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
For the rolls:
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2 cups all-purpose flour
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1/4 cup granulated sugar
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1 tbsp baking powder
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1/2 tsp salt
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1/2 cup unsalted butter, cold and cubed
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3/4 cup heavy cream
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1 tsp vanilla extract
For the cheesecake filling:
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1/2 tsp vanilla extract
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1/2 cup heavy cream
For the strawberry topping:
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1 1/2 cups fresh strawberries, chopped
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1 tbsp granulated sugar
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1 tsp lemon juice
Instructions
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold, cubed butter and mix until it resembles coarse crumbs.
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Gradually pour in heavy cream and vanilla extract, mixing until the dough comes together.
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Roll the dough on a floured surface into a rectangle. Spread cheesecake filling evenly over the dough.
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Roll the dough tightly, slice into 8-10 pieces, and place them on the baking sheet.
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Bake for 20-25 minutes, or until golden brown and the filling is set.
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While baking, mix chopped strawberries with sugar and lemon juice. Let sit for 10-15 minutes.
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Top the baked rolls with the strawberry mixture and serve warm.
Notes
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For extra crunch, sprinkle chopped walnuts or almonds over the rolls before baking.
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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.
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Substitute the cream cheese filling with mascarpone for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes