Strawberry Shortcake Cheesecake Rolls combine the light, fruity flavor of strawberry shortcake with creamy cheesecake, all rolled into a soft, sweet dough. This delightful dessert is perfect for any occasion!
Recommended Kitchen Tools
- Mixing bowls (for cheesecake filling and strawberry mixture)
- Electric mixer or hand whisk (to beat cream cheese and whipping cream)
- Baking sheet or jelly roll pan (to bake the cake layer)
- Parchment paper (to line baking pan and help roll the cake)
- Spatula (for spreading filling evenly)
- Sharp knife (to slice rolls)
- Cooling rack (to cool the cake before rolling)
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons instant yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¾ cup warm milk (110°F/45°C)
- ¼ cup unsalted butter, melted
- 2 large eggs
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 1 cup fresh strawberries, finely chopped
- 2 tablespoons granulated sugar
For the Topping:
- 1 cup freeze-dried strawberries, crushed
- ½ cup crushed shortbread cookies
- 2 tablespoons melted butter
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Add the warm milk, melted butter, and eggs, and mix until a soft dough forms. Knead the dough on a floured surface for about 8 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1 hour or until it doubles in size.
Step 2: Make the Cheesecake Filling
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Step 3: Prepare the Strawberry Filling
In a small bowl, mix the chopped strawberries with granulated sugar. Let them sit for 10 minutes to release their juices. Drain the excess liquid and set aside.
Step 4: Assemble the Rolls
After the dough has risen, roll it out on a floured surface into a large rectangle, about ¼ inch thick. Spread the cheesecake filling evenly over the dough, followed by the strawberry filling. Roll the dough tightly into a log and cut it into 12 equal pieces. Arrange the rolls in a greased 9×13-inch baking dish, cover, and let them rise for another 30 minutes.
Step 5: Bake the Rolls
Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown. Allow them to cool slightly.
Step 6: Prepare the Topping
In a small bowl, combine the crushed freeze-dried strawberries, crushed shortbread cookies, and melted butter. Sprinkle the mixture over the warm rolls.
Step 7: Make the Glaze
In a separate bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the rolls.
Serving Suggestions
Serve the Strawberry Shortcake Cheesecake Rolls warm for the ultimate indulgence. They pair beautifully with a hot cup of coffee or tea and make for an excellent brunch or dessert option.
Tips for Success
- For a smoother roll, chill the dough slightly before cutting.
- Ensure the strawberry filling is well-drained to avoid soggy rolls.
- Adjust the sweetness of the glaze to your preference by adding more or less powdered sugar.
These Strawberry Shortcake Cheesecake Rolls are a luscious combination of flavors and textures, perfect for any celebration or simply as a treat for yourself!
Pro Tips
- Roll the cake while it’s still warm to prevent cracks.
- Use fresh, ripe strawberries for the best flavor.
- Chill the cheesecake filling to make spreading easier.
- Dust the rolled cake with powdered sugar for a pretty finish.
- Use parchment paper to help with rolling and unrolling the cake without sticking.
Variations
- Substitute strawberries with blueberries, raspberries, or mixed berries.
- Add a layer of strawberry jam or preserves for extra sweetness.
- Use flavored cream cheese, like vanilla or lemon, to add a twist.
- Drizzle with melted chocolate or a strawberry glaze on top.
FAQs
- Can I prepare these ahead of time?
Yes, make the rolls and refrigerate for up to 2 days. - How do I prevent the cake from cracking?
Roll it while warm and handle gently. - Can I freeze the rolls?
Yes, wrap tightly in plastic wrap and freeze for up to 1 month. - What’s the best way to slice the rolls?
Use a sharp serrated knife and slice gently to avoid squishing.
Fit-Your-Diet Adjustments
- Gluten-Free: Use gluten-free flour in the cake recipe.
- Low-Sugar: Reduce sugar or use sugar substitutes in the filling and cake.
- Dairy-Free: Use dairy-free cream cheese and non-dairy whipped cream.
- Vegan: Use plant-based cream cheese, egg replacers, and dairy-free whipped cream.