Strawberry Shortcake Cheesecake Rolls

Transform your favorite summer dessert into an irresistible handheld treat with these delightful Strawberry Shortcake Cheesecake Rolls. Combining the classic flavors of strawberry shortcake with the creamy richness of cheesecake, all wrapped in buttery, flaky puff pastry, these rolls are perfect for brunch, dessert, or any special occasion.

Why You’ll Love This Recipe

These Strawberry Shortcake Cheesecake Rolls offer the perfect balance of sweet and tangy flavors in every bite. The cream cheese filling provides a luscious, smooth texture that pairs beautifully with the fresh, juicy strawberries. The puff pastry creates a golden, crispy exterior that gives way to the creamy interior, making each roll a delightful contrast of textures. They’re incredibly versatile – serve them warm for breakfast, at room temperature for a picnic, or with a scoop of vanilla ice cream for an elegant dessert. Plus, they’re surprisingly easy to make and always impress guests with their bakery-quality appearance.

Ingredients You’ll Need

• 1 sheet puff pastry, thawed
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup diced strawberries
• 1 egg (for egg wash)
• 2 tbsp granulated sugar (for sprinkling)
• 1/2 cup whipped cream (for serving)

How to Make Strawberry Shortcake Cheesecake Rolls

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 15-18 minutes | Total Time: 35-38 minutes | Serves: 8 rolls

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the cream cheese filling by beating the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy. Set aside.
3. Prepare the strawberries by washing, hulling, and dicing them into small, uniform pieces. Pat dry with paper towels to remove excess moisture.
4. Roll out the puff pastry on a lightly floured surface into a rectangle approximately 12×10 inches. If the pastry is too thick, gently roll it thinner.
5. Spread the cream cheese mixture evenly over the entire surface of the puff pastry, leaving a 1-inch border on one long side.
6. Distribute the diced strawberries evenly over the cream cheese layer, pressing them gently into the filling.
7. Roll the pastry starting from the long side without the border, rolling tightly but gently to avoid pushing out the filling. Seal the seam by pinching the pastry together.
8. Slice the roll into 8 equal pieces using a sharp knife. Place the rolls cut-side up on the prepared baking sheet, spacing them about 2 inches apart.
9. Prepare the egg wash by beating the egg with 1 tablespoon of water. Brush the tops of each roll with the egg wash and sprinkle with granulated sugar.
10. Bake for 15-18 minutes or until the pastry is golden brown and puffed. The rolls should sound hollow when tapped lightly.
11. Cool slightly before serving. Serve warm with a dollop of whipped cream on the side.

Helpful Tips

Make sure your cream cheese is completely softened before mixing to avoid lumps in the filling. You can speed up the softening process by cutting the cream cheese into small cubes and letting it sit at room temperature for 30 minutes. When dicing strawberries, aim for pieces that are about 1/4 inch in size – too large and they’ll make rolling difficult, too small and they’ll lose their texture during baking.

Keep your puff pastry cold while working with it. If it becomes too warm and sticky, place it in the refrigerator for 10-15 minutes before continuing. When rolling the pastry, use gentle, even pressure to prevent tearing. If you notice any tears, simply pinch them together with your fingers.

Use a very sharp knife to cut the rolls, and wipe the blade clean between cuts to ensure neat, professional-looking slices. For extra indulgent rolls, brush the tops with melted butter instead of egg wash and sprinkle with cinnamon sugar.

Details

Prep Time: 20 minutes
Cook Time: 15-18 minutes
Total Time: 35-38 minutes
Servings: 8 rolls
Difficulty: Easy
Course: Dessert, Brunch
Cuisine: American

Notes

Fresh strawberries work best for this recipe, but you can substitute with frozen strawberries that have been thawed and thoroughly drained. Avoid using strawberries that are too ripe or mushy, as they will release too much moisture during baking. If your strawberries are particularly sweet, you can reduce the powdered sugar in the cream cheese filling by 1-2 tablespoons.

For a more intense strawberry flavor, consider adding 1 tablespoon of strawberry jam to the cream cheese mixture. You can also experiment with other berries like blueberries, raspberries, or blackberries for different flavor variations.

These rolls are best enjoyed the day they’re made, but the pastry can be assembled the night before and refrigerated. Simply cover with plastic wrap and bake fresh in the morning, adding an extra 2-3 minutes to the baking time if baking from cold.

Frequently Asked Questions

Can I make these rolls ahead of time?
Yes! You can assemble the rolls up to 24 hours in advance. Wrap them tightly in plastic wrap and refrigerate. Bake them fresh when ready to serve, adding a few extra minutes to the baking time.

Can I freeze Strawberry Shortcake Cheesecake Rolls?
Absolutely! Freeze the assembled, unbaked rolls on a baking sheet for 2 hours, then transfer to a freezer bag. They’ll keep for up to 3 months. Bake directly from frozen, adding 5-7 minutes to the cooking time.

What if I don’t have puff pastry?
You can substitute with crescent roll dough, though the texture will be different. Phyllo dough is another option, but you’ll need to brush each layer with melted butter and use 3-4 sheets.

Can I use low-fat cream cheese?
Regular cream cheese works best for texture and flavor, but you can use low-fat cream cheese if preferred. The filling may be slightly less rich and creamy.

How do I know when the rolls are done?
The pastry should be golden brown and puffed, and the rolls should sound hollow when tapped gently. The internal temperature should reach 190°F (88°C).

Storage Instructions

Store leftover Strawberry Shortcake Cheesecake Rolls in an airtight container in the refrigerator for up to 3 days. For best quality, reheat them in a 350°F (175°C) oven for 5-7 minutes to restore the pastry’s crispness. Avoid microwaving, as this will make the pastry soggy.

If you need to store them for longer, freeze the baked rolls in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven before serving. The whipped cream should be stored separately and added fresh when serving.

Conclusion

These Strawberry Shortcake Cheesecake Rolls are the perfect fusion of classic flavors and modern convenience. Whether you’re hosting a brunch, looking for an impressive dessert, or simply craving something sweet, these rolls deliver on all fronts. The combination of creamy cheesecake filling, fresh strawberries, and buttery puff pastry creates a dessert that’s both elegant and approachable. With their beautiful presentation and incredible taste, these Strawberry Shortcake Cheesecake Rolls are sure to become a favorite in your recipe collection. Give them a try and watch as they disappear faster than you can make them!

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