Strawberry Shortcake Cheesecake Rolls

Soft, fluffy rolls stuffed with creamy cheesecake filling and juicy strawberries, these Strawberry Shortcake Cheesecake Rolls are the ultimate fruity indulgence for breakfast, brunch, or dessert!

Why You’ll Love This Recipe

• Combines two classic favorites: strawberry shortcake + cheesecake
• Perfect balance of creamy, fruity, and fluffy textures
• Family-friendly and ideal for holidays, brunches, or potlucks
• Made with easy-to-find ingredients and simple steps
• Customizable with fresh or frozen strawberries
• Can be made ahead and reheated for busy mornings
• Beautiful presentation—great for impressing guests
• Sweet enough for dessert, light enough for brunch

Ingredients

For the Dough

• 2 ¾ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ tsp salt
• ½ cup whole milk, warmed
• ¼ cup water, warmed
• 3 tbsp unsalted butter, softened
• 1 large egg

For the Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract

For the Strawberry Filling

• 1 ½ cups fresh strawberries, diced
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice

For the Glaze

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Optional Topping

• Crushed graham crackers for a shortcake-like crunch
• Whipped cream for serving

Directions

1. Make the Dough
   In a large bowl, mix 1 cup of flour, sugar, yeast, and salt. Add warm milk, water, butter, and egg. Beat until smooth. Gradually stir in remaining flour to make a soft dough. Knead on a floured surface for 5–7 minutes until elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
2. Prepare the Cheesecake Filling
   In a medium bowl, beat cream cheese, sugar, and vanilla until smooth and fluffy. Set aside.
3. Make the Strawberry Filling
   In a small saucepan, combine strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring until thickened (about 5–6 minutes). Let cool completely.
4. Assemble the Rolls
   Punch down the risen dough and roll it out into a rectangle (about 10×14 inches). Spread the cheesecake filling evenly, then top with cooled strawberry mixture. Roll up tightly from the long side and slice into 9–12 rolls.
5. Second Rise
   Place rolls in a greased 9×13 inch baking dish. Cover and let rise again for 30–45 minutes until puffy.
6. Bake
   Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes or until golden and cooked through. Let cool slightly.
7. Add the Glaze
   In a bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls. Sprinkle crushed graham crackers if using.
8. Serve
   Serve warm with optional whipped cream on top for that classic shortcake flair!

Servings and Timing

Servings: 9–12 rolls
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 2 hours (includes rising time)
Calories per serving: 310 (estimated)

Variations

• Gluten-Free Version: Use a gluten-free all-purpose baking flour blend.
• Vegan Swap: Use dairy-free cream cheese and plant-based milk; swap egg with flax egg.
• Berry Mix: Combine strawberries with blueberries or raspberries for a mixed berry version.
• Chocolate Drizzle: Drizzle with melted white or dark chocolate for a decadent touch.
• Mini Rolls: Slice into 16 smaller rolls for bite-sized treats.
• No Bake Option: Use crescent dough and bake briefly to cut prep time.
• Lemon Zest: Add zest to the cheesecake filling for a citrusy lift.
• Overnight Method: Assemble and refrigerate overnight, bake fresh in the morning.

Storage/Reheating

• Fridge: Store cooled rolls in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze baked, unglazed rolls for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm individual rolls in the microwave for 15–20 seconds or in the oven at 300°F for 10 minutes.

FAQs

Can I use frozen strawberries?

Yes! Thaw them first and drain excess liquid before cooking down with sugar and cornstarch.

Can I make this ahead of time?

Absolutely. Assemble the rolls, cover tightly, and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking.

What’s the best cream cheese to use?

Full-fat cream cheese gives the best texture and flavor, but light versions work too.

Can I use a stand mixer for the dough?

Yes, use the dough hook attachment to knead for about 5 minutes on medium speed.

Can I add strawberry jam instead of fresh strawberries?

Sure! Use about ½ cup of jam if you’re in a pinch, but reduce the sugar in the filling.

How do I prevent soggy rolls?

Make sure the strawberry filling is thick and cooled before spreading. Avoid overfilling with fruit.

What’s a good topping instead of glaze?

Whipped cream, cream cheese frosting, or even vanilla yogurt work well.

Are these good for a party or brunch?

Yes! They’re eye-catching, easy to serve, and loved by both kids and adults.

Can I make them smaller?

Definitely! Just slice the dough into more pieces and reduce baking time by 5 minutes.

How do I know when the rolls are done?

They’ll be golden on top, and the center roll should spring back when gently pressed.

Conclusion

Strawberry Shortcake Cheesecake Rolls are the kind of sweet treat that brings joy to any table. They’re soft, rich, and bursting with berry goodness, all wrapped in a fluffy, homemade roll. Whether you’re making them for a special breakfast, brunch celebration, or simply a sweet weekend bake, they’re sure to impress and satisfy. So roll up your sleeves and let the sweet baking magic begin!

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