Sweet Strawberry Shortcake Cheesecake Rolls

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As a baker, I’m always looking for ways to elevate classic flavors and create something new. Today, I’m excited to share with you my recipe for Sweet Strawberry Shortcake Cheesecake Rolls. These rolls bring together the best of both worlds: the softness and fluffiness of shortcake paired with a rich and creamy cheesecake filling. Topped with sweet, juicy strawberries, these rolls are a delightful treat that can be enjoyed for breakfast, dessert, or anytime you’re in the mood for something indulgent. I’ve combined simple ingredients in a way that’s easy to prepare, but the result feels like a special occasion dessert. Whether you’re baking for your family, a gathering, or just to satisfy your own sweet tooth, these rolls are sure to impress.

Ingredients + How to Bake

Ingredients:

For the rolls:

2 cups all-purpose flour

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, cold and cubed

3/4 cup heavy cream

1 tsp vanilla extract

For the cheesecake filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 tsp vanilla extract

1/2 cup heavy cream

For the strawberry topping:

1 1/2 cups fresh strawberries, chopped

1 tbsp granulated sugar

1 tsp lemon juice

Instructions:

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

  2. Make the Dough: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Gradually pour in the heavy cream and vanilla extract, mixing just until the dough comes together.

  3. Roll Out the Dough: Turn the dough out onto a lightly floured surface. Roll it out into a rectangle, about 1/2 inch thick.

  4. Prepare the Cheesecake Filling: In a separate bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Slowly add the heavy cream and continue to beat until the mixture thickens and becomes fluffy.

  5. Assemble the Rolls: Spread the cheesecake filling evenly over the dough rectangle, leaving a small border around the edges. Roll the dough up tightly, starting from the long side. Slice the rolled dough into 8-10 equal pieces and place them on the prepared baking sheet.

  6. Bake the Rolls: Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown and the filling is set.

  7. Prepare the Strawberry Topping: While the rolls are baking, mix the chopped strawberries with sugar and lemon juice in a bowl. Let them sit for 10-15 minutes to release their juices.

  8. Serve: Once the rolls have cooled slightly, top them with the macerated strawberries. Serve immediately and enjoy!

    How Long to Bake, How to Store Leftovers, Tips for Perfect Rolls

    How Long to Bake:
    These Sweet Strawberry Shortcake Cheesecake Rolls take approximately 20-25 minutes to bake in a 375°F (190°C) preheated oven. Keep an eye on them toward the end of the baking time. They should turn golden brown, and the cheesecake filling should set inside the rolls. If you notice the tops of the rolls getting too brown before they’re fully baked, cover them loosely with foil and continue baking until done.

    How to Store Leftovers:
    If you have any leftover rolls (though I doubt you will!), you can store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 4 days. When you’re ready to eat them again, you can reheat them gently in the oven at 350°F (175°C) for about 5-10 minutes to get the outer crust back to its soft, golden perfection.

    Tips for Perfect Strawberry Shortcake Cheesecake Rolls:

    • Use cold butter: The key to achieving the perfect, flaky texture in your rolls is cold butter. When you cut the butter into the dry ingredients, make sure it remains in small, pea-sized pieces. This will help create a tender, airy dough.

    • Don’t overwork the dough: Once you add the wet ingredients to the dry, mix gently. Overworking the dough can make it tough, so be sure to handle it as little as possible.

    • Chill the cheesecake filling: If you find the cheesecake filling too soft or runny, pop it in the fridge for 10-15 minutes before spreading it on the dough. This makes it easier to work with and helps prevent it from spilling out during the rolling process.

    • Use fresh strawberries: For the best flavor, use fresh, ripe strawberries. The natural sweetness and juiciness of the fruit will balance perfectly with the creamy cheesecake filling and the soft rolls.

    • Add a glaze: For an extra indulgent touch, drizzle some cream cheese glaze or a simple powdered sugar glaze over the rolls just before serving. It adds a delightful sweetness and a little extra creaminess to each bite.

      Frequently Asked Questions

      1. Can I make these rolls ahead of time?
      Yes! You can prepare the rolls ahead of time and store them in the refrigerator before baking. After assembling the rolls, place them on the baking sheet, cover them tightly with plastic wrap, and refrigerate for up to 12 hours. When you’re ready to bake, just pop them in the oven and bake as directed. This makes them a great option for breakfast or brunch gatherings.

      2. Can I use frozen strawberries instead of fresh ones?
      While fresh strawberries provide the best flavor and texture, you can use frozen strawberries if necessary. Just be sure to thaw them completely and drain any excess liquid before using them in the topping. If using frozen berries, you may need to adjust the amount of sugar depending on how sweet the strawberries are.

      3. Can I freeze these cheesecake rolls?
      Yes, you can freeze these rolls for later enjoyment. After baking, allow them to cool completely, then store them in an airtight container or freezer-safe bag. They can be frozen for up to 3 months. To reheat, bake them in a 350°F (175°C) oven for 10-15 minutes or until heated through. For best results, reheat only the portions you plan to enjoy.

      4. How do I prevent the filling from leaking out during baking?
      To prevent the cheesecake filling from leaking out, make sure the edges of your dough are sealed well before baking. After spreading the cheesecake mixture on the dough, roll it up tightly and pinch the seams to ensure everything stays inside. If you have extra filling, you can add it to the strawberry topping for extra creaminess or drizzle it over the finished rolls.

      Print

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      Sweet Strawberry Shortcake Cheesecake Rolls

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      • Author: Lena Meeli
      • Total Time: 35 minutes
      • Yield: 8-10 servings 1x
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      Description

      These Sweet Strawberry Shortcake Cheesecake Rolls are a delightful treat that combines the best of shortcake and cheesecake into one irresistible dessert. The fluffy, soft rolls are filled with a creamy, tangy cheesecake mixture and topped with sweet strawberries. Whether you serve them as a dessert or a special breakfast, they’re sure to be a crowd-pleaser. This recipe is simple enough for a weekday bake but feels fancy enough for any occasion.

      Ingredients

      Scale

      For the rolls:

      • 2 cups all-purpose flour

      • 1/4 cup granulated sugar

      • 1 tbsp baking powder

      • 1/2 tsp salt

      • 1/2 cup unsalted butter, cold and cubed

      • 3/4 cup heavy cream

      • 1 tsp vanilla extract

      For the cheesecake filling:

      • 8 oz cream cheese, softened

      • 1/2 cup powdered sugar

      • 1/2 tsp vanilla extract

      • 1/2 cup heavy cream

      For the strawberry topping:

      • 1 1/2 cups fresh strawberries, chopped

      • 1 tbsp granulated sugar

      • 1 tsp lemon juice

      Instructions

      • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

      • In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold, cubed butter and mix until it resembles coarse crumbs.

      • Gradually pour in heavy cream and vanilla extract, mixing until the dough comes together.

      • Roll the dough on a floured surface into a rectangle. Spread cheesecake filling evenly over the dough.

      • Roll the dough tightly, slice into 8-10 pieces, and place them on the baking sheet.

      • Bake for 20-25 minutes, or until golden brown and the filling is set.

      • While baking, mix chopped strawberries with sugar and lemon juice. Let sit for 10-15 minutes.

      • Top the baked rolls with the strawberry mixture and serve warm.

      Notes

      • For extra crunch, sprinkle chopped walnuts or almonds over the rolls before baking.

      • Store leftover rolls in an airtight container for up to 2 days at room temperature or 4 days in the fridge. Reheat gently in the oven.

      • Substitute the cream cheese filling with mascarpone for a different flavor.

      • Prep Time: 10 minutes
      • Cook Time: 25 minutes

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