Strawberry Shortcake Cheesecake Rolls

Chloe

Nurturing taste buds (and souls) with every recipe.

Strawberry Shortcake Cheesecake Rolls have become a delightful staple in our home, and let me tell you, they are an absolute crowd-pleaser. From the moment the aroma of buttery, slightly tangy dough mingling with sweet strawberries fills the kitchen, you know you’re in for a treat. The first time I made these, I was a little skeptical – cheesecake filling in a roll? Would it work? Oh, did it work! My family devoured them within minutes, and requests for them have been non-stop ever since. The combination of the flaky, golden-brown exterior, the creamy, decadent cheesecake center, and the burst of fresh, juicy strawberries is simply heavenly. It’s like the best parts of strawberry shortcake and cheesecake got together and created the perfect dessert love child. Whether it’s for a weekend brunch, a summer barbecue, or just a special weeknight treat, these Strawberry Shortcake Cheesecake Rolls are guaranteed to bring smiles and satisfied sighs to anyone who tries them. They’re surprisingly easy to make, too, which is always a bonus in my book. Get ready to experience a dessert that’s both comforting and utterly irresistible!

Ingredients

Here’s what you’ll need to create these delightful Strawberry Shortcake Cheesecake Rolls. We’ve broken it down into sections for the dough, the cheesecake filling, and the strawberry topping to make it super easy to follow.

For the Sweet Dough:

Active Dry Yeast: 2 ¼ teaspoons (One packet), essential for the dough to rise and become light and airy.
Granulated Sugar: ¼ cup, adds sweetness to the dough and helps activate the yeast.
Warm Milk: ¾ cup, provides moisture and warmth to activate the yeast and create a soft dough. Make sure it’s comfortably warm, not hot.
Unsalted Butter: ¼ cup (1/2 stick), melted and cooled, adds richness and flavor to the dough, making it tender.
Large Egg: 1, binds the dough ingredients together and contributes to the dough’s structure and richness.
Vanilla Extract: 1 teaspoon, enhances the flavor of the dough with a touch of warmth and sweetness.
All-Purpose Flour: 3 ½ cups, the base of the dough, providing structure. It’s best to measure accurately using the spoon and level method.
Salt: ¾ teaspoon, balances the sweetness and enhances the overall flavor of the dough.

For the Creamy Cheesecake Filling:

Cream Cheese: 8 ounces (One package), softened to room temperature, the star of the filling, providing that signature cheesecake tang and creaminess. Full-fat cream cheese is recommended for the best flavor and texture.
Granulated Sugar: ½ cup, sweetens the cheesecake filling, balancing the tanginess of the cream cheese.
Large Egg Yolk: 1, adds richness and helps bind the filling together, creating a smooth and creamy texture.
Vanilla Extract: 1 teaspoon, complements the cream cheese and enhances the overall flavor of the filling.

For the Luscious Strawberry Topping:

Fresh Strawberries: 2 cups, hulled and sliced, the quintessential strawberry shortcake element, providing fresh, juicy sweetness and vibrant color. Look for ripe, red berries for the best flavor.
Granulated Sugar: ¼ cup, enhances the natural sweetness of the strawberries and helps create a syrupy sauce as they macerate.
Lemon Juice: 1 tablespoon, brightens the strawberry flavor and adds a touch of acidity to balance the sweetness.
Cornstarch: 1 tablespoon, helps thicken the strawberry sauce as it cooks, creating a beautiful glaze.
Water: ¼ cup, used to create a slurry with the cornstarch, ensuring a smooth sauce.
Optional: Whipped Cream or Vanilla Ice Cream: For serving, to elevate the dessert experience even further.

Instructions

Let’s walk through how to create these irresistible Strawberry Shortcake Cheesecake Rolls, step-by-step. Don’t be intimidated by the yeast dough – it’s easier than you might think!

Step 1: Prepare the Sweet Dough

Activate the Yeast: In a large bowl, combine the warm milk, granulated sugar (for the dough), and active dry yeast. Gently stir to combine and let it sit for 5-10 minutes, or until the mixture becomes foamy. This indicates that the yeast is active and ready to use.
Combine Wet Ingredients: To the yeast mixture, add the melted and cooled butter, egg, and vanilla extract. Whisk together until well combined.
Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or dough hook on a stand mixer until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth, elastic, and no longer sticky. Alternatively, knead in a stand mixer with a dough hook for 5-7 minutes on medium-low speed. If the dough is too sticky, add flour one tablespoon at a time until it comes together.
First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for a light and airy texture.

