Strawberry Shortcake Cheesecake Rolls: A Delicious Dessert Recipe

Strawberry Shortcake Cheesecake Rolls: Prepare to be amazed! Imagine the comforting nostalgia of strawberry shortcake, the creamy decadence of cheesecake, and the delightful portability of a perfectly rolled dessert. This isn’t just a recipe; it’s a flavor explosion waiting to happen, and I’m so excited to share it with you!

Strawberry shortcake, a beloved dessert with roots stretching back to the 1850s, has always been about simple pleasures: sweet berries, tender biscuits, and whipped cream. It’s a taste of summer, a reminder of picnics and family gatherings. But what if we could elevate that classic experience, infusing it with the rich, tangy goodness of cheesecake and presenting it in a fun, easy-to-eat format?

That’s precisely what these Strawberry Shortcake Cheesecake Rolls achieve. People adore this dish because it’s the perfect balance of textures and tastes. The flaky, buttery pastry gives way to a creamy, cheesecake filling bursting with fresh strawberry flavor. It’s indulgent, yet not overly heavy, making it ideal for parties, potlucks, or simply a special treat for yourself. Plus, the roll format makes them incredibly convenient – no forks required! Get ready to impress your friends and family with this unique and utterly irresistible dessert.

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 highly recommended!)
• For the Strawberry Shortcake Component:
• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for macerating the strawberries)
• 1 tablespoon lemon juice (for macerating the strawberries)
• 1 cup all-purpose flour
• 1/4 cup granulated sugar (for the dough)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
• 1/4 cup heavy cream, plus more for brushing
• For the Cinnamon Roll Dough:
• 1 cup warm milk (about 105-115°F)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon salt
• 1 large egg
• 3 1/2 – 4 cups all-purpose flour, plus more for dusting
• For the Cream Cheese Glaze:
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1/4 cup milk, or more as needed
• 1/2 teaspoon vanilla extract

Preparing the Strawberry Maceration:

1. In a medium bowl, combine the sliced strawberries, 1/4 cup granulated sugar, and 1 tablespoon of lemon juice.
2. Gently toss the strawberries to coat them evenly with the sugar and lemon juice.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to a few hours. This allows the strawberries to release their juices and become even more flavorful. The longer they sit, the more delicious they become!

Making the Cinnamon Roll Dough:

1. In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and 1/4 cup granulated sugar. Let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to go.
2. Add the melted butter, salt, and egg to the yeast mixture. Mix well to combine.
3. Gradually add the flour, starting with 3 1/2 cups. Mix on low speed (or by hand) until a soft dough forms. If the dough is too sticky, add more flour, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Be careful not to add too much flour, as this can make the rolls tough.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, knead in the stand mixer with the dough hook attachment for 5-7 minutes.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is a crucial step for light and fluffy rolls, so be patient!

Preparing the Cheesecake Filling:

1. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the 1/2 cup granulated sugar and continue to beat until well combined.
3. Stir in the sour cream, vanilla extract, and lemon zest (if using). Mix until everything is smooth and there are no lumps. Set aside.

Making the Strawberry Shortcake Dough:

1. In a large bowl, whisk together the 1 cup all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt.
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The butter should be very cold to create flaky layers in the shortcake.
3. Gradually add the 1/4 cup heavy cream, mixing until just combined. Do not overmix. The dough should be slightly shaggy.
4. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick disc.
5. Using a 2-inch biscuit cutter or a knife, cut out small circles of dough. You should get about 8-10 circles. Set aside.

