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If you love strawberry shortcake and cheesecake, then you’ll adore these Sweet Strawberry Shortcake Cheesecake Rolls. Combining the rich, creamy indulgence of cheesecake with the light, airy texture of a strawberry shortcake, these rolls are a fresh, fun twist on classic dessert flavors. They’re surprisingly easy to make, and the result is nothing short of spectacular: fluffy, sweet, and utterly irresistible.
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The base of these rolls is a soft, cake-like dough that’s not too sweet, allowing the creamy cheesecake filling and fresh strawberries to shine. When rolled up, the dough holds all of the delicious filling inside, creating the perfect bite every time. To top it off, a sweet glaze and extra strawberry slices make these rolls look as gorgeous as they taste.
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Step-by-Step Instructions
Step 1: Prepare the Cake Dough
To begin, we’ll make the soft dough that forms the base of the rolls.
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Combine dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
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Cut in the cold butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs. You can also use a food processor for this step if you prefer. The cold butter is key to creating a light, fluffy texture in the dough.
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Add the wet ingredients: Pour in the milk and vanilla extract. Stir the mixture until the dough just comes together. Avoid over-mixing, as this could result in dense rolls.
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Knead the dough: Lightly flour a clean surface and turn the dough out. Gently knead it a few times until smooth. You want the dough to be soft but not sticky. If it’s too sticky, add a small amount of flour, one tablespoon at a time.
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Roll out the dough: Roll the dough into a rectangle, approximately 12×9 inches. You want to have enough surface area to spread the filling and then roll it up.
Step 2: Prepare the Cheesecake Filling
While the dough is resting, you can prepare the creamy cheesecake filling.
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Beat the cream cheese: In a medium-sized bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Scrape down the sides as needed to ensure the mixture is uniform.
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Add the powdered sugar and vanilla: Gradually add the powdered sugar and vanilla extract, continuing to beat until the filling is smooth and fluffy.
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Whip the heavy cream: In a separate bowl, whip the heavy cream until soft peaks form. You can do this by hand or with an electric mixer.
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Fold the cream into the cream cheese mixture: Carefully fold the whipped cream into the cream cheese mixture using a spatula. The whipped cream gives the filling its light, airy texture, so be gentle.
Set the cheesecake filling aside in the fridge until ready to use.
Step 3: Prepare the Strawberry Filling
Now it’s time to prep the sweet strawberry filling that will bring a burst of fresh fruit flavor to each bite.
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Slice the strawberries: Hull and slice the fresh strawberries. You can make the slices as thick or thin as you like, but thinner slices are easier to roll up in the dough.
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Sweeten the strawberries: In a small bowl, toss the sliced strawberries with granulated sugar and lemon juice (optional). The sugar will draw out the natural juices from the strawberries, creating a syrupy mixture. Let it sit for about 10-15 minutes.
Step 4: Assemble the Rolls
Now that all the components are ready, it’s time to assemble your Sweet Strawberry Shortcake Cheesecake Rolls.
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Spread the cheesecake filling: Once the dough is rolled out, use a knife or offset spatula to spread a generous layer of cheesecake filling over the dough, leaving a small border around the edges.
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Add the strawberry filling: Spoon the sweetened strawberries evenly over the cheesecake filling. Be sure to leave a little space at the edges to help seal the rolls.
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Roll up the dough: Starting from one of the longer sides of the rectangle, carefully roll the dough up into a tight log. Try to roll as evenly as possible to ensure each roll has a good proportion of filling. Pinch the seam to seal it.
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Slice the rolls: Using a sharp knife or dental floss, slice the rolled dough into approximately 1-inch thick pieces. You should get about 9–12 rolls, depending on how thick you slice them.
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Arrange in a baking dish: Place the rolls in a greased or parchment-lined 9×13-inch baking dish. Make sure they are close together but not overlapping.
Step 5: Bake the Rolls
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Preheat the oven: Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
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Bake the rolls: Bake the rolls for 25–30 minutes, or until the edges are golden brown and the rolls are puffed up. The cheesecake filling will firm up, but it will remain creamy inside. You can test the center of a roll by gently pressing on it; it should feel set, not gooey.
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Cool: Allow the rolls to cool for 10-15 minutes in the pan before glazing.
Step 6: Make the Glaze
While the rolls are cooling, prepare the sweet glaze that will add an extra touch of sweetness and a nice glossy finish.