Step 2: Make the Creamy Cheesecake Filling

Cream Together Ingredients: While the dough is rising, prepare the cheesecake filling. In a medium bowl, using an electric mixer, beat the softened cream cheese and granulated sugar (for the filling) until smooth and creamy.
Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract until just combined. Be careful not to overmix at this stage. Set aside the filling until ready to assemble the rolls.

Step 3: Prepare the Strawberry Topping

Macerate Strawberries: In a medium saucepan, combine the sliced strawberries, granulated sugar (for the topping), and lemon juice. Stir gently and let the strawberries macerate for about 15-20 minutes. This will draw out their juices and create a flavorful base for the sauce.
Create Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This prevents lumps in the sauce.
Cook Strawberry Sauce: Place the saucepan with the strawberries over medium heat. Bring to a simmer and cook for 2-3 minutes, or until the strawberries have softened slightly and released more juices.
Thicken the Sauce: Pour the cornstarch slurry into the saucepan and stir continuously. Cook for another 2-3 minutes, or until the sauce has thickened and become glossy. Remove from heat and let the strawberry topping cool slightly while you assemble the rolls.

Step 4: Assemble and Bake the Cheesecake Rolls

Preheat Oven and Prepare Baking Pan: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan.
Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches.
Spread Cheesecake Filling: Evenly spread the prepared cheesecake filling over the rolled-out dough, leaving a small border around the edges.
Roll Up the Dough: Starting from one long side, tightly roll up the dough jelly-roll style. Pinch the seam to seal.
Cut into Rolls: Using a sharp knife or dental floss, cut the roll into 12 equal slices. Each slice should be about 1-1.5 inches thick.
Arrange in Baking Pan: Place the rolls, cut-side up, in the prepared baking pan, leaving a little space between each roll.
Second Rise (Optional): For extra fluffy rolls, you can cover the pan loosely with plastic wrap and let them rise again for 20-30 minutes in a warm place. This is optional but recommended for a lighter texture.
Bake: Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and cooked through. The internal temperature should reach 200°F (93°C).
Cool and Top: Let the rolls cool in the pan for a few minutes before spooning the warm strawberry topping over them. Serve warm, and optionally top with whipped cream or vanilla ice cream for an extra touch of indulgence.

Nutrition Facts

These Strawberry Shortcake Cheesecake Rolls are a delightful treat, and here’s a general idea of what you can expect nutritionally per serving. Please note that these are estimates and can vary slightly based on ingredient brands and specific measurements.

Servings: 12 Rolls
Calories per Serving (approximately): 350-400 calories

Calories: 380 kcal
Fat: 18g

Note: These values are estimations and can vary.

Preparation Time

Planning is key for these delicious rolls, but the active time is surprisingly manageable.

Prep Time: 45 minutes (includes dough making, filling prep, strawberry topping prep)
Rise Time: 1.5 – 2 hours (dough rising, optional second rise)
Cook Time: 20-25 minutes (baking time)
Total Time: Approximately 2 hours 45 minutes – 3 hours

Description: While the total time might seem long, most of it is passive time while the dough is rising. The active preparation is around 45 minutes, making this recipe achievable even on a busy day. You can even prepare the dough and cheesecake filling ahead of time and assemble and bake later.

How to Serve

Strawberry Shortcake Cheesecake Rolls are versatile and can be enjoyed in numerous ways. Here are some serving suggestions to elevate your dessert experience:

Warm with Strawberry Topping: The classic and most recommended way! Serve them warm straight from the oven, generously drizzled with the warm strawberry topping. The contrast of warm rolls and slightly cooled topping is divine.
With Whipped Cream: A dollop of freshly whipped cream adds a light and airy texture and enhances the creamy element of the cheesecake filling.
With Vanilla Ice Cream: For an extra indulgent treat, serve a scoop of vanilla ice cream alongside the warm rolls and strawberry topping. The cold ice cream melts slightly against the warm dessert, creating a delightful mix of temperatures and textures.
Dust with Powdered Sugar: For a simple yet elegant presentation, lightly dust the rolls with powdered sugar before serving.
Brunch or Dessert Platter: Incorporate these rolls into a brunch spread or dessert platter alongside other pastries, fruits, and cheeses for a delightful array of options.
For Special Occasions: Perfect for birthdays, holidays, potlucks, or any celebration where you want to impress with a homemade, crowd-pleasing dessert.
Make Ahead and Reheat: While best served fresh, you can bake these rolls ahead of time and gently reheat them in a low oven or microwave before serving. Add the strawberry topping just before serving to maintain freshness.
Individual Servings: Serve each roll individually on a plate for a more formal presentation, especially when entertaining guests.

