Homemade Strawberry Shortcake Cheesecake

Some desserts just manage to taste like pure celebration and homemade strawberry shortcake cheesecake brings back every spring picnic in my memory. It is bright creamy and playful with those beloved flavors of strawberry shortcake and cheesecake all tangled up together. This recipe transforms everyday ingredients into a showy centerpiece and it always gets requests for seconds at family gatherings.

When I first put this together my youngest called it a grownup version of their favorite childhood treat and since then it seems to vanish at every party I bring it to

Ingredients

• Large eggs: deliver structure and give the sponge its lofty tenderness Look for fresh eggs with vibrant yolks
• Granulated sugar: brings just the right touch of sweetness Use fine baking sugar for smoother results
• Vanilla extract: softens the flavor and enhances the strawberry notes Pure vanilla really makes a difference
• All-purpose flour: builds a soft sponge Aim for a light hand when folding in
• Baking powder: ensures lift and a delicate crumb Always check the expiration date for potency
• Salt: brings out all the flavors even in dessert Use fine sea salt for even mixing
• Whole milk: helps the sponge stay moist and tender Full fat makes a richer cake
• Finely chopped strawberries: give pockets of fruitiness Ripe local berries pack the most flavor and color
• Cream cheese: lays the smooth tangy foundation for the cheesecake bite Full fat cream cheese at room temp blends best
• Powdered sugar: keeps the filling creamy and lump free
• Heavy whipping cream: turns luscious and fluffy when whipped Chill your bowl and beaters beforehand for speediest peaks
• Golden Oreos: create that signature shortcake crumble Choose the classic version for best results
• Strawberry gelatin powder: delivers vibrant color and berry taste
• Melted butter: binds the cookie crumble together Use real butter for melt in your mouth texture
• Fresh strawberries: top things off for a burst of flavor Slice just before serving for juiciest results
• Whipped cream and a drizzle of strawberry sauce: add extra flair and decadence

Instructions

Prepare the Sponge:

Preheat your oven to 175 C or 350 F and line a 9 by 13 inch baking sheet with parchment paper. Crack eggs into a large mixing bowl and beat with sugar until thick and pale which takes about five minutes using an electric mixer. Stir in vanilla extract. Sift together the flour baking powder and salt then gently fold into the egg mixture being careful not to deflate the batter. Pour in the milk and fold in the chopped strawberries. Spread this batter evenly over the prepared baking sheet. Bake for just 10 to 12 minutes until a toothpick comes out clean and the cake springs to the touch. Right out of the oven while it is still warm roll the cake up with the parchment paper into a log to prevent cracking. Let it cool completely still rolled up

Make the Cheesecake Filling:

Beat softened cream cheese powdered sugar and vanilla until smooth and fluffy in a stand mixer or with a hand mixer. In a separate chilled bowl whip the heavy cream until it holds stiff peaks and then gently fold it into the cream cheese mixture making sure not to knock out all the air

Fill and Roll the Cake:

Very carefully unroll the cooled cake. Spread the prepared cheesecake filling in an even generous layer all the way to the edges. Roll the cake up again as gently as possible and wrap tightly in plastic. Chill for at least two hours to let everything set

Mix the Shortcake Crumble:

Crush golden Oreos either in a food processor or by hand in a resealable bag. Mix the crushed cookies with the strawberry gelatin powder and melted butter using a fork until the mixture becomes sandy and clumpy. This will be the flavorful pink crumble that really makes this dessert stand out

Finish and Decorate:

Unwrap the chilled rolled cake and slather with any leftover cheesecake filling to help the topping stick. Sprinkle the prepared shortcake crumble evenly over the surface pressing gently so it adheres. Finish with plenty of fresh strawberries a cloud of whipped cream and a thin drizzle of strawberry sauce. Slice cleanly and serve to applause

I am always amazed at how the golden Oreo crumb brings playful nostalgia to each slice. My favorite memories are serving this to friends new to the idea of rolled cheesecake and watching faces light up with surprise and delight

Storage Tips

Keep leftovers wrapped well in the refrigerator for up to three days. The crumble stays crisp best if you add it just before serving rather than ahead of time. For longer storage I have also frozen individual slices wrapped tightly and the cake texture remains lovely after thawing in the fridge

Ingredient Substitutions

If you are out of golden Oreos try vanilla wafer cookies or butter cookies instead for the shortcake layer. Blueberries or raspberries can stand in if strawberries are not available. Regular cream cheese definitely outshines any low fat versions in flavor but you can use reduced fat for a slightly lighter dessert

Serving Suggestions

Serve slices cold or slightly chilled for the best cheesecake texture and cleanest cuts. During summer months a scoop of vanilla bean ice cream turns each slice into a true treat. This is also a lovely dessert to top with extra berries and fresh mint for a burst of color

Even beginners will find success with this recipe. It truly tastes like spring and summer on a plate!

Common Recipe Questions

→ How do I ensure my sponge cake stays soft and flexible?

Roll the cake while still warm with parchment, allowing it to cool in shape to prevent cracks and dryness.

→ What is the best way to achieve smooth cheesecake filling?

Beat softened cream cheese and sugar until creamy, then gently fold in whipped heavy cream for a light texture.

→ How do I create a crunchy strawberry shortcake crumble?

Combine crushed golden Oreos, strawberry gelatin, and melted butter, mixing until evenly coated and crumbly.

→ Can I prepare this dessert ahead of time?

Yes, chill the assembled roll for at least 2 hours; it can be refrigerated overnight and decorated before serving.

→ What is the best way to slice the cake roll cleanly?

Use a sharp, serrated knife and wipe it clean between slices to maintain the cake’s neat, layered look.

→ Can I substitute another fruit for strawberries?

Yes, try raspberries or blueberries, adjusting crumble flavors to complement your chosen fruit.