Why You’ll Love This Recipe
Sweet Strawberry Shortcake Cheesecake Rolls are a delightful fusion of classic strawberry shortcake and creamy cheesecake, all wrapped into a soft, tender roll. This dessert combines the freshness of juicy strawberries with rich, velvety cheesecake filling, making it an irresistible treat. Perfect for spring gatherings, brunches, or a refreshing summer dessert, these rolls are both visually stunning and bursting with flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter
- Eggs
- Milk
- Vanilla extract
- Cream cheese
- Powdered sugar
- Fresh strawberries (chopped)
- Heavy cream (optional, for frosting consistency)
- Graham cracker crumbs (for garnish, optional)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, beat the butter and eggs until light and fluffy. Add milk and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
- Roll out the dough on a floured surface into a rectangle about 1/4 inch thick.
- For the cheesecake filling, beat the cream cheese and powdered sugar until smooth and creamy.
- Spread the cheesecake mixture evenly over the dough, leaving a small border around the edges.
- Sprinkle the chopped strawberries evenly over the cheesecake layer.
- Carefully roll the dough from the long side into a tight log. Slice into even rolls.
- Place the rolls on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Allow the rolls to cool slightly before drizzling with a glaze made from powdered sugar and heavy cream if desired.
- Garnish with graham cracker crumbs for a sweet crunch.
Servings and Timing
- Servings: 10-12 rolls
- Preparation time: 20 minutes
- Baking time: 20-25 minutes
- Cooling and glazing time: 30 minutes
Variations
- Lemon Zest: Add a bit of lemon zest to the cheesecake filling for a fresh, zesty twist.
- Berry Mix: Incorporate a variety of berries like blueberries or raspberries for added flavor.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the top for an indulgent touch.
- Gluten-Free Option: Use a gluten-free flour blend to accommodate dietary needs.
Storage/Reheating
Store Sweet Strawberry Shortcake Cheesecake Rolls in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. These rolls can also be frozen for up to 2 months; thaw in the refrigerator overnight before serving.
FAQs
Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well to prevent excess moisture in the rolls.
How do I keep the rolls from becoming soggy?
Avoid overfilling with strawberries and ensure the rolls are baked until golden brown.
Can I make these rolls ahead of time?
Yes, you can prepare the dough and filling, assemble the rolls, and refrigerate overnight before baking.
What type of cream cheese should I use?
Full-fat cream cheese is recommended for the creamiest, richest texture.
Can I add nuts for extra crunch?
Yes, chopped almonds or pecans can be added to the filling or sprinkled on top.
How do I get evenly sliced rolls?
Use a sharp knife or dental floss to cut through the dough cleanly without squishing it.
Is it possible to make a dairy-free version?
Yes, use dairy-free cream cheese, butter, and milk alternatives.
Can I use pre-made dough?
Yes, pre-made crescent roll or puff pastry dough can be used for convenience.
How do I prevent the cheesecake filling from leaking out?
Roll the dough tightly and leave a border around the edges to help seal in the filling.
What can I use instead of graham cracker crumbs for garnish?
Crushed shortbread cookies or digestive biscuits make excellent alternatives.
Conclusion
Sweet Strawberry Shortcake Cheesecake Rolls are a perfect blend of fruity freshness and creamy indulgence, making them a standout dessert for any occasion. Easy to prepare and adaptable with various flavor twists, these rolls are sure to impress family and friends with their delightful taste and beautiful presentation.
Print
Sweet Strawberry Shortcake Cheesecake Rolls
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 52 minutes
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Strawberry Shortcake Cheesecake Rolls are the perfect fusion of creamy cheesecake, fresh strawberries, and soft, fluffy cake. Rolled up like a jelly roll, each slice reveals beautiful swirls of luscious cream cheese filling and sweet strawberry goodness. This dessert is refreshing, light, and perfect for summer gatherings, picnics, or special occasions.
Ingredients
For the Cake Roll:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup whole milk, room temperature
- Powdered sugar, for dusting
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, cold
For the Strawberry Shortcake Layer:
- 1 1/2 cups fresh strawberries, diced
- 1/4 cup granulated sugar (adjust to taste)
- 1/2 cup crushed shortbread cookies or vanilla wafers (for a crumbly shortcake texture)
Optional Garnish:
- Fresh strawberries, sliced
- Whipped cream
- Additional cookie crumbs
Instructions
- Prepare the Oven & Pan:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. - Make the Cake Batter:
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat the eggs and granulated sugar until thick, pale, and fluffy (about 4-5 minutes).
Add the vanilla extract and mix. Gently fold in the dry ingredients, alternating with the milk until just combined. - Bake the Cake:
Pour the batter into the prepared pan, spreading it evenly.
Bake for 10–12 minutes, or until the cake springs back when lightly touched. - Roll the Cake:
While the cake is still warm, dust a clean kitchen towel with powdered sugar.
Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake (with the towel inside) starting from the short end.
Let it cool completely. - Prepare the Cheesecake Filling:
In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until light and fluffy. - Prepare the Strawberry Shortcake Layer:
Toss the diced strawberries with sugar and let sit for 5-10 minutes to release their juices. Drain any excess liquid to prevent sogginess.
Mix in the crushed cookies for added texture. - Assemble the Rolls:
Carefully unroll the cooled cake. Spread an even layer of the cheesecake filling over the surface, leaving a small border around the edges.
Evenly distribute the strawberry shortcake mixture over the filling.
Gently re-roll the cake without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set. - Serve:
Before serving, dust with powdered sugar and garnish with fresh strawberries and whipped cream if desired.
Slice into rolls and enjoy!
Notes
- For a more intense strawberry flavor, add a thin layer of strawberry jam before the cheesecake filling.
- Make sure the cake is completely cool before adding the filling to avoid melting.
- The cake roll can be made a day in advance and stored in the refrigerator.
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