Let Me Tell You About These Strawberry Shortcake Cheesecake Rolls…
Okay, so imagine this: It’s Sunday afternoon, I’ve got a kitchen full of strawberries that I keep meaning to use up, and honestly, my sweet tooth is practically yelling at me. I ended up cobbling together these Strawberry Shortcake Cheesecake Rolls after seeing something kind of similar on Serious Eats (but, naturally, I got distracted half way through and did my own thing). The first time I made these, I left them cooling by the window and, I kid you not, the neighbor’s kid stuck her head in and asked if she could have one. They smell that good. Anyway, these rolls are like if a strawberry shortcake and a cheesecake got together for a bit of a party… and you get to eat the results. If you like a dessert that walks the line between breakfast and total indulgence, you’re in the right place.
Why I Keep Making These (and Why You Might Too)
I make these rolls when I’ve got friends coming over for coffee (or honestly, when I just want to impress someone without tons of effort). My kids go absolutely bananas for them — though, to be fair, they’ve never met a dessert they didn’t like. The best part? If you mess up the swirl, no one cares. It’s all getting devoured anyway. (I did once try to double the filling just to see what would happen; spoilers: it looked like a cheese explosion, but still tasted great.) Actually, I find the leftovers (if there are any) taste even better the next day, after everything melds together.
What You’ll Need (And What I Sometimes Swap)
- 1 tube of refrigerated crescent roll dough (I’ve used puff pastry in a pinch, but it makes them flakier — not bad, just different. My gran used to swear by Pillsbury, but honestly, the store brand’s fine.)
- 1 cup fresh strawberries, chopped (frozen works, just thaw and drain them first or you’ll end up with a soggy mess.)
- 1/3 cup sugar (sometimes I use brown sugar if I’m out — gives it a toffee-ish thing going on)
- 1 tsp vanilla extract (I once used almond by mistake. Not recommended, unless you really love almond.)
- 1/2 cup cream cheese, softened (low fat cream cheese works, but I think it’s less creamy. Still edible, though!)
- 2 tbsp butter, melted (I’ve skipped this and brushed with milk, but butter’s better.)
- 1/4 cup graham cracker crumbs (I bash up digestives if that’s all I’ve got; no one notices.)
- Pinch of salt
How to Make Strawberry Shortcake Cheesecake Rolls (Warts and All)
- Preheat your oven to 350°F (180°C). Or whatever your oven likes to actually be at — mine runs a bit hot, so I drop it down a notch.
- In a bowl, mix your softened cream cheese, sugar, vanilla, and a pinch of salt. This is where I usually sneak a taste (just for quality control, you know). Should be nice and smooth. If it’s lumpy, keep mixing — or just live with it, honestly.
- Unroll your crescent dough onto a floured surface. Press the seams together so you have one big rectangle. It’s totally fine if it’s not a perfect rectangle. Life’s too short.
- Spread your cheesecake mixture over the dough, leaving a little border. Sprinkle the chopped strawberries evenly over the top. Try not to eat too many as you go; easier said than done.
- Sprinkle over the graham cracker crumbs, then carefully roll up the dough, starting on the long side. This is always where things get a bit messy. Don’t worry if some filling oozes out (that just means more caramelized goodness in the oven).
- Slice into about 8 rolls with a sharp knife (or a bit of unflavored dental floss — seriously, it works wonders here. Just don’t use the minty kind… learned that the hard way).
- Place the rolls in a buttered baking dish. Brush with melted butter for that golden finish. Pop them in the oven and bake for 22-25 minutes, or until they’re puffed up and just golden. If they’re looking a bit pale, give them another minute, but watch the bottoms don’t burn.
- Let them cool slightly (or not — but the filling will be lava hot, so consider yourself warned). I like to dust with a bit of powdered sugar, but that’s just me being extra.
Notes I’ve Picked Up (the Hard Way)
- If you use frozen strawberries, always drain them. I once forgot and ended up with rolls swimming in pink juice. Still tasty, but not what I had in mind.
- Don’t roll the dough too tightly, or the filling will shoot out the sides. Not a disaster. Just messy.