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Whisk the glaze ingredients: In a small bowl, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract. The glaze should be smooth and drizzle easily. If it’s too thick, add more milk, a teaspoon at a time, until it reaches a pourable consistency.
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Drizzle the glaze: Once the rolls have cooled slightly, drizzle the glaze over the top of the rolls. You can be generous with the glaze, allowing it to pool around the edges of each roll.
Step 7: Serve and Garnish
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Top with fresh strawberries: For an extra touch of freshness and color, top each roll with a few additional fresh strawberry slices.
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Garnish with mint: For an extra pop of color and a refreshing touch, garnish with a few mint leaves.
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Serve: Serve the rolls warm or at room temperature, making sure each person gets a generous drizzle of glaze and some extra strawberry slices. These rolls are perfect for breakfast, brunch, or dessert!
Tips for Perfect Rolls
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Cold Butter for Flakiness: Be sure to use cold butter for the dough. This helps create a light and flaky texture in the rolls.
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Don’t Overmix the Dough: When mixing the dough, be gentle. Over-mixing can result in dense rolls, so stop mixing as soon as the dough comes together.
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Let the Rolls Cool: Allow the rolls to cool for 10-15 minutes before glazing, as this will prevent the glaze from melting into the rolls.
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Sweeten the Strawberries: Let the strawberries sit for a while with sugar so that they release their natural juices, which makes the filling juicy and flavorful.
Variations
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Berry Medley: Swap the strawberries for a mix of raspberries, blackberries, and blueberries for a different berry combination.
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Lemon Zest: Add some lemon zest to the cheesecake filling or glaze for an extra burst of citrus flavor that complements the strawberries.
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Chocolate Drizzle: For a decadent touch, drizzle some melted chocolate over the top of the rolls after the glaze has set.
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Whipped Cream: Add a dollop of freshly whipped cream on top of each roll before serving for an extra indulgent treat.
Make-Ahead Tips
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Prepare the dough and filling ahead of time: You can prepare the dough and cheesecake filling a day before and store them separately in the refrigerator. Assemble and bake the rolls the next day.
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Freezing the Rolls: If you want to make the rolls in advance, you can freeze the unbaked rolls. Once they are sliced and placed in the baking dish, cover them tightly and freeze for up to 2 months. When you’re ready to bake, allow them to thaw in the refrigerator overnight and then bake as directed.
Conclusion
These Sweet Strawberry Shortcake Cheesecake Rolls are a fun and delicious twist on two classic desserts. With a light, fluffy dough, creamy cheesecake filling, and sweet strawberry topping, they’re a showstopper for any occasion. Whether you serve them for brunch, dessert, or as a special treat, they’ll undoubtedly be a crowd-pleaser.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- For the Rolls:
- 1 package (8 oz) refrigerated crescent roll dough (or puff pastry)
- 1 cup fresh strawberries, chopped
- 1 tbsp sugar (for macerating the strawberries)
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy cream (chilled)
- 2 tbsp granulated sugar (for whipped cream)
- For the Topping (Optional):
- Extra chopped strawberries for garnish
- Whipped cream (optional, for serving)
Instructions
- Preheat oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. - Prepare the strawberries:
In a small bowl, combine chopped strawberries with 1 tablespoon of sugar. Stir and set aside to macerate for about 10 minutes. This will help release their juices and create a nice strawberry syrup. - Prepare the cheesecake filling:
In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and continue to mix until well combined. In a separate bowl, beat the heavy cream with granulated sugar until stiff peaks form (like whipped cream). Gently fold the whipped cream into the cheesecake mixture until it’s smooth and fluffy. - Prepare the crescent rolls:
Unroll the crescent roll dough onto a flat surface. Pinch the seams together to form one large sheet. If you’re using puff pastry, just roll it out to about the same size. - Assemble the rolls:
Spread a thin layer of the cheesecake filling onto the dough, leaving a small border around the edges. Evenly distribute the macerated strawberries on top of the cheesecake layer, spooning out some of the strawberry syrup as well for extra flavor. - Roll up the dough:
Starting at one end, carefully roll the dough into a tight log. Slice the log into 8 equal pieces and arrange them on the prepared baking sheet. - Bake:
Bake in the preheated oven for 12–15 minutes, or until the rolls are golden brown and puffed. - Finish and serve:
Let the rolls cool for a few minutes before serving. Garnish with extra chopped strawberries and whipped cream, if desired.
Notes
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