Introduction

Have you ever found yourself craving something that combines all the best parts of a classic dessert—fluffy cake, tangy cream cheese, and sweet, juicy strawberries? Well, get ready for a treat that’s all of that and more! These Strawberry Shortcake Cheesecake Rolls are like the ultimate dessert hybrid, combining the light, airy texture of shortcake with the creamy indulgence of cheesecake, all wrapped up in a soft, pillowy roll.

I first made these rolls on a lazy Sunday afternoon when I wanted to impress my family with something fun, yet easy. The idea came to me when I was reminiscing about strawberry shortcake, but I was craving something a little more decadent. That’s when I thought, why not take that classic dessert and make it into something even more irresistible? Trust me, these rolls are a game-changer!

The best part? They’re easier to make than you might think! With just a few simple ingredients, you can have a batch of these gooey, strawberry-filled rolls baking in no time. Whether you’re preparing them for a family get-together, a special breakfast, or just because, these rolls are sure to be a crowd-pleaser. I guarantee you’ll find yourself making them over and over again.

Why You’ll Love This Recipe

Easy and Quick: You don’t have to be a baking pro to whip these up. With simple ingredients and minimal prep time, even beginner bakers will feel like a star.

Family-Friendly: These rolls are perfect for kids and adults alike. They’re fun to make and even more fun to eat!
Perfect Combination of Flavors: The sweet, juicy strawberries paired with the rich cream cheese filling make each bite a little piece of heaven. And the golden, soft dough? It’s like a cloud of deliciousness.
A Showstopper: These rolls are the kind of dessert that looks impressive without requiring hours in the kitchen. The swirls are so pretty, and the cheesecake filling? Absolute perfection.

Preparation Time and Servings

Preparation Time: 20 minutes
Baking Time: 30-40 minutes
Total Time: 1 hour
Servings: 10-12 rolls

Ingredients

Here’s what you’ll need for these Strawberry Shortcake Cheesecake Rolls:

Rolls

1 ½ cups all-purpose flour: This is the base for the dough, giving it the perfect soft and tender texture.
1 tablespoon baking powder: Helps the rolls rise and become light and fluffy.
2 tablespoons sugar: Adds a bit of sweetness to the dough.
½ teaspoon salt: Balances out the sweetness and enhances the overall flavor.
½ cup cold unsalted butter: Butter adds richness to the dough, making it flaky and tender. Be sure to use cold butter for the best texture.
¾ cup milk: Gives the dough just the right amount of moisture and helps it come together.
1 teaspoon vanilla extract: Adds a lovely vanilla flavor to the dough.

Cheesecake Filling

8 oz cream cheese, softened: The creamy base of the cheesecake filling. It’s what makes the rolls extra indulgent.
½ cup powdered sugar: Sweetens the filling just right without making it too heavy.
1 teaspoon vanilla extract: More vanilla for that warm, comforting flavor.
1 cup fresh strawberries, chopped: Adds that burst of juicy sweetness and a pop of color to the filling.

Topping

1 cup heavy cream: To make the luscious whipped cream topping.
2 tablespoons powdered sugar: Sweetens the whipped cream.
1 teaspoon vanilla extract: A hint of vanilla to bring everything together.

Step-by-Step Instructions

Now, let’s get into the fun part—the making of these Strawberry Shortcake Cheesecake Rolls! Don’t worry if it seems like a lot of steps at first; I’ve got you covered with simple, easy-to-follow instructions to guide you through it. I promise it’s much easier than it looks!

Making the Dough:

Preheat the oven to 375°F (190°C): Get your oven nice and hot before you start rolling.
Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Cut in the butter: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs. The key here is to make sure the butter stays cold—this helps the rolls stay flaky.
Add the milk and vanilla: Pour in the milk and vanilla extract, then stir until the dough just comes together. Don’t overmix; you want it to be soft, not tough.
Knead the dough: Lightly flour your countertop and knead the dough a few times to bring it all together. You don’t need to knead it too much—just until it’s smooth.
Roll out the dough: Using a rolling pin, roll the dough into a rectangle about 12×8 inches in size. This doesn’t have to be perfect—just get it to about the right size for the filling.

