Sweet Strawberry Shortcake Rolls Recipe You’ll Love

Picture this: soft, fluffy rolls bursting with creamy cheesecake filling, juicy strawberries, and a crumbly shortcake topping that melts in your mouth. Sounds dreamy, right? These irresistible Sweet Strawberry Shortcake Cheesecake Rolls are the ultimate treat for every dessert lover out there. Whether you’re hosting a brunch, celebrating a special occasion, or just craving something indulgent, this recipe is guaranteed to steal the show. Trust me, you’ll want to make this over and over again!

The Story Behind Strawberry Shortcake Cheesecake Rolls

Strawberry shortcake has long been a classic dessert, cherished for its light but decadent combination of flavors. Growing up, we always had strawberry shortcake at family picnics during the summer. It was the perfect way to showcase ripe, juicy strawberries at their peak. But as much as I love the traditional version, I wanted to create something that was a little more exciting—something that combined my love for cheesecake with the nostalgic charm of strawberry shortcake.

And that’s how these Strawberry Shortcake Cheesecake Rolls came to life! They’re my twist on the classic, blending the creamy richness of cheesecake with the fruity, fresh flavors of strawberries and the buttery crunch of shortcake crumbs. Plus, they’re rolled up into neat little packages, making them easy to serve and even easier to devour. They’re perfect year-round, but let’s be honest, they truly shine when strawberries are in season.

Let’s Talk Ingredients

The beauty of this recipe lies in its simplicity. Each ingredient plays an important role in building the layers of flavor and texture you’ll love. Here’s a breakdown:

• Fresh Strawberries: The star of the show! Choose ripe, red strawberries for the best flavor. If they’re out of season, frozen strawberries can work too—just thaw them and drain excess moisture.
• Cream Cheese: You’ll want full-fat cream cheese for that creamy, tangy cheesecake filling. If you’re watching calories, you can use reduced-fat, but avoid fat-free—it won’t give you the same richness.
• Granulated Sugar: This sweetens both the filling and the strawberries. You can substitute with a natural sweetener like honey or agave if you prefer.
• Vanilla Extract: A little vanilla goes a long way to elevate the filling’s flavor. Pure vanilla extract is always best, but imitation works if you’re on a budget.
• Heavy Cream: This helps the cheesecake filling become light and fluffy. Whipping the cream is key here, so don’t skip this step!
• Shortcake Crumbs: Made from crushed biscuits or cookies, these crumbs add texture and that signature buttery crunch. Graham crackers or vanilla wafers work beautifully.
• Eggs: Essential for binding the dough together and giving it structure. Room-temperature eggs work best.
• All-Purpose Flour: The base of the roll dough. For gluten-free options, you can use a 1:1 gluten-free baking blend.
• Butter: Adds richness and moisture to the dough and the crumb topping. Unsalted butter is preferred so you can control the salt levels.

Take a moment to gather these ingredients—it’s worth it! If substitutions are needed, don’t worry; this recipe is flexible, and I’ve got tips for that later.

Equipment You’ll Need

For this recipe, you don’t need fancy gadgets, just a few trusty kitchen tools:

• Mixing Bowls: You’ll need a couple of bowls for mixing the dough, filling, and crumb topping.
• Rolling Pin: To roll out the dough evenly. If you don’t have one, a clean wine bottle works in a pinch!
• Baking Sheet: A large baking sheet lined with parchment paper will ensure your rolls bake evenly.
• Electric Mixer: For whipping the cream cheese filling. A stand mixer or handheld mixer works equally well.
• Pastry Brush: Useful for brushing butter on the rolls before baking.
• Sharp Knife: For slicing the dough into rolls.

Don’t worry if you’re missing something—there are always creative ways to work with what you have!

