Description
These Strawberry Shortcake Cheesecake Rolls combine tender, buttery shortcake dough with a luscious cheesecake filling and fresh macerated strawberries. Perfectly baked to golden perfection, these rolls are an irresistible dessert or sweet snack that balances creamy, fruity, and flaky textures all in one delightful bite.
Ingredients
Scale
Shortcake Dough
- 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 all-purpose flour, baking powder, salt, and sugar. 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.
- Roll Out the Dough: Turn the dough out onto a lightly floured surface. Gently roll it into a rectangle about ¼-inch thick to prepare for the cheesecake filling.
- 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 create a light, fluffy filling.
- Assemble the Rolls: Spread the cheesecake filling evenly over the dough rectangle, leaving a small border around the edges. Carefully roll the dough up tightly from one long side to the other, then slice into 8-10 even pieces to form individual rolls.
- Bake the Rolls: Place the rolls separated in a greased or lined baking dish or baking sheet, leaving space between each roll. Brush the tops with beaten egg to achieve a golden, glossy finish. Bake for 15-18 minutes, or until the rolls are golden brown and cooked through.
- Prepare the Strawberry Topping: While the rolls are baking, combine the sliced strawberries with the optional sugar and let them sit at room temperature for 10-15 minutes to macerate and release their natural juices.
- Serve: Allow the rolls to cool slightly after baking. Top each roll with a spoonful of the macerated strawberries and their juices before serving for a fresh, fruity finish.
Notes
- Make sure not to overmix the dough to maintain a tender texture.
- Use cold butter for best shortcake dough results.
- For extra flavor, you can add a teaspoon of lemon zest to the cheesecake filling.
- The egg wash helps achieve a beautiful golden color on the rolls.
- Strawberry maceration is optional but enhances sweetness and juiciness.
- These rolls are best enjoyed the same day but can be refrigerated overnight and warmed gently before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
