Let me tell you about a dessert that instantly brightened up my weekend—these strawberry shortcake cheesecake rolls. They came to life one afternoon when I was torn between the creamy richness of cheesecake and the light, fruity charm of strawberry shortcake. Instead of picking one, I combined both—and I couldn’t be happier with the result. These rolls have officially earned a forever place in my recipe collection. The soft, sweet dough wraps around a smooth, tangy cheesecake filling, with juicy strawberries tucked inside and buttery crumble on top. Every bite feels like summer and comfort all in one.
What You’ll Need
To bring these dreamy Strawberry Shortcake Cheesecake Rolls to life, you’ll want to gather a few simple but high-quality ingredients. I always say the magic starts with the basics:
- Cream cheese
- Granulated sugar
- Vanilla extract
- Heavy whipping cream
- Fresh strawberries
- Granulated sugar (for macerating)
- Crushed shortbread cookies or graham crackers
- Unsalted butter, melted
- Large crepes or thin cake layers
- Powdered sugar
A few fresh mint leaves or extra berries for garnish never hurt either—they make everything look and feel a bit more special.
Tips for Success
Here are a few little lessons I’ve picked up after making these more times than I can count:
- Start with room temp ingredients. Especially the cream cheese—it makes everything smoother.
- Don’t skip chilling. It really is the secret to clean slices and a roll that holds together.
- Use fresh berries. Strawberries are the classic, but freshness makes the biggest difference in flavor and texture.
- Have everything prepped. Laying it all out mise en place style makes the process feel relaxed and fun.
- Be gentle when rolling. It’s not a race. Take your time—it’s oddly soothing.
- Taste as you go. This recipe is forgiving, so adjust the sweetness or vanilla to suit your taste.
Variation Ideas
One of my favorite things about these rolls? They’re endlessly customizable. Here are some creative twists I’ve played with:
- Berry Swap: Try raspberries, blueberries, or blackberries. Mixed berry combos work beautifully too.
- Citrus Zest: A bit of lemon or orange zest in the filling brightens everything up—especially lovely in spring.
- Chocolate Dream: Add a drizzle of melted chocolate or chocolate chips for a decadent twist.
- Peach Perfection: In the summer, ripe peaches are incredible in this. Just dice and treat like strawberries.
- Nutty Crunch: Sprinkle in some crushed pistachios or almonds for a lovely texture contrast.
- Tropical Vibes: Add a layer of mango and a pinch of toasted coconut for something fresh and unexpected.
Honestly, once you’ve nailed the base recipe, the possibilities are endless—and that’s part of the fun.
Strawberry Shortcake Cheesecake Rolls Recipe
Ingredients
- 8 ounces of cream cheese, brought to room temperature for easy mixing
- 1/4 cup granulated sugar adjust slightly if strawberries are very sweet
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy whipping cream
- 1 cup fresh strawberries finely diced
- 2 tablespoons sugar for macerating the berries
- 1 1/2 cups of finely crushed shortbread cookies, or graham crackers for an alternative taste
- 1/4 cup unsalted butter, melted and cooled briefly
- 6 soft crepes or thin sponge cake layers store-bought or homemade
- A sprinkle of powdered sugar just before serving for a delicate finish.
Instructions
- Whip the cream cheese with granulated sugar and vanilla until completely smooth and creamy.
- In another bowl, whip the chilled heavy cream until it holds stiff peaks, then carefully fold it into the cream cheese mixture until smooth and light.
- Cut fresh strawberries into small pieces, sprinkle with a little sugar, and allow them to rest for around 10 minutes to release their natural juices and sweetness.
- In another bowl, stir together finely crushed shortbread or golden sandwich cookies with melted butter until the texture feels like damp sand.
- To put it together, place a crepe flat and evenly spread a thick layer of the cheesecake mixture over it. Sprinkle over the cookie crumbs, then spoon on the macerated strawberries.
- Carefully roll the crepe snugly, similar to rolling sushi, ensuring the filling stays securely inside.
- Tightly cover each roll with plastic wrap and refrigerate for a minimum of one hour to allow it to firm up.
- When ready to serve, slice the rolls into 1-inch rounds and finish with a light dusting of powdered sugar for that perfect touch.
Notes
