Strawberry Shortcake Cheesecake Rolls: A Delicious Dessert Recipe

Strawberry Shortcake Cheesecake Rolls: Prepare to meet your new favorite dessert! Imagine the comforting nostalgia of strawberry shortcake, the creamy decadence of cheesecake, and the delightful portability of a perfectly rolled pastry, all rolled into one irresistible treat. These aren’t just dessert; they’re an experience!

Strawberry shortcake, a beloved classic, has roots stretching back to the 16th century in England, evolving over time into the sweet, summery delight we know and love today. The addition of cheesecake filling elevates this classic to a whole new level of indulgence. But why stop there? By wrapping it all in a flaky, golden-brown roll, we’ve created a dessert that’s both elegant and easy to eat.

People adore these Strawberry Shortcake Cheesecake Rolls for their delightful combination of textures and flavors. The slight tang of the cheesecake filling perfectly complements the sweetness of the strawberries, while the buttery, flaky pastry provides a satisfying crunch. They’re also incredibly convenient – perfect for picnics, parties, or simply enjoying as a special treat on a warm afternoon. Trust me, once you try these, you’ll be hooked!

this Recipe

Ingredients:

• For the Cheesecake Filling:
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest (optional, but adds a nice brightness!)
• For the Strawberry Shortcake Component:
• 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1/4 cup all-purpose flour
• 1/4 cup powdered sugar
• Pinch of salt
• For the Rolls:
• 1 (13.8 ounce) can refrigerated crescent roll dough
• 2 tablespoons melted butter
• 1/4 cup graham cracker crumbs
• For the Glaze (Optional, but Recommended!):
• 1 cup powdered sugar
• 2-3 tablespoons milk (or heavy cream for extra richness)
• 1/2 teaspoon vanilla extract

Preparing the Strawberry Mixture:

1. In a medium bowl, combine the sliced strawberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Gently toss to combine. This will help macerate the strawberries, drawing out their juices and creating a delicious, syrupy sauce. Let this mixture sit for at least 15 minutes, or even longer (up to an hour) in the refrigerator, stirring occasionally. The longer it sits, the more flavorful it becomes!
2. After the strawberries have macerated, drain off some of the excess juice. Don’t discard it! You can use it to drizzle over the finished rolls or even add it to a smoothie. We just don’t want the filling to be too watery.
3. In a separate small bowl, whisk together the 1/4 cup of all-purpose flour, 1/4 cup of powdered sugar, and a pinch of salt. This dry mixture will help thicken the strawberry filling and prevent it from becoming too runny during baking.
4. Gently fold the dry mixture into the macerated strawberries. Be careful not to overmix, as this can make the strawberries mushy. Just combine until the dry ingredients are evenly distributed.

Making the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is crucial! Make sure your cream cheese is truly softened, or you’ll end up with lumps in your filling.
2. Gradually add the 1/2 cup of granulated sugar, beating until well combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
3. Add the 1/4 cup of sour cream and 1 teaspoon of vanilla extract. Beat until smooth and incorporated. The sour cream adds a lovely tang and richness to the cheesecake filling.
4. If you’re using lemon zest, now’s the time to add it! Stir it in gently until it’s evenly distributed throughout the cheesecake filling. The lemon zest adds a bright, citrusy note that complements the strawberries beautifully.

Assembling the Strawberry Shortcake Cheesecake Rolls:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. You can also line it with parchment paper for easier cleanup, but greasing is still recommended to prevent sticking.
2. Unroll the crescent roll dough onto a clean work surface. If the dough is sticking, lightly dust the surface with flour.
3. Pinch the seams together to create one large rectangle of dough. This will give you a nice, even surface to work with.
4. Brush the melted butter evenly over the entire surface of the crescent roll dough. The butter adds flavor and helps the graham cracker crumbs adhere.
5. Sprinkle the graham cracker crumbs evenly over the buttered dough. The graham cracker crumbs add a delicious, slightly crunchy texture and a hint of graham cracker flavor, reminiscent of a classic strawberry shortcake.
6. Spread the cheesecake filling evenly over the graham cracker crumb-covered dough, leaving a small border along the edges. This will prevent the filling from oozing out too much during baking.
7. Carefully spread the strawberry mixture evenly over the cheesecake filling. Try to distribute the strawberries evenly so that each roll gets a good amount of filling.
8. Starting from one long edge, carefully roll up the dough into a log. Try to roll it tightly to create a nice, compact roll.
9. Using a sharp knife, slice the log into 1-inch thick rolls. You should get about 12 rolls.
10. Place the rolls cut-side up in the prepared baking dish. Arrange them evenly, leaving a little space between each roll.

Baking the Rolls:

1. Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and the filling is set. Keep an eye on them, as baking times can vary depending on your oven.
2. Remove the rolls from the oven and let them cool slightly in the baking dish before drizzling with glaze.

