Sweet Strawberry Shortcake Cheesecake Rolls bring together the comforting flavors of strawberry shortcake and the creamy richness of cheesecake. These delightful rolls feature a tender shortcake dough filled with a luscious cheesecake mixture and topped with juicy, macerated strawberries. Whether served for breakfast, dessert, or a special treat, they offer a delightful fusion of textures and flavors that's sure to impress.

Why You’ll Love This Recipe

I love how these rolls combine the best of two classic desserts into one irresistible treat. The flaky shortcake dough provides a perfect base for the smooth, tangy cheesecake filling, while the fresh strawberries add a burst of sweetness and color. They're surprisingly easy to make, yet they look and taste like a bakery-quality indulgence. Perfect for gatherings, brunches, or simply satisfying a sweet craving.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, cold and cubed
¾ cup heavy cream
1 teaspoon vanilla extract

For the cheesecake filling:

8 oz cream cheese, softened
½ cup powdered sugar
½ teaspoon vanilla extract
½ cup heavy cream

For the strawberry topping:

1 ½ cups fresh strawberries, chopped
1 tablespoon granulated sugar
1 teaspoon lemon juice

Directions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually pour in the heavy cream and vanilla extract, mixing just until the dough comes together.
Roll out the dough: Turn the dough onto a lightly floured surface and roll it into a rectangle about ½ inch thick.
Make the cheesecake filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Slowly add the heavy cream and continue to beat until the mixture thickens and becomes fluffy.
Assemble the rolls: Spread the cheesecake filling evenly over the dough rectangle, leaving a small border around the edges. Roll the dough up tightly from the long side and slice it into 8-10 equal pieces. Place the rolls on the prepared baking sheet.
Bake the rolls: Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and the filling is set.
Prepare the strawberry topping: While the rolls are baking, mix the chopped strawberries with granulated sugar and lemon juice in a bowl. Let them sit for 10-15 minutes to release their juices.
Serve: Once the rolls have cooled slightly, top them with the macerated strawberries. Serve immediately and enjoy!

Servings and Timing

Servings: Makes 8-10 rolls
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: Approximately 45 minutes

Variations

Berry Medley: I sometimes substitute or mix in other berries like blueberries or raspberries for a different flavor profile.
Chocolate Drizzle: For a richer dessert, I drizzle melted chocolate over the top before serving.
Nutty Crunch: Adding chopped nuts, such as pecans or almonds, to the filling or topping provides an extra crunch.
Gluten-Free: I use a gluten-free all-purpose flour blend to make this recipe suitable for gluten-sensitive guests.

Storage/Reheating

Storage: I store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 4 days.
Reheating: To reheat, I place the rolls in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through. This helps restore their soft texture.

FAQs

What can I use if I don't have heavy cream?

I find that whole milk or half-and-half can be used as a substitute, though the filling may be slightly less rich and creamy.

Can I make these rolls ahead of time?

Yes, I often prepare the dough and filling a day in advance. I assemble and bake the rolls when ready to serve for the freshest taste.

How do I prevent the rolls from becoming too dry?

To keep the rolls moist, I ensure not to overbake them and store any leftovers properly in an airtight container.

Can I freeze the unbaked rolls?

Absolutely. I freeze the assembled, unbaked rolls on a baking sheet, then transfer them to a freezer-safe bag. When ready to bake, I add a few extra minutes to the baking time.

What if my cheesecake filling is too runny?

If the filling is too soft, I chill it in the refrigerator for 10-15 minutes before spreading it on the dough. This helps it firm up and makes assembly easier.

Conclusion

Sweet Strawberry Shortcake Cheesecake Rolls are a delightful fusion of two beloved desserts, offering a perfect balance of textures and flavors. I enjoy making them for special occasions or simply to treat myself. Their impressive appearance and delectable taste make them a favorite in my recipe collection. Give them a try, and I believe they'll become a favorite in yours as well.

Sweet Strawberry Shortcake Cheesecake Rolls

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Author: Sue
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8-10 rolls
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Sweet Strawberry Shortcake Cheesecake Rolls combine the tender texture of shortcake with creamy cheesecake filling and juicy strawberries, making them a delightful treat for any time of day.

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add heavy cream and vanilla extract, mixing until the dough comes together.
Roll the dough out on a floured surface into a rectangle about ½ inch thick.
In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Slowly add heavy cream and beat until fluffy.
Spread the cheesecake filling over the dough, leaving a small border. Roll tightly and slice into 8-10 pieces.
Place the rolls on the baking sheet and bake for 20-25 minutes until golden brown and the filling is set.
While baking, combine strawberries with sugar and lemon juice. Let sit for 10-15 minutes.
Once rolls have slightly cooled, top with macerated strawberries and serve.

Notes

Use gluten-free flour to make this recipe suitable for gluten-sensitive guests.
Store leftover rolls in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.
Reheat in a 350°F oven for 5-10 minutes for best texture.
You can freeze unbaked rolls and bake from frozen with a few extra minutes added to baking time.
Chill cheesecake filling if too soft to spread.