Assembling the Strawberry Shortcake Cheesecake Rolls:

1. Once the cinnamon roll dough has doubled in size, punch it down to release the air.
2. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
3. Spread the cheesecake filling evenly over the dough, leaving a 1/2-inch border along one of the long edges.
4. Drain the macerated strawberries, reserving the juice. Spread the drained strawberries evenly over the cheesecake filling.
5. Carefully roll the dough up tightly, starting from the long edge opposite the border. Pinch the seam to seal.
6. Using a sharp knife or dental floss, cut the roll into 12-15 equal slices.
7. Place the cinnamon roll slices in a greased 9×13 inch baking dish.
8. Gently press one or two of the strawberry shortcake biscuits into the top of each cinnamon roll.
9. Brush the tops of the rolls and shortcake biscuits with heavy cream.
10. Cover the baking dish with plastic wrap and let the rolls rise for another 30-45 minutes, or until slightly puffed.

Baking the Rolls:

1. Preheat oven to 350°F (175°C).
2. Bake the rolls for 25-30 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can tent the baking dish with foil.
3. Let the rolls cool in the baking dish for 10-15 minutes before frosting.

Making the Cream Cheese Glaze:

1. While the rolls are cooling, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Gradually add the powdered sugar, mixing on low speed until combined.
3. Add the milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
4. Stir in the vanilla extract.

Glazing and Serving:

1. Drizzle the cream cheese glaze over the warm rolls. You can also use the reserved strawberry juice to drizzle over the rolls for extra strawberry flavor.
2. Serve the Strawberry Shortcake Cheesecake Rolls warm and enjoy! These are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

And there you have it! These Strawberry Shortcake Cheesecake Rolls are truly a must-try. They’re the perfect marriage of comforting classic flavors and a fun, unexpected presentation. Imagine biting into a warm, flaky roll filled with creamy cheesecake and bursting with sweet, juicy strawberries – it’s an experience your taste buds won’t soon forget. The slight tang of the cream cheese perfectly complements the sweetness of the berries, and the buttery roll adds a delightful textural contrast. Honestly, what’s not to love?

I know, I know, you might be thinking, “Cheesecake rolls? That sounds a little complicated.” But trust me, the recipe is surprisingly straightforward, and the results are well worth the effort. Plus, the “wow” factor you’ll get when you serve these to your friends and family is priceless!

Why are these rolls a must-try? Because they offer a unique twist on familiar favorites. They’re easier to eat than a traditional slice of cheesecake, making them perfect for parties or potlucks. And let’s be honest, who can resist a warm, freshly baked roll filled with deliciousness?

Now, let’s talk serving suggestions and variations. While these Strawberry Shortcake Cheesecake Rolls are fantastic on their own, you can definitely dress them up a bit. A dollop of whipped cream or a scoop of vanilla ice cream would be a delightful addition. You could also drizzle them with a little melted white chocolate or a homemade strawberry sauce for an extra touch of indulgence.

For variations, the possibilities are endless! If you’re not a fan of strawberries (though I can’t imagine why!), you could easily substitute other berries like blueberries, raspberries, or blackberries. You could even use a combination of berries for a mixed berry cheesecake roll. Another fun idea is to add a sprinkle of chopped nuts, like pecans or walnuts, to the filling for a little extra crunch. And for a truly decadent treat, try adding a layer of Nutella to the dough before adding the cheesecake filling.

Here are a few more serving ideas:

* Serve them warm for breakfast or brunch with a cup of coffee or tea.
* Pack them in a lunchbox for a sweet midday treat.
* Bring them to a potluck or party – they’re always a crowd-pleaser.
* Enjoy them as a special dessert after dinner.

But really, the best way to enjoy these Strawberry Shortcake Cheesecake Rolls is however you like!

I’m so excited for you to try this recipe. I truly believe you’ll love it as much as I do. It’s a fun and rewarding baking project that’s sure to impress.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible treats. I promise, you won’t regret it!

And when you do, please, please, please share your experience with me! I’d love to hear how they turned out, what variations you tried, and what your friends and family thought. You can leave a comment below, tag me on social media, or send me an email. I can’t wait to see your creations!

Don’t forget to take pictures of your beautiful Strawberry Shortcake Cheesecake Rolls and share them with the world! Happy baking!