Name: Strawberry Shortcake Cheesecake Rolls: A Delicious Dessert Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 115 min
Yield: 12 rolls
Ingredients: 1 cup warm milk (105-115°F); 2 1/4 teaspoons (1 packet) active dry yeast; 1/4 cup granulated sugar; 1/4 cup (1/2 stick) unsalted butter, melted; 1 large egg, lightly beaten; 1 teaspoon vanilla extract; 3 1/4 cups all-purpose flour, plus more for dusting; 1 teaspoon salt; 8 ounces cream cheese, softened; 1/2 cup granulated sugar; 1/4 cup sour cream; 1 teaspoon vanilla extract; 1/4 teaspoon lemon zest (optional); 1 pound fresh strawberries, hulled and sliced; 1/4 cup granulated sugar (for macerating); 1 tablespoon lemon juice (for macerating); 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes; 1/4 cup heavy cream, plus more for brushing; 4 ounces cream cheese, softened; 2 cups powdered sugar; 1/4 cup milk, or more as needed; 1/2 teaspoon vanilla extract

Strawberry Shortcake Cheesecake Rolls: Prepare to be amazed! Imagine the comforting nostalgia of strawberry shortcake, the creamy decadence of cheesecake, and the delightful portability of a perfectly rolled pastry, all harmoniously combined into one unforgettable dessert. These aren't your grandma's strawberry shortcakes, but trust me, she'd approve!

While the exact origins of strawberry shortcake are debated, its roots trace back to early American settlers who adapted traditional English biscuits with the abundance of fresh strawberries found in the New World. Cheesecake, on the other hand, boasts a history stretching back to ancient Greece! Our Strawberry Shortcake Cheesecake Rolls cleverly marries these two beloved classics, creating a modern twist on timeless flavors.

What makes this dessert so irresistible? It's the symphony of textures and tastes. The flaky, golden-brown pastry gives way to a luscious, creamy cheesecake filling, bursting with the sweet and slightly tart flavor of fresh strawberries. They are incredibly easy to eat, making them perfect for parties, picnics, or simply a delightful treat on a warm afternoon. Plus, the individual roll format makes portion control a breeze (though you might find yourself reaching for a second...or third!). Get ready to experience a dessert that's both familiar and exciting – these Strawberry Shortcake Cheesecake Rolls are guaranteed to be a crowd-pleaser!

Ingredients:

For the Cheesecake Filling:

8 ounces cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon lemon zest (optional, but adds a nice zing!)

For the Strawberry Shortcake Component:

1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for macerating the strawberries)
1 tablespoon lemon juice (for macerating the strawberries)
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
1/4 cup heavy cream, plus more for brushing

For the Cinnamon Roll Dough:

1 cup warm milk (about 105-115°F)
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 large egg, lightly beaten
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon salt

For the Cream Cheese Glaze:

4 ounces cream cheese, softened
2 cups powdered sugar
1/4 cup milk, or more as needed
1/2 teaspoon vanilla extract

Preparing the Strawberry Maceration:

In a medium bowl, combine the sliced strawberries, 1/4 cup granulated sugar, and 1 tablespoon of lemon juice.
Gently toss the strawberries to coat them evenly with the sugar and lemon juice.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to a few hours. This will allow the strawberries to release their juices and become even more flavorful. The longer they sit, the more delicious they'll be!

Making the Cinnamon Roll Dough:

In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, yeast, and 1/4 cup granulated sugar. Let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to go.
Add the melted butter, egg, and vanilla extract to the yeast mixture. Mix on low speed until combined.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a shaggy dough forms.
Increase the speed to medium and knead the dough for 5-7 minutes, or until it is smooth and elastic. The dough should pull away from the sides of the bowl. If the dough is too sticky, add a tablespoon of flour at a time until it reaches the desired consistency.
Place the dough in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. Patience is key here!

Preparing the Shortcake Crumble:

In a medium bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. The butter should be very cold to create a flaky texture.
Stir in the 1/4 cup of heavy cream until just combined. Do not overmix.
Gently gather the dough into a ball, flatten it slightly, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will make it easier to crumble later.

