of parchment paper or plastic wrap, leaving plenty of overhang on all sides.
- Arrange the thin slices of angel food cake (or pound cake) tightly together on the parchment paper to form a cohesive, flat rectangle, roughly 9×13 inches. You may need to trim pieces to fit snugly together. If using a pound cake, you can even gently roll it slightly flatter with a rolling pin if desired, to make it more pliable.
5. Assemble the Roll:
- Evenly spread the prepared cheesecake filling over the entire surface of the cake slices, leaving a small border (about ½ inch) along one of the long edges.
- Sprinkle about 1 cup of finely diced fresh strawberries evenly over the cheesecake filling.
- Next, sprinkle the shortcake crumbs evenly over the strawberries.
- Starting from the long edge opposite the ½-inch border, carefully and tightly roll the cake up into a log, using the parchment paper/plastic wrap to help you lift and guide the roll. Roll it as tightly as possible to prevent gaps.
- Once rolled, gently pinch the seam closed.
6. Chill and Slice:
- Wrap the entire roll tightly in the parchment paper/plastic wrap, twisting the ends to secure.
- Refrigerate the Strawberry Shortcake Cheesecake Roll for at least 4 hours, or preferably overnight. This chilling time is crucial for the roll to firm up and for the flavors to meld, making it much easier to slice neatly.
- Before serving, unwrap the roll. Use a very sharp knife (wiping the knife with a hot, damp cloth between slices for cleaner cuts) to slice the roll into 1 to 1½-inch thick portions.
- Garnish each slice with extra fresh strawberry pieces or a light dusting of powdered sugar, if desired.
Tips & Variations:
- Cake Choice: Angel food cake is lighter, while pound cake will give a richer, denser roll. Both work wonderfully. Ensure slices are thin enough to roll without cracking.
- Strawberry Prep: Make sure strawberries are finely diced so they distribute well and don’t make the roll lumpy. Blot them dry slightly if they are very juicy.
- Other Berries: This recipe is highly adaptable! Try raspberries, mixed berries, or even peaches for a different fruit flavor.
- Homemade Shortcake Crumbs: You can easily make your own by crumbling store-bought shortbread cookies, vanilla wafers, or even leftover cake.
- Make Ahead: This dessert is perfect for making ahead! It needs ample chilling time anyway, so preparing it the day before is ideal.
- Storage: Store leftover Strawberry Shortcake Cheesecake Rolls, tightly covered, in the refrigerator for up to 3-4 days.
These Strawberry Shortcake Cheesecake Rolls offer a dreamy swirl of creamy cheesecake, juicy strawberries, and shortcake crumbs all wrapped in a tender roll – truly no-bake, no-stress, and all bliss!