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
- Simple yet impressive: A dessert that looks fancy but is surprisingly easy to make.
- Flavor-packed: The combination of strawberries, cheesecake, and soft cake is irresistible.
- Customizable: Add toppings or fillings to make it uniquely yours.
- 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
- 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.
- Make the cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until creamy. Fold in whipped cream for a light and fluffy texture.
- Slice the strawberries: Wash, hull, and thinly slice the strawberries. Set aside.
- 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.
- 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
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
Sweet Strawberry Shortcake Cheesecake Rolls
- 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
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
- 2–3 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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