Additional Tips for Perfect Strawberry Shortcake Cheesecake Rolls

To ensure your Strawberry Shortcake Cheesecake Rolls turn out perfectly every time, here are some helpful tips:

Use Room Temperature Ingredients: For the cheesecake filling, ensure your cream cheese is softened to room temperature. This will prevent lumps and create a smooth and creamy filling. Similarly, use a room temperature egg for the dough.
Don’t Overmix the Dough: Overmixing can develop too much gluten, resulting in tough rolls. Mix until just combined and knead until smooth and elastic, but avoid excessive kneading.
Warm Place for Rising: Find a warm, draft-free place for the dough to rise. A slightly warmed oven (turned off!), a sunny spot, or a warm kitchen corner works well. This will ensure proper yeast activation and a good rise.
Measure Flour Accurately: Too much flour can make the rolls dry and dense. Use the spoon and level method when measuring flour: spoon flour into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag.
Don’t Overbake: Overbaking can dry out the rolls. Bake until they are golden brown and cooked through, but still slightly soft to the touch. A toothpick inserted into the center should come out clean.
Use Fresh, Ripe Strawberries: The quality of your strawberries significantly impacts the flavor of the topping. Choose fresh, ripe, and red strawberries for the best taste and sweetness.
Adjust Sweetness to Taste: If you prefer a less sweet dessert, you can reduce the sugar in the dough, filling, or strawberry topping. Taste as you go and adjust to your liking.
Make Ahead Portions: You can prepare the dough and cheesecake filling a day ahead and store them separately in the refrigerator. Assemble and bake the rolls the next day for a quicker dessert preparation. The strawberry topping is best made closer to serving time to maintain the freshness of the strawberries.

FAQ Section

Got questions about making Strawberry Shortcake Cheesecake Rolls? Here are some frequently asked questions to help you out!

Q1: Can I use frozen strawberries instead of fresh?
A: While fresh strawberries are highly recommended for the best flavor and texture, you can use frozen strawberries in a pinch. Thaw them completely and drain off any excess liquid before using them in the topping. Keep in mind that frozen strawberries might release more water during cooking, so you may need to cook the sauce a bit longer to thicken it.

Q2: Can I make these rolls ahead of time?
A: Yes, you can prepare the dough and cheesecake filling a day in advance and store them separately in the refrigerator. Assemble and bake the rolls the next day. Baked rolls are best served fresh but can be stored in an airtight container at room temperature for a day or two. Reheat gently in a low oven or microwave to serve. The strawberry topping is best made closer to serving time for optimal freshness.

Q3: Can I freeze Strawberry Shortcake Cheesecake Rolls?
A: It’s not recommended to freeze the fully assembled rolls as the texture of the cheesecake filling and dough may change upon thawing. However, you can freeze the baked rolls without the strawberry topping. Let them cool completely, wrap them tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently before adding fresh strawberry topping.

Q4: Can I use a different type of fruit for the topping?
A: Absolutely! While strawberry is classic, you can experiment with other fruits like raspberries, blueberries, peaches, or a mixed berry combination. Adjust the sugar and lemon juice based on the sweetness of the fruit you choose.

Q5: Do I have to make my own dough? Can I use store-bought dough?
A: For the best flavor and texture, homemade dough is highly recommended. However, if you are short on time, you could use store-bought sweet roll dough or even crescent roll dough as a shortcut. Be aware that the texture and flavor will be different from homemade dough. Adjust baking time accordingly based on the type of dough used.

Q6: Can I make these rolls without yeast?
A: This recipe relies on yeast for the characteristic light and airy texture of the rolls. Without yeast, you would be making a different type of pastry, perhaps more akin to biscuits or scones. For true Strawberry Shortcake Cheesecake Rolls, yeast is essential.

Q7: My cheesecake filling is lumpy. What did I do wrong?
A: Lumpy cheesecake filling is usually caused by using cold cream cheese. Ensure your cream cheese is softened to room temperature before beating it. If it’s still lumpy, you can try beating it for a bit longer to smooth it out. Make sure you are not overmixing after adding the egg yolk, as that can also sometimes affect texture.

Q8: How do I know when the rolls are done baking?
A: The rolls are done when they are golden brown on top and cooked through. The internal temperature should reach 200°F (93°C). You can also insert a toothpick into the center of a roll; it should come out clean. They should feel slightly firm but still soft to the touch. Don’t overbake them, as they can become dry.