Description
Strawberry Shortcake Cheesecake Rolls combine the fluffy, tender texture of shortcake dough with a rich, creamy cheesecake filling and fresh, juicy strawberries. This delightful dessert is rolled into individual servings, baked to golden perfection, and topped with sweetened strawberries for a fresh and indulgent treat that’s perfect for special occasions or a delicious everyday dessert.
Ingredients
Scale
Dough Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons sugar
- ½ cup unsalted butter, softened
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg (for egg wash)
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (optional, for macerating strawberries)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Make the Shortcake Dough: In a medium bowl, whisk together the flour, baking powder, salt, and sugar until combined. Add the softened butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the heavy cream and vanilla extract until just combined, taking care not to overmix to keep the dough tender.
- Roll Out the Dough: Turn the dough onto a lightly floured surface and gently roll it out into a rectangle about 1/4-inch thick, making sure the dough is evenly rolled for consistent baking.
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to maintain the fluffy texture.
- Assemble the Rolls: Spread the cheesecake filling evenly over the dough rectangle, leaving a small border around the edges to prevent filling from spilling out during rolling. Roll the dough up tightly from one long side to the other, then slice into 8-10 pieces for individual rolls.
- Bake the Rolls: Place the rolls in a greased or lined baking dish, spacing them slightly apart. Brush the tops of the rolls with a beaten egg to achieve a golden and shiny finish. Bake for 15-18 minutes or until the rolls are golden brown and fully cooked through.
- Prepare the Strawberry Topping: While the rolls bake, combine the sliced strawberries with sugar (if using) and let them sit for 10-15 minutes to macerate and release their natural juices, enhancing their sweetness.
- Serve: Once the rolls have cooled slightly, top each one with a spoonful of the macerated strawberries and enjoy the luscious combination of creamy cheesecake and fresh fruit.
Notes
- Do not overmix the dough to keep the texture light and flaky.
- Use cold heavy cream for whipping to achieve better volume.
- If you prefer less sweetness, reduce the sugar when macerating strawberries or omit it altogether.
- These rolls are best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 2 days.
- Allow the rolls to cool slightly before adding the strawberry topping to avoid sogginess.
