Strawberry shortcake cheesecake rolls are a dreamy dessert mashup that brings together soft, pillowy rolls, sweet strawberries, and creamy cheesecake filling—all topped with a buttery shortcake crumble. It’s like having strawberry shortcake, cheesecake, and cinnamon rolls all in one bite, and I honestly can’t get enough of them.
Why You’ll Love This Recipe
I love this recipe because it turns a classic flavor combo into a decadent, bakery-style treat right from my own kitchen. The rolls are soft and rich, the strawberry filling adds fruity freshness, and the cheesecake swirl makes each bite feel extra special. Plus, the shortcake crumble on top adds that perfect finishing crunch.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Dough:
- All-purpose flour
- Active dry yeast
- Warm milk
- Granulated sugar
- Salt
- Unsalted butter
- Eggs
For the Cheesecake Filling:
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
For the Strawberry Filling:
- Fresh or frozen strawberries (chopped)
- Granulated sugar
- Cornstarch
- Lemon juice
For the Shortcake Crumble Topping:
- All-purpose flour
- Granulated sugar
- Cold butter
- Crushed shortbread cookies or golden Oreos (optional for extra crunch)
For the Glaze (optional):
- Powdered sugar
- Milk or cream
- Vanilla extract
Directions
- I start by activating the yeast in warm milk with a bit of sugar, then mix in the remaining dough ingredients and knead until smooth. I let it rise until doubled in size.
- While the dough rises, I make the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth.
- For the strawberry filling, I cook the berries with sugar, cornstarch, and lemon juice until thickened, then let it cool.
- Once the dough is ready, I roll it out into a rectangle, spread on the cheesecake filling, then layer the strawberry mixture over that.
- I roll it up tightly, slice into rolls, and place them in a greased baking dish.
- I let them rise again for about 30 minutes, then sprinkle the crumble topping over each roll.
- I bake at 350°F (175°C) for 25–30 minutes, until golden and set.
- After cooling slightly, I drizzle with glaze if I’m feeling extra indulgent.
Servings and Timing
This recipe makes about 12 rolls. It takes around 30 minutes to prep (plus 1–2 hours of rising time), and 25–30 minutes to bake. I usually set aside a couple of hours total if I’m making these from scratch.
Variations
- I’ve used raspberry or blueberry filling for a different fruit twist.
- A premade crescent dough works if I’m short on time—just adjust the bake time slightly.
- I’ve also made mini rolls in a muffin tin for a grab-and-go version.
- A bit of lemon zest in the cheesecake filling adds a lovely brightness.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual rolls in the microwave for about 20–30 seconds or pop the tray into a 300°F oven for 10 minutes to refresh them. They also freeze well—just wrap tightly and thaw before reheating.
FAQs
Can I use frozen strawberries?
Yes, I’ve used frozen strawberries many times. I just make sure to thaw and drain them before cooking the filling so it’s not too watery.
Can I prep these rolls the night before?
Definitely. I assemble them and place them in the baking dish, cover tightly, and refrigerate overnight. In the morning, I let them come to room temperature and rise a bit before baking.
What’s the best way to slice the rolls cleanly?
I use unflavored dental floss or a sharp serrated knife—it keeps the filling from squishing out and gives me neat spirals.
Do I have to make the crumble topping?
No, but I highly recommend it. It adds texture and brings in that signature shortcake vibe. Even a quick streusel works if I’m in a rush.
Can I make these gluten-free?
Yes, I’ve had success using a 1:1 gluten-free flour blend and making sure my other ingredients are gluten-free too. The texture is slightly different but still delicious.
Conclusion
Strawberry shortcake cheesecake rolls are the kind of treat that feels fancy but comes together with simple, familiar ingredients. They’re rich, fruity, creamy, and comforting all at once. Whether I’m baking for brunch, dessert, or just to treat myself, these rolls always steal the show—and I never mind going back for seconds.
Print
Strawberry Shortcake Cheesecake Rolls
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: About 3 hours
- Yield: 12 rolls
- Category: Breakfast, Dessert, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These strawberry shortcake cheesecake rolls combine soft, fluffy dough with a swirl of creamy cheesecake filling and sweet strawberry compote, all topped with a buttery shortcake crumble. Perfect for brunch or dessert, this bakery-style treat is bursting with classic strawberry shortcake flavor in every indulgent bite.
Ingredients
- For the Dough:
- 3½ cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1 cup warm milk (about 110°F)
- ¼ cup granulated sugar
- ½ tsp salt
- ¼ cup unsalted butter, melted
- 2 large eggs
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- For the Strawberry Filling:
- 1½ cups fresh or frozen strawberries, chopped
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- For the Shortcake Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup cold butter, cubed
- ¼ cup crushed shortbread cookies or golden Oreos (optional)
- For the Glaze (optional):
- ½ cup powdered sugar
- 1–2 tablespoon milk or cream
- ½ tsp vanilla extract
Instructions
- In a bowl, dissolve yeast and 1 tablespoon sugar in warm milk. Let sit until foamy (about 5–10 minutes).
- Mix in remaining sugar, butter, eggs, salt, and flour. Knead until a soft dough forms (about 5–7 minutes). Cover and let rise until doubled, 1–1½ hours.
- Make the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth.
- Cook strawberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat until thickened. Let cool.
- Roll dough into a 10x15-inch rectangle. Spread with cheesecake filling, then strawberry filling. Roll tightly and slice into 12 rolls.
- Place rolls in a greased 9x13-inch pan. Cover and let rise for 30–45 minutes.
- For the crumble topping, mix flour and sugar, then cut in cold butter until crumbly. Stir in crushed cookies if using.
- Sprinkle crumble over rolls and bake at 350°F (175°C) for 25–30 minutes, until golden.
- Drizzle with optional glaze after cooling slightly.
Notes
- Use unflavored dental floss to slice rolls cleanly.
- Substitute raspberry or blueberry for a fruity twist.
- For convenience, use crescent roll dough and reduce baking time.
- Add lemon zest to cheesecake filling for a citrusy lift.
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