Description
These Strawberry Shortcake Cheesecake Rolls combine fluffy homemade dough, creamy cheesecake filling, and juicy strawberries for a dreamy, bakery-style treat that’s perfect for brunch or dessert.
Ingredients
- All-Purpose Flour: 400g – Provides the structure and soft crumb for the dough.
- Granulated Sugar: 50g – Sweetens the dough.
- Instant Yeast: 7g (1 packet) – Helps the rolls rise and fluff up.
- Warm Milk: 240ml – Activates the yeast and tenderizes the dough.
- Unsalted Butter: 60g (melted) – Adds richness and moisture.
- Egg: 1 – Binds the dough and gives a tender crumb.
- Salt: 1/2 tsp – Balances the sweetness.
- Strawberries: 250g (fresh, chopped) – The fruity star of the filling.
- Lemon Juice: 1 tbsp – Brightens and preserves the berries.
- Cream Cheese: 225g (softened) – Adds creamy richness to the filling.
- Powdered Sugar: 80g – Sweetens the cheesecake layer.
- Vanilla Extract: 1 tsp – Enhances both filling and glaze flavor.
- Brown Sugar: 50g – Adds warmth to the strawberry filling.
- Cornstarch: 1 tbsp – Thickens the strawberry mixture.
- Heavy Cream: 2 tbsp – For making a rich glaze.
- Crushed Shortbread Cookies: 1/2 cup – For the buttery crumble topping (optional).
- Milk (for glaze): 2 tbsp – Adjusts consistency of the drizzle.
Instructions
- Preheat Your Equipment: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line with parchment paper.
- Combine Ingredients: Mix flour, sugar, salt, and yeast in a bowl. Add warm milk, melted butter, and egg. Knead until soft and elastic (about 8–10 minutes). Let rise in a warm place until doubled, about 1 hour.
- Prepare Your Cooking Vessel: While the dough rises, combine strawberries, lemon juice, brown sugar, and cornstarch in a saucepan. Cook until thickened. In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Assemble the Dish: Roll dough into a rectangle about ¼-inch thick. Spread the cream cheese layer evenly, then the cooled strawberry mixture. Roll tightly and slice into 12 rolls. Place in baking dish.
- Cook to Perfection: Cover and let rise for 20–30 minutes. Bake for 25–28 minutes until golden and cooked through.
- Finishing Touches: Mix powdered sugar, vanilla, and milk to make glaze. Drizzle over warm rolls. Top with crushed cookies if using.
- Serve and Enjoy: Best served warm with an extra drizzle of glaze or a scoop of whipped cream.
Notes
- Use fresh strawberries: For the best flavor and texture in the filling.
- Cool the filling: Let the strawberry mix cool before spreading to prevent soggy dough.
- Make-ahead: Assemble the night before and bake in the morning.
- Crushed cookies: Add extra texture and sweetness as a topping.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: strawberry shortcake, cheesecake rolls, dessert rolls, fruity pastry, brunch dessert