How to Make Strawberry Shortcake Cheesecake Rolls

1. Make the Dough: In a large bowl, mix 2 ½ cups (315g) of all-purpose flour, 1 tbsp (15g) of sugar, 1 tsp (5g) of salt, and 1 packet (2 ¼ tsp or 7g) of instant yeast. Add ¾ cup (180ml) of warm milk, 1 egg, and ¼ cup (60g) of melted butter. Knead until smooth, about 8 minutes.
2. Let It Rise: Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size.
3. Prepare the Filling: Beat 8 oz (226g) of cream cheese, ½ cup (100g) of sugar, and 1 tsp (5ml) of vanilla extract until smooth. Fold in ½ cup (120ml) of whipped cream gently to keep it light.
4. Cook the Strawberries: Slice 2 cups (300g) of fresh strawberries. Add them to a saucepan with 2 tbsp (30g) of sugar and cook over medium heat until syrupy, about 5 minutes. Let cool completely.
5. Roll Out the Dough: On a floured surface, roll the dough into a rectangle approximately 12×18 inches (30x45cm).
6. Assemble the Rolls: Spread the cheesecake filling evenly on the dough, leaving a 1-inch (2.5cm) border. Spoon the strawberry mixture on top. Roll the dough tightly into a log and slice into 12 rolls.
7. Add the Crumb Topping: Mix ½ cup (60g) of crushed shortcake crumbs with 2 tbsp (30g) of melted butter. Sprinkle on top of the rolls.
8. Bake: Arrange the rolls on a baking sheet. Bake at 350°F (175°C) for 20-25 minutes, or until golden brown.
9. Cool and Enjoy: Let the rolls cool for 10 minutes before serving. Drizzle with a little glaze or add a dollop of whipped cream if you’d like!

Pro tip: If the rolls are browning too quickly, cover them loosely with aluminum foil during the last 5 minutes of baking.

Cooking Tips & Techniques

Getting these rolls just right is all about attention to detail. Here are some tips:

• Don’t overfill the rolls—too much filling can make them hard to roll and messy when baking.
• Use room-temperature cream cheese for a silky-smooth filling. Cold cream cheese can clump!
• Roll the dough tightly to prevent gaps in the layers.
• Let the rolls cool slightly before serving to allow the filling to set.
• If you’re in a hurry, use store-bought dough as a shortcut (but homemade is always better!).

Variations & Adaptations

Here’s how to make these rolls your own:

• Dietary-Friendly: Swap regular flour for gluten-free flour and use dairy-free cream cheese for a gluten- and dairy-free option.
• Seasonal Twist: Replace strawberries with other fruits like peaches, raspberries, or apples for a seasonal take.
• Chocolate Lovers: Add mini chocolate chips to the filling for a decadent twist!

Personally, I’ve tried a version with lemon zest in the filling—it adds a fresh, citrusy note that pairs beautifully with the strawberries.

Serving & Storage Suggestions

These rolls are best enjoyed warm, fresh out of the oven. Serve them with a dollop of whipped cream or a drizzle of vanilla glaze for the ultimate presentation. Pair with a hot cup of coffee or a chilled glass of milk—it’s dessert heaven!

To store, place leftovers in an airtight container. They’ll keep in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, pop them in a 300°F (150°C) oven for 10 minutes or microwave for 20 seconds.

Nutritional Information & Benefits

Here’s a general idea of what you’re getting per roll:

• Calories: ~250
• Protein: ~5g
• Fat: ~12g
• Carbs: ~30g

Strawberries are rich in vitamin C and antioxidants, while cream cheese provides calcium and protein. Keep in mind these are indulgent treats, so enjoy them in moderation!

Conclusion

These Sweet Strawberry Shortcake Cheesecake Rolls are a must-try recipe that combines the best of two beloved desserts. With their creamy filling, fresh strawberries, and buttery crumb topping, they’re the perfect indulgence for any occasion. I absolutely love making these for family gatherings—they’re always a hit!

Give these rolls a try! I’d love to hear how they turn out—share your thoughts in the comments below. Did you make any fun variations? Let’s keep the conversation going. Happy baking!

FAQs

Can I use frozen strawberries?

Yes! Just thaw them first and drain excess moisture before cooking them down.

Can I prepare these rolls ahead of time?

Absolutely! Assemble the rolls, cover, and refrigerate. Bake them fresh the next day.

What’s the best way to crush the shortcake crumbs?

Use a food processor or place them in a zip-top bag and crush with a rolling pin.

Can I use store-bought dough?

Yes, pre-made crescent roll dough works as a quick alternative.

How do I prevent the filling from leaking out?

Roll the dough tightly and avoid overfilling to keep everything contained.

Print