Description
Strawberry Shortcake Cheesecake Rolls combine the fluffy texture of shortcake with a creamy cheesecake filling, rolled up and baked to golden perfection. Topped with sweet, macerated fresh strawberries, this dessert is a delightful twist on classic strawberry shortcake and cheesecake favorites.
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 flour, baking powder, salt, and sugar to evenly distribute the leavening agent and seasoning.
- Add Butter: Incorporate the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs, which helps create a tender texture.
- Mix in Liquids: Stir in the heavy cream and vanilla extract gently until just combined to avoid overworking the dough, which can make it tough.
- Roll Out the Dough: Transfer the dough to a lightly floured surface and roll it out into a 1/4-inch thick rectangle, preparing the base for the filling.
- Prepare Cheesecake Filling: Beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, then carefully fold it into the cream cheese mixture to create a light, airy filling.
- Assemble the Rolls: Spread the cheesecake filling evenly over the dough rectangle, leaving a border around the edges to prevent spilling during rolling.
- Roll and Slice: Carefully roll the dough tightly from one long side to the other, then slice the roll into 8-10 equal pieces for even servings.
- Prepare for Baking: Arrange the rolls in a greased or lined baking dish with small gaps in between. Brush the tops with beaten egg to achieve a shiny, golden crust.
- Bake: Bake the rolls in the preheated oven for 15-18 minutes or until they turn golden brown and are cooked through.
- Prepare Strawberry Topping: While baking, combine sliced strawberries with sugar if desired and let them macerate for 10-15 minutes to draw out their natural juices.
- Serve: Allow the rolls to cool slightly, then top each with a spoonful of the macerated strawberries and enjoy the delicious combination of creamy cheesecake and fresh fruit.
Notes
- For an extra flaky dough, keep the butter cold before mixing in.
- You can substitute the strawberries with other fresh berries or fruits as desired.
- Let the rolls cool slightly before adding the strawberry topping to prevent sogginess.
- Egg wash enhances browning; avoid skipping for best color.
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- The optional sugar in the strawberry topping helps soften the fruit and adds extra sweetness.