Making the Cheesecake Filling:

Mix the cream cheese: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. You can use a hand mixer for this, or just a whisk if you’re feeling strong.
Spread the filling: Once your dough is rolled out, spread the cream cheese mixture evenly over the dough, leaving a small border around the edges.
Add the strawberries: Sprinkle the chopped strawberries on top of the cheesecake filling. You want a nice even layer of strawberries—don’t skimp here!

Rolling and Baking:

Roll the dough: Starting from the long side of the rectangle, carefully roll the dough up into a log. Make sure to roll tightly so the filling stays inside.
Slice the rolls: Use a sharp knife to slice the log into 10-12 rolls. Place the rolls in a greased 9×13-inch baking dish, making sure they’re snug but not overcrowded.
Bake: Pop the rolls into the preheated oven and bake for 30-40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The aroma will be irresistible!

Making the Whipped Cream:

Whip the cream: While the rolls are baking, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. You can do this by hand with a whisk, but a hand mixer will make it much faster and easier.
Chill the whipped cream: Set the whipped cream aside in the fridge until the rolls are ready to serve.

Serving the Rolls:

Once the rolls are out of the oven and have cooled slightly, it’s time to serve! Top each roll with a dollop of freshly whipped cream and an extra sprinkle of chopped strawberries. For an extra special touch, drizzle a little extra powdered sugar on top for that bakery-style finish.

How to Serve

Here are some ideas for serving these Strawberry Shortcake Cheesecake Rolls:

As a dessert: Serve them warm as a decadent dessert after a family dinner. They’re a perfect way to end any meal with a bang!
For brunch: These rolls are great for brunch, especially with a side of fresh fruit and maybe a nice coffee or mimosa.
For a picnic: Pack these up and take them to your next picnic or gathering. They’re portable, easy to share, and sure to impress!

Additional Tips

Use cold butter: For flakier rolls, make sure your butter is cold when you cut it into the flour. This will create little pockets of air in the dough, making the rolls super soft and tender.
Don’t overmix the dough: Overmixing can lead to tough rolls. Just stir until everything is combined and then stop.
Add more strawberries: If you love strawberries, feel free to load up the filling with extra fruit. It adds even more juiciness and flavor.
Make ahead: You can make these rolls a day ahead! Just refrigerate the unbaked rolls overnight, then bake them in the morning for a fresh and easy breakfast.
Use frozen strawberries: If fresh strawberries aren’t in season, frozen strawberries work too! Just be sure to thaw and drain them before adding to the filling.

Recipe Variations

Chocolate Chip Cheesecake Rolls: Swap the strawberries for mini chocolate chips for a rich, indulgent twist on these rolls.
Lemon zest: Add a little lemon zest to the dough or the cream cheese filling for a bright, citrusy flavor that pairs perfectly with the strawberries.
Gluten-Free: For a gluten-free version, swap the all-purpose flour for a gluten-free blend.
Dairy-Free: Use dairy-free butter, cream cheese, and heavy cream for a dairy-free version of these rolls.

FAQ

1. Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can work in this recipe. Just be sure to thaw them and drain any excess liquid to prevent the filling from becoming too watery.

2. Can I make these rolls ahead of time?
Absolutely! You can prepare the rolls up to the point of baking, cover them with plastic wrap, and refrigerate them overnight. The next day, just pop them in the oven and bake as usual.

3. How can I store leftover rolls?
Store any leftovers in an airtight container at room temperature for up to 2-3 days. If you prefer, you can refrigerate them to keep them fresh for a little longer.

4. Can I substitute the cream cheese with something else?
If you’re not a fan of cream cheese, you can substitute it with mascarpone cheese or ricotta for a different flavor, though it won’t have quite the same tangy richness as cream cheese.

5. Can I freeze the rolls?
Yes, you can freeze these rolls! After baking and cooling, place the rolls in an airtight container or freezer-safe bag. When ready to enjoy, simply reheat them in the oven at 350°F (175°C) for about 10-15 minutes.

Conclusion

These Strawberry Shortcake Cheesecake Rolls are a perfect balance of sweet, creamy, and fruity flavors wrapped in a soft, buttery dough. Whether you’re looking for a new dessert to impress guests or a fun treat for a weekend brunch, these rolls are sure to satisfy. They’re a crowd-pleaser and are surprisingly easy to make. So go ahead, get in the kitchen, and treat yourself to these dreamy, strawberry-filled rolls. Enjoy every bite!