Making the Glaze (Optional):

1. While the rolls are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Add more milk or cream, one teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the rolls but thin enough to drizzle easily.
2. Drizzle the glaze evenly over the warm rolls.

Serving:

1. Let the glazed rolls cool slightly before serving. This allows the glaze to set and the flavors to meld together.
2. Serve warm or at room temperature. These rolls are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days.
3. Optional: Garnish with fresh strawberries or a sprinkle of graham cracker crumbs for an extra touch of elegance.

Tips and Variations:

• Use different berries: Feel free to substitute other berries for the strawberries, such as blueberries, raspberries, or blackberries. A mixed berry version would be delicious!
• Add nuts: Sprinkle chopped pecans or walnuts over the cheesecake filling before rolling up the dough for added texture and flavor.
• Chocolate chips: Add mini chocolate chips to the cheesecake filling or strawberry mixture for a chocolatey twist.
• Make it ahead: You can assemble the rolls ahead of time and store them in the refrigerator overnight. Just bake them as directed when you’re ready to serve.
• Cream cheese variations: Experiment with different flavors of cream cheese, such as strawberry or honey walnut, to add even more flavor to the cheesecake filling.
• Lemon extract: If you don’t have lemon zest, you can use a few drops of lemon extract instead.
• Heavy cream: Using heavy cream instead of milk in the glaze will make it extra rich and decadent.
• Brown sugar: Substitute brown sugar for granulated sugar in the strawberry mixture for a deeper, more caramel-like flavor.
• Spice it up: Add a pinch of cinnamon or nutmeg to the strawberry mixture for a warm, comforting flavor.
• Ice cream: Serve the warm rolls with a scoop of vanilla ice cream for an extra special treat.

Enjoy!

These Strawberry Shortcake Cheesecake Rolls are a delightful combination of flavors and textures. The creamy cheesecake filling, sweet strawberries, and flaky crescent roll dough create a truly irresistible treat. I hope you enjoy making and eating them as much as I do!

Conclusion:

And there you have it! These Strawberry Shortcake Cheesecake Rolls are truly a must-try dessert that perfectly blends the comforting nostalgia of strawberry shortcake with the decadent richness of cheesecake, all wrapped up in a delightful, easy-to-eat package. I know, it sounds almost too good to be true, but trust me, one bite and you’ll be hooked. The creamy cheesecake filling, bursting with fresh strawberry flavor, combined with the flaky, golden-brown pastry is an absolute symphony of textures and tastes.

But why is this recipe a must-try? Beyond the incredible flavor profile, it’s also surprisingly simple to make. We’ve broken down each step to ensure even beginner bakers can achieve impressive results. Plus, these rolls are incredibly versatile. They’re perfect for a casual weeknight treat, a potluck gathering, or even a slightly more elegant dessert for a special occasion. Imagine serving these warm with a scoop of vanilla ice cream at your next dinner party – your guests will be raving about them for days!

Speaking of serving suggestions, the possibilities are endless! For a truly decadent experience, drizzle them with a homemade strawberry sauce or a white chocolate ganache. A sprinkle of chopped pistachios or toasted almonds adds a delightful crunch. If you’re feeling adventurous, try adding a hint of lemon zest to the cheesecake filling for a brighter, more vibrant flavor. You could even experiment with different berries – blueberries, raspberries, or blackberries would all be delicious substitutes for the strawberries.

Another fun variation is to use different types of pastry. While we love the classic puff pastry for its light and airy texture, you could also try using crescent roll dough for a slightly sweeter and softer roll. Or, for a more rustic feel, consider using a homemade biscuit dough. The key is to find a pastry that you enjoy working with and that complements the flavors of the cheesecake filling.

These Strawberry Shortcake Cheesecake Rolls are also fantastic served chilled, making them a perfect make-ahead dessert for busy schedules. Simply prepare them ahead of time, store them in the refrigerator, and then bake them just before serving. Or, bake them ahead of time and enjoy them cold straight from the fridge – they’re equally delicious either way!

I truly believe that this recipe will become a new favorite in your household. It’s a crowd-pleaser, it’s relatively easy to make, and it’s absolutely bursting with flavor. The combination of the classic strawberry shortcake and the creamy cheesecake is a match made in dessert heaven.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a delicious baking adventure. I’m confident that you’ll love these Strawberry Shortcake Cheesecake Rolls as much as I do. And most importantly, don’t be afraid to get creative and put your own spin on the recipe. Experiment with different flavors, toppings, and serving suggestions to create a dessert that is uniquely yours.

I can’t wait to hear about your experience making these rolls! Please, please, please come back and leave a comment below sharing your thoughts, tips, and any variations you tried. Did you add a secret ingredient? Did you serve them with a special sauce? I’m eager to learn from your culinary adventures and see how you made this recipe your own. Happy baking, and enjoy every single bite of these delightful Strawberry Shortcake Cheesecake Rolls!