Introduction
Sweet Strawberry Shortcake Cheesecake Rolls are a dreamy fusion of two beloved desserts—cheesecake and strawberry shortcake—wrapped up into a soft, fluffy roll that tastes as delightful as it looks. These dessert rolls are perfect for spring and summer, brunches, birthdays, potlucks, or any time you want to impress guests with a unique twist on classic flavors. They combine the creaminess of cheesecake, the fruity freshness of strawberries, and the nostalgic comfort of shortcake, all rolled up in a pillowy dough. Whether you’re a seasoned baker or a weekend treat-maker, these rolls offer a rich yet refreshing flavor profile that will keep everyone coming back for more. Their vibrant pink-and-white swirl and luxurious texture make them not only a flavor-packed indulgence but also a visual showstopper.
The History of Strawberry Shortcake Cheesecake Rolls
The origins of this decadent dessert lie in the evolution of both strawberry shortcake and cheesecake. Strawberry shortcake dates back to the 16th century in Europe, where “short” referred to the crumbly texture achieved by adding fat, often butter or lard, to dough. Over time, strawberries—once considered a luxury—became a staple ingredient, especially after the advent of modern refrigeration and transport. Meanwhile, cheesecake’s roots trace back to Ancient Greece, but the creamy American version we know today was popularized in New York in the early 1900s. Combining the two likely started as a creative trend in the mid-2010s, fueled by social media and the rising popularity of hybrid desserts. Creative home bakers and professional patissiers alike began blending the flavors and textures of classic desserts to create Instagram-worthy, crowd-pleasing recipes like this one. The roll format borrows from cinnamon rolls and jelly rolls, making this a truly global and modern dessert that celebrates culinary innovation.
Ingredients Breakdown
For the Dough:
- 2 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- ½ tsp salt
- ¾ cup warm milk (110°F)
- ¼ cup unsalted butter, softened
- 1 large egg
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
For the Strawberry Shortcake Filling:
- 1 cup fresh strawberries, finely chopped
- 1 tbsp sugar
- ½ tsp lemon juice
- Optional: ¼ cup crushed shortbread cookies or vanilla wafers
For the Glaze or Frosting:
- 1 cup powdered sugar
- 2–3 tbsp milk or heavy cream
- ½ tsp vanilla extract
- Optional: Pink food coloring or freeze-dried strawberry powder for a rosy hue
Step-by-Step Recipe:
- Prepare the Dough: In a large bowl, mix the warm milk and sugar, then sprinkle in the yeast. Let it sit for 5–10 minutes until foamy. Add the egg, softened butter, and salt. Gradually mix in the flour until a dough forms. Knead the dough on a floured surface for 6–8 minutes until smooth and elastic. Place it in a greased bowl, cover it with a towel, and let it rise in a warm spot for 1–1.5 hours or until doubled in size.
- Make the Cheesecake Filling: While the dough rises, beat the cream cheese, sugar, and vanilla extract in a medium bowl until smooth and creamy. Chill it in the fridge until ready to use.
- Make the Strawberry Filling: Combine the chopped strawberries, sugar, and lemon juice in a small bowl. Let it sit for 15 minutes to release juices. Strain the mixture slightly to avoid excess liquid in the rolls. You can also mash it lightly for easier spreading.
- Roll Out the Dough: Once the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle, roughly 10×14 inches.
- Assemble the Rolls: Spread the cheesecake filling evenly across the dough, followed by the strawberry mixture. Sprinkle crushed cookies for an added shortcake crunch. Starting from the long edge, carefully roll the dough into a tight log. Cut into 9–12 equal slices using a sharp knife or dental floss.
- Second Rise: Arrange the rolls in a greased baking dish, leaving a little space between each. Cover and let them rise for 30–45 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden and cooked through.
- Add the Glaze: While the rolls bake, mix the glaze ingredients until smooth. Let the rolls cool slightly before drizzling or spreading the glaze on top. Add optional sprinkles, freeze-dried strawberries, or white chocolate shavings for decoration.
