Sweet Strawberry Shortcake Cheesecake Rolls

Indulge in these decadent Strawberry Shortcake Cheesecake Rolls, a delightful fusion of creamy cheesecake filling, sweet strawberries, and fluffy cake rolled into a perfect dessert. Whether you’re hosting a gathering or treating yourself, these rolls are sure to impress.


Why You’ll Love This Recipe

  1. Simple yet impressive: A dessert that looks fancy but is surprisingly easy to make.
  2. Flavor-packed: The combination of strawberries, cheesecake, and soft cake is irresistible.
  3. Customizable: Add toppings or fillings to make it uniquely yours.
  4. Perfect for any occasion: Great for birthdays, brunches, or as a sweet indulgence after dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Fresh strawberries
  • Cream cheese
  • Powdered sugar
  • Vanilla extract
  • Whipping cream
  • All-purpose flour
  • Eggs
  • Granulated sugar
  • Baking powder
  • Milk
  • Butter

Directions

  1. Prepare the cake layer: Preheat your oven and line a baking sheet with parchment paper. In a bowl, whisk eggs and sugar until fluffy. Gradually add the dry ingredients and milk to form a smooth batter. Spread the batter evenly on the prepared sheet and bake.
  2. Make the cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until creamy. Fold in whipped cream for a light and fluffy texture.
  3. Slice the strawberries: Wash, hull, and thinly slice the strawberries. Set aside.
  4. Assemble the rolls: Once the cake is baked and cooled, spread a layer of cheesecake filling over the top, followed by a layer of strawberries. Roll the cake carefully using the parchment paper.
  5. Chill and serve: Wrap the roll in plastic wrap and refrigerate for at least an hour. Slice and serve chilled.

Servings and Timing

  • Servings: 8-10 slices
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Chilling Time: 1 hour
  • Total Time: 1 hour 35 minutes

Variations

  • Chocolate Twist: Add a layer of melted chocolate or cocoa powder to the cheesecake filling.
  • Berry Blend: Mix raspberries, blueberries, or blackberries with the strawberries for a mixed berry flavor.
  • Gluten-Free: Use a gluten-free all-purpose flour blend for the cake layer.
  • Lemon Zest: Add a hint of lemon zest to the cheesecake filling for a tangy twist.

Storage/Reheating

  • Storage: Store the rolls in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator before serving.
  • Reheating: These rolls are best served cold, but if you prefer, allow them to sit at room temperature for 10-15 minutes before enjoying.

FAQs

Sweet Strawberry Shortcake Cheesecake Rolls

1. Can I use frozen strawberries?

Yes, but thaw and drain them first to avoid excess moisture in the rolls.

2. Can I make this dessert ahead of time?

Absolutely! Prepare and refrigerate the rolls up to 24 hours before serving.

3. How do I prevent the cake from cracking while rolling?

Roll the cake while it’s still slightly warm using parchment paper to help shape it.

4. Can I use whipped topping instead of whipping cream?

Yes, but homemade whipped cream provides a fresher and richer taste.

5. What other fruits can I use?

Try mangoes, peaches, or raspberries for a fun variation.

6. How long should I chill the rolls?

For the best texture, chill the rolls for at least 1 hour.

7. Can I make a smaller batch?

Yes, halve the recipe for a smaller roll, adjusting the baking time as needed.

8. How do I keep the filling from oozing out?

Spread the filling evenly and don’t overfill the roll.

9. What’s the best knife for slicing?

Use a serrated knife to get clean cuts without squishing the rolls.

10. Can I add toppings?

Of course! Try dusting with powdered sugar, drizzling chocolate, or adding extra strawberries.


Conclusion

Sweet Strawberry Shortcake Cheesecake Rolls combine the best of cheesecake and shortcake in a beautiful, easy-to-make dessert. With endless customization options and a presentation that wows, this recipe is perfect for all occasions. Give it a try and savor the delicious results!

Print
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Sweet Strawberry Shortcake Cheesecake Rolls

Sweet Strawberry Shortcake Cheesecake Rolls

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  • Author: samahkitchen
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours (including rising time)
  • Yield: 12 rolls 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Sweet Strawberry Shortcake Cheesecake Rolls are the perfect combination of a soft, fluffy roll and rich cheesecake filling, topped with fresh strawberries and a crumbly shortcake topping. A delightful dessert that’s as beautiful as it is delicious, ideal for any special occasion or a sweet treat!


Ingredients

Units Scale

For the Rolls:

  • 1 cup warm milk (about 110°F)
  • 2 1/4 tsp active dry yeast
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp salt
  • 4 cups all-purpose flour

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

For the Strawberry Filling:

  • 1 1/2 cups fresh strawberries, diced
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch

For the Shortcake Crumble:

  • 3/4 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp vanilla extract
  • Pinch of salt

For the Glaze:

  • 1 cup powdered sugar
  • 23 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  • Prepare the Dough:
    • In a large mixing bowl, combine the warm milk, yeast, and sugar. Let sit for 5–10 minutes until frothy.
    • Add eggs, melted butter, and salt. Mix well.
    • Gradually add flour and knead until a smooth dough forms (about 8–10 minutes by hand or 5–6 minutes with a mixer). Cover and let rise for 1–1.5 hours or until doubled in size.
  • Make the Cheesecake Filling:
    • Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  • Prepare the Strawberry Filling:
    • In a small saucepan, combine diced strawberries, sugar, and cornstarch. Cook over medium heat until thickened (about 5 minutes). Let cool completely.
  • Make the Shortcake Crumble:
    • In a bowl, mix flour, powdered sugar, melted butter, vanilla, and salt until crumbly. Set aside.
  • Assemble the Rolls:
    • Roll out the dough into a large rectangle (about 12×18 inches). Spread the cheesecake filling evenly over the dough, leaving a ½-inch border.
    • Spoon the cooled strawberry filling over the cheesecake layer.
    • Roll the dough tightly into a log and cut into 12 even rolls. Place in a greased 9×13-inch baking dish.
  • Final Rise and Bake:
    • Cover the rolls and let rise for 30–45 minutes until puffy.
    • Preheat oven to 350°F (175°C). Sprinkle shortcake crumble evenly over the rolls.
    • Bake for 25–30 minutes or until golden brown.
  • Make the Glaze:
    • Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.

Notes

  • Use ripe, fresh strawberries for the best flavor.
  • Rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.

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