Making the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy.
Add the sour cream, vanilla extract, and lemon zest (if using). Mix until well combined. Be sure to scrape down the sides of the bowl to ensure everything is evenly incorporated.
Set aside the cheesecake filling.

Assembling the Strawberry Shortcake Cheesecake Rolls:

Once the cinnamon roll dough has doubled in size, punch it down to release the air.
Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12x18 inches.
Spread the cheesecake filling evenly over the dough, leaving a small border along one of the long edges.
Drain the macerated strawberries, reserving the juice. Spread the strawberries evenly over the cheesecake filling.
Crumble the chilled shortcake dough evenly over the strawberries.
Starting from one of the long edges, tightly roll up the dough into a log.
Using a sharp knife or dental floss, cut the log into 12 equal slices.
Place the rolls in a greased 9x13 inch baking dish.
Cover the baking dish with plastic wrap and let the rolls rise for another 30 minutes.

Baking the Rolls:

Preheat oven to 350°F (175°C).
Brush the tops of the rolls with heavy cream. This will help them brown beautifully.
Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.
Let the rolls cool in the baking dish for 10-15 minutes before frosting.

Making the Cream Cheese Glaze:

While the rolls are cooling, prepare the cream cheese glaze.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed until combined.
Add the milk and vanilla extract. Mix until the glaze is smooth and reaches your desired consistency. Add more milk if needed to thin it out.

Glazing and Serving:

Drizzle the cream cheese glaze evenly over the warm rolls.
Optionally, drizzle some of the reserved strawberry juice over the glaze for extra flavor and color.
Serve the Strawberry Shortcake Cheesecake Rolls warm and enjoy! They are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

And there you have it! These Strawberry Shortcake Cheesecake Rolls are truly a must-try dessert that perfectly blends the comforting flavors of classic strawberry shortcake with the creamy indulgence of cheesecake, all wrapped up in a delightful, easy-to-eat package. I promise, once you take that first bite, you'll understand why I'm so excited about this recipe. The combination of the flaky, buttery crust, the tangy cheesecake filling, and the sweet burst of fresh strawberries is simply irresistible. It's a guaranteed crowd-pleaser, perfect for everything from casual weeknight desserts to special occasion gatherings. But what truly sets these rolls apart is their versatility. While the recipe as written is absolutely divine, feel free to get creative and put your own spin on it! For a richer, more decadent experience, try using a flavored cream cheese, like vanilla bean or even a strawberry cream cheese, in the filling. You could also add a touch of lemon zest to the cheesecake mixture to brighten the flavors and complement the sweetness of the strawberries. Serving suggestions are endless! These rolls are fantastic served warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more elegant presentation, drizzle them with a homemade strawberry sauce or a white chocolate ganache. They're also delicious chilled, making them a perfect make-ahead dessert for parties. If you're looking for variations, consider swapping out the strawberries for other berries, such as raspberries, blueberries, or blackberries. You could even use a combination of berries for a mixed berry cheesecake roll. Another fun idea is to add a sprinkle of chopped nuts, like pecans or walnuts, to the filling for a bit of added texture and flavor. For a truly indulgent treat, try dipping the finished rolls in melted chocolate and then sprinkling them with sprinkles or chopped nuts. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a relatively simple recipe to follow, even for beginner bakers, and the results are truly spectacular. The beauty of these Strawberry Shortcake Cheesecake Rolls is that they offer a sophisticated flavor profile while remaining approachable and fun to make. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a delicious baking adventure! I'm absolutely certain that you'll be thrilled with the results. And remember, baking is all about experimentation and having fun, so don't be afraid to get creative and put your own personal touch on this recipe. I truly believe that this recipe for Strawberry Shortcake Cheesecake Rolls will become a new favorite in your household. I can't wait to hear about your experience making them! Please, share your photos and stories with me in the comments below. Let me know what variations you tried, what your family and friends thought, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to continue creating and sharing delicious recipes that you'll love. Happy baking! I'm excited to see your creations!