Tips for the Perfect Strawberry Shortcake Cheesecake Rolls
Use room temperature ingredients for the dough to help it rise properly. When rolling out the dough, ensure it’s not too thin to prevent tearing when you add the fillings. Chill the cheesecake filling briefly for easier spreading. Make sure your strawberry filling isn’t too wet; pat the strawberries dry or strain excess juice to avoid soggy dough. Don’t overfill the rolls to prevent messy leaks during baking. A serrated knife or unflavored dental floss will give you clean, even slices. Let the rolls cool slightly before glazing so the icing doesn’t completely melt and disappear. Add a touch of lemon zest to the glaze for brightness. For make-ahead convenience, prepare and refrigerate the rolled, unbaked dough overnight, then bring to room temperature and bake the next day.
Variations and Customizations
Use raspberries, blueberries, or peaches instead of strawberries for seasonal twists. Add a swirl of strawberry jam or preserves for more intense flavor. Mix crushed graham crackers into the filling for a cheesecake crust element. Swap the glaze for a cream cheese frosting for richer taste. For extra decadence, add white chocolate chips or a drizzle of melted white chocolate on top. Use gluten-free flour for a GF version. Add almond or lemon extract to the glaze for a subtle twist. Replace cream cheese with mascarpone for a more delicate flavor. Add a layer of whipped cream before serving for a shortcake feel. Top with fresh strawberries or mint leaves for garnish.
Health Considerations and Nutritional Value
Each roll is a delightful indulgence but can be made slightly healthier with a few tweaks. A standard roll contains around 250–350 calories, depending on size and ingredients. To lighten it up, reduce sugar in the dough and glaze, use low-fat cream cheese, or substitute with Greek yogurt for a tangy, high-protein alternative. Opt for whole wheat flour or a 50/50 blend for added fiber. Fresh strawberries provide vitamin C, antioxidants, and natural sweetness. Avoid excessive processed toppings to keep it wholesome. Consider portion sizes, especially if you’re enjoying these as part of a balanced diet. This dessert is not ideal for low-carb or keto diets but can be adapted with sugar substitutes like erythritol or monk fruit, and almond or coconut flour in the dough. Always check for allergens like dairy, gluten, or eggs if serving to a group.
FAQ
Can I use frozen strawberries? Yes, but thaw and drain them well to avoid sogginess.
Can I make this ahead of time? Absolutely—prepare the rolls and refrigerate before baking, or freeze after baking and reheat before serving.
Can I skip the glaze? Yes, they’re still delicious without it, or try a dusting of powdered sugar instead.
Is this recipe kid-friendly? Very! It’s sweet, fun, and easy to customize with sprinkles or colorful frosting.
How should I store leftovers? Store in an airtight container in the fridge for up to 4 days; reheat in the microwave or oven for best texture.
Can I use a stand mixer? Definitely—use the dough hook attachment for easier kneading.
Can I make this vegan? Yes, by using plant-based milk, vegan butter, dairy-free cream cheese, and an egg substitute like flaxseed meal or applesauce.
Sweet Strawberry Shortcake Cheesecake Rolls
Ingredients
Method
- Blend the cream cheese, granulated sugar, and vanilla extract together until the mixture is completely smooth.
- Whip the heavy cream separately until stiff peaks form, then gently fold it into the cream cheese mixture.
- Toss the diced strawberries with the sugar and let them sit for about 10 minutes to macerate and release their juices.
- Combine the crushed cookies or graham crackers with the melted butter, mixing until the texture resembles damp sand.
- Place a crepe or cake layer on a flat surface, then spread with the cream filling, sprinkle with the cookie mixture, and top with macerated strawberries. Roll it up tightly like a sushi roll.
- Wrap each roll in plastic wrap and refrigerate for at least one hour to set.
- Once chilled, slice the rolls into 1-inch pieces and finish with a dusting of powdered sugar.
Notes
- Chill thoroughly before slicing.
- Can use shortbread or graham crackers.