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Strawberry shortcake cheesecake rolls are the kind of dessert that disappear fast at potlucks and summer birthdays. These dreamy rolls combine the rich creaminess of classic cheesecake with the light fruitiness of fresh strawberries and the nostalgic crunch of shortbread cookie crumbs. The best part is how simple they are to throw together in advance.
I discovered this idea when I needed a quick picnic dessert after forgetting to buy a cake. Everyone wanted the recipe, and now these rolls mean summer to my whole family.
Ingredients
- Cream cheese: Provides tangy richness and should be softened for easy blending
- Granulated sugar: Sweetens both the cream filling and berries, use fine sugar for best results
- Vanilla extract: Deepens the flavor, use pure extract for the best taste
- Heavy whipping cream: Gives luscious texture and structure, buy the coldest cream possible
- Fresh strawberries: Add tart brightness, look for ripe berries with a deep red color
- Shortbread cookies or graham crackers: Build the buttery crumble, buy quality cookies for the best crunch
- Unsalted butter: Helps bind the crumbs and lets you control the salt in the recipe
- Crepes or thin cake layers: Form the roll, choose ready-made crepes or bake your own cake for extra flair
- Powdered sugar: Adds the finishing dusting and a gentle sweetness, sift before using to avoid lumps
Instructions
- Prepare the Cream Cheese Filling:
- Beat softened cream cheese with a quarter cup sugar and vanilla extract until the mixture is completely smooth and creamy. Scrape down the sides of the bowl so no lumps remain. This luscious base gives the rolls their cheesecake flavor.
- Whip and Fold the Cream:
- In a cold mixing bowl whip the heavy cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture using a spatula to keep the filling light and airy. This prevents the filling from deflating and helps the rolls stay soft.
- Macerate the Strawberries:
- Mix diced fresh strawberries with two tablespoons sugar. Let them sit for ten minutes so the juices can develop and the berries soften. This simple step adds natural strawberry syrup to each bite.
- Make the Cookie Crumble:
- Combine the crushed cookies or graham crackers with the melted unsalted butter. Mix until the texture looks like wet sand. This mix brings the familiar shortcake crunch.
- Assemble the Rolls:
- Lay out a crepe or cake layer. Spread a generous layer of cheesecake filling followed by a sprinkle of cookie crumbs and a scattering of strawberries. Roll it up tightly from one end to the other. Repeat for all crepes or cake layers.
- Chill and Set:
- Wrap each roll snugly in plastic wrap and refrigerate for at least an hour. This firms up the filling and makes slicing much easier.
- Slice and Serve:
- Unwrap the rolls and slice them into one inch pieces. Arrange the slices on a platter and dust with a little powdered sugar just before serving to make them look extra special.
Nothing makes me happier than seeing my youngest lick the beaters covered in whipped cream while I assemble these rolls. The strawberries always remind me of picking berries in my grandmother’s garden on June afternoons.
Storage Tips
Store any leftover rolls in an airtight container in the fridge for up to three days. If making ahead for a party slice just before serving to keep everything looking fresh and pretty. The rolls can become a bit soft after the first day but the flavor keeps improving.
Ingredient Substitutions
If you cannot find good strawberries try raspberries or even a mix of fresh peaches and blueberries for different seasons. Graham crackers substitute beautifully for shortbread cookies. You can use a light sponge cake layer instead of crepes if you love a cakey bite.
Serving Suggestions
Pipe a little extra whipped cream on top for a bakery look. Garnish plates with mint leaves and a few whole berries to make your platter shine at brunches. Serve the rolls chilled for the best texture especially on a hot day.
Cultural and Seasonal Context
Strawberry shortcake is a nostalgic dessert loved across generations in North America especially in summer. This cheesecake roll version captures all the flavors but adds an elegant twist that is perfect for potlucks or garden parties.
Seasonal Adaptations
Use ripe local berries for maximum flavor. Swap in lemon zest for a brighter filling. For winter use jarred sour cherries or poached pears.
Success Stories
I brought a tray of these to a neighborhood block party and they were gone by the time I came back with lemonade. One guest asked for the recipe to make for her daughter’s graduation dessert table and sent me a photo of her version a week later.
Freezer Meal Conversion
You can freeze uncut rolls wrapped tightly in two layers of plastic and foil for up to two months. Defrost overnight in the fridge then slice and dust with powdered sugar just before serving for best results. The texture will be a bit creamier but still delicious.
Serve these rolls chilled, with a light dusting of powdered sugar for an elegant finish. They’re always a showstopper at summer events.
Recipe FAQs
- → How do you prepare the cream filling?
Blend softened cream cheese with sugar and vanilla until smooth, then fold in whipped heavy cream for a light, fluffy texture.
- → How are the strawberries incorporated?
Dice fresh strawberries, mix with sugar, and allow them to macerate, which draws out juices to create a flavorful, sweet topping.
- → What can be used instead of shortbread cookies?
Crumble graham crackers as an alternative for the cookie layer, or try vanilla wafers for a different flavor.
- → How should the rolls be assembled?
Spread cream filling on each crepe, sprinkle with cookie crumbs, add strawberries, roll tightly, then chill before slicing.
- → Can these rolls be made ahead?
Yes, assemble and refrigerate the rolls up to a day in advance for best texture and easy slicing before serving.
- → How do you serve the finished rolls?
Slices can be arranged on a platter and dusted with powdered sugar for a pretty presentation.