- If you want to get fancy, throw in a handful of chopped white chocolate before rolling. I did this once and it was a hit. Or a miss, if you don’t like things super sweet.
Things I’ve Tried (and One Flop)
- Blueberries instead of strawberries: lovely, but not as punchy. Blackberries were nice, too.
- Lemon zest in the cream cheese: total win — adds a zingy edge. Just a bit, though.
- I once tried to make these gluten free with an almond flour dough, but it just sort of… melted? Maybe someone with better gluten free skills can pull it off, but I couldn’t.
Equipment (But Don’t Panic)
- Standard baking dish (any size close to 8×8″ works)
- Bowl for mixing
- Sharp knife or, like I said, dental floss if you’re feeling crafty. If you don’t have either, I’ve honestly just torn them apart with my hands; not elegant, but it works.
- Something to bash up your graham crackers — rolling pin, mug, your own two fists if you’ve had a long day
How I Store Them (Sort Of)
So technically, they’ll keep in an airtight container in the fridge for 2-3 days. But honestly, in my house they never last more than a day. If you do want to reheat them, a quick zap in the microwave (10-15 seconds) brings them back to life.
How I Like to Serve ‘Em
I like them just warm from the oven, with a dollop of whipped cream or a scoop of vanilla ice cream. On birthdays, my sister insists on extra strawberries macerated in a bit of sugar spooned on top; it’s over-the-top, but hey, that’s family for you. Oh, and coffee. Always coffee.
Little Pro Tips (Because I’ve Messed Up A Few Times)
- Don’t rush the cooling. I once tried to serve them straight out of the oven and most of the filling ended up on the plate instead of in the roll.
- If the dough is sticking to everything, throw it in the fridge for 10 minutes. Makes it way easier to handle. (Wish I’d known that sooner…)
- Use parchment paper if you hate scrubbing pans as much as I do.
FAQ: Your Questions (and My Honest Answers)
- Can I make these ahead? Sure thing! You can assemble the rolls and keep them in the fridge overnight, then bake in the morning. Actually, I think they taste better the next day — something about the flavors getting cozy together.
- Can I freeze them? I suppose you could, though I haven’t tried. Maybe wrap ’em tight and freeze before baking. Let me know if you try it and it works!
- What if I don’t have crescent dough? Puff pastry’s fine, or make a simple biscuit dough (like this one from Sally’s Baking Addiction). Just keep an eye on baking times.
- Do I really need graham cracker crumbs? Nope. I’ve used digestive biscuits, vanilla wafers, or even skipped it entirely when I was feeling lazy. Changes the texture a bit, but it’s still good.
- Help! My filling oozed out! Happens to the best of us. Next time, don’t overfill, and pinch the dough seams closed. Or just embrace the ooze – I kinda like the crispy edges.
And there you go — my not-so-perfect, but totally delicious, Strawberry Shortcake Cheesecake Rolls. If you give these a try, let me know how it goes (and if you find a way to make them last more than a day, tell me your secret!).
Ingredients
- 1 cup fresh strawberries, diced
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 can (8 oz) refrigerated crescent roll dough
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 2 tablespoons unsalted butter, melted
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
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3Gently fold in the diced strawberries into the cream cheese mixture.
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4Unroll the crescent dough and separate into rectangles. Spread the strawberry cheesecake filling evenly over each rectangle.
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5Roll up each rectangle tightly, place seam side down on the prepared baking sheet, and brush with melted butter.
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6Bake for 18-20 minutes or until golden brown. Drizzle with a glaze made from powdered sugar and heavy cream before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 1 tablespoon melted butter (for brushing)
- Extra powdered sugar for dusting (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
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3Gradually add milk and mix until a soft dough forms. Turn the dough onto a floured surface and roll into a rectangle about 1/4 inch thick.
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4In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Spread the cream cheese mixture evenly over the dough, then sprinkle with diced strawberries.
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5Carefully roll up the dough from the long side into a log. Slice into 8 equal rolls and place them on the prepared baking sheet. Brush the tops with melted butter.
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6Bake for 22-25 minutes or until golden brown. Let cool slightly, then dust with powdered sugar if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
