Strawberry Shortcake Cheesecake Rolls take classic strawberry shortcake and creamy cheesecake and roll them into a heavenly, portable dessert. Each rich pastry swirl is filled with sweetened cream cheese and fresh, juicy strawberries, then topped with a buttery shortcake crumb for irresistible flavor and crunch.
Perfect for spring gatherings, brunch, or special celebrations, these rolls offer a bakery-caliber treat that’s surprisingly easy to make at home—guaranteed to wow with their blend of tangy, sweet, and crumbly goodness.
Why You’ll Love It
Every roll captures the essence of strawberry shortcake and creamy cheesecake, swirled together for a bite that’s soft, sweet, and decadent. The dough rises tender and golden, housing a luscious cheesecake center and vibrant berries in every layer.
Shortcake crumbs add a nostalgic crumble on top, and the recipe is endlessly versatile—great for breakfast, dessert, or gifting. You can bake ahead, serve warm or chilled, and customize toppings for extra beauty and crunch. Families and guests will beg for them again!
Key Ingredients
Soft yeast dough, crescent rolls, or biscuit dough roll up the filling into bakery-style spirals. Cream cheese, sugar, and vanilla blend into a thick, tangy middle. Fresh strawberries (or thawed frozen) add juicy bursts and pink color throughout every slice.
For crumb topping, flour, butter, sugar, and a pinch of salt are mixed to mimic classic shortcake flavor, creating a crispy layer after baking. Optional strawberry glaze or powdered sugar makes each roll extra festive.
Ingredients
- Dough: 1 package yeast dough, crescent roll dough, or biscuit dough
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar (divided)
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1 tablespoon cornstarch (for berries)
- Crumb Topping: 1/2 cup flour, 1/4 cup cold butter, 1/4 cup sugar, pinch of salt
- Optional: Powdered sugar, strawberry jam for glaze, lemon zest for freshness
Preparation
Begin by prepping the dough: if using yeast dough, roll it into a rectangle about ¼-inch thick; for crescent or biscuit dough, keep edges lightly pressed together. In a bowl, mix softened cream cheese, ¼ cup sugar, and vanilla until smooth. Set aside. Combine diced strawberries, remaining sugar, and cornstarch—this keeps berries juicy but not runny.
Spread cream cheese mixture evenly over the rolled dough. Top with berries, pressing them gently into the cheese. Starting from the long edge, roll up tightly into a log and slice evenly into 8–12 rolls. Arrange in a greased baking dish, cut side up.
For shortcake crumb topping, mix flour, cold butter, sugar, and salt until coarse crumbs form (use fingers or a fork). Sprinkle generously over the rolls.
Bake at 350°F (175°C) for 25–30 minutes or until golden, set, and bubbling. Cool slightly, drizzle with powdered sugar or a quick glaze of strawberry jam thinned with water.
Tips & Tricks
Always use soft cream cheese for a smooth filling—take it out of the fridge early and beat well with sugar and vanilla. For picture-perfect swirls, chill the filled dough log 20 minutes before slicing. This firms the filling and makes cleaner cuts. Toss berries with cornstarch to keep juices from leaking and making dough soggy.
When using yeast dough, allow enough rise time for fluffiness; with crescent dough, pinch seams well to hold shape. For easy release, line your baking pan with parchment paper, especially if making a gooey glaze.
Mix crumb topping just until clumpy—don’t let butter melt or blend in too much; large crumbs get extra crisp. Watch rolls near the end of baking, as bottom sugars can caramelize quickly.
For glaze, warm strawberry jam with a splash of water and brush over hot rolls, or dust with powdered sugar once cooled for bakery finish.
Substitutions and Variations
Use thawed frozen berries when fresh aren’t available, or substitute raspberries, peaches, or blueberries for different seasonal twists. Swap crescent dough for puff pastry or homemade brioche for a richer bite.
Try light or flavored cream cheese (lemon, strawberry) in the filling, or add a spoonful of Greek yogurt for tang. For gluten-free needs, select GF biscuit or pizza dough.
Vary the crumb topping by adding crushed shortbread cookies, graham crackers, or a touch of cinnamon for spicy warmth. Use orange or lemon zest in the cream cheese for a bright citrus note, or swirl in strawberry jam for sweeter filling.
Create mini rolls for individual servings, or a large ring for party centerpieces. Add white chocolate or mini chocolate chips for more decadence, or a sprinkle of sliced almonds on top for crunch.
Serving Suggestions
Serve Strawberry Shortcake Cheesecake Rolls warm for gooey texture, or cooled for firmer, sliceable treats—both are delicious. Arrange on a platter dusted with powdered sugar and fresh strawberry slices for a spring brunch or holiday spread.
Pair with whipped cream, vanilla ice cream, or Greek yogurt for extra indulgence. Rolls keep well in an airtight container for up to 2 days, and leftovers can be gently reheated or enjoyed cold.
Plate individual rolls in cupcake liners for bake sales or picnics, or box them as edible gifts with a spritz of colored glaze. For parties, serve alongside coffee, tea, or glasses of sparkling prosecco; rolls look dramatic and festive as a centerpiece.
Leftovers make a fantastic breakfast on the go, paired with fruit and hot coffee. For an even bigger impact at gatherings, cover rolls with strawberry glaze and garnish with fresh mint or edible flowers.
