Oh my goodness, let me tell you about the first time I made strawberry shortcake cheesecake rolls. It was my niece’s birthday, and I wanted something special that combined all her favorite flavors – that sweet strawberry jamminess, the creamy dreaminess of cheesecake, and that perfect flaky pastry. When I pulled them out of the oven, golden and smelling like heaven, everyone went crazy for them! Now they’re my go-to whenever I need a dessert that looks fancy but is secretly super easy to make. These rolls give you all the goodness of strawberry shortcake in perfect little bite-sized packages – crispy outside, creamy inside, with little bursts of fresh berry in every bite. Trust me, once you try them, you’ll be hooked!
Why You’ll Love These Strawberry Shortcake Cheesecake Rolls
Let me count the ways these little beauties will steal your heart:
- They’re crazy easy – Seriously, if you can spread cream cheese and roll up pastry, you’ve got this!
- Perfect flavor combo – That sweet-tart strawberry punch against rich cheesecake? Pure magic.
- Looks fancy, zero stress – Everyone will think you slaved away, but our little secret? 40 minutes start to finish.
- Customizable – Swap strawberries for blueberries or peaches when you’re feeling adventurous.
- Crowd-pleasers – I’ve never brought these to a party without getting recipe requests.
The best part? That first bite when the flaky pastry gives way to creamy cheesecake and juicy berries. Absolute perfection!
Ingredients for Strawberry Shortcake Cheesecake Rolls
Here’s everything you’ll need to make these irresistible rolls – and trust me, every ingredient matters:
- 1 cup fresh strawberries, diced small (about 10 medium berries – and yes, they must be fresh!)
- 8 oz cream cheese, softened at room temperature (this makes all the difference for smooth spreading)
- 1/4 cup granulated sugar – just enough sweetness to balance the tart berries
- 1 tsp pure vanilla extract – the good stuff, not imitation
- 1 sheet puff pastry, thawed but still cool (I like Pepperidge Farm brand)
- 1 egg, beaten (for that gorgeous golden shine)
- 1/4 cup powdered sugar – for the final snowy dusting
See? Simple ingredients, but when they come together – wowza! Now let’s get baking.
Necessary Equipment
You won’t need any fancy gadgets for these rolls – just a few basics:
- Baking sheet – regular half-sheet size works perfectly
- Parchment paper – saves cleanup and prevents sticking
- Mixing bowls – one for the cream cheese filling, one for the egg wash
- Rolling pin – helps smooth the pastry if needed
- Sharp knife – for clean slicing
That’s it! Now let’s roll up our sleeves (and our pastry!).
How to Make Strawberry Shortcake Cheesecake Rolls
Okay, let’s get to the good part – making these dreamy rolls happen! I promise it’s easier than you think, and I’ll walk you through every step. Just follow along, and in less than an hour, you’ll have golden, flaky delights ready to wow everyone.
Step 1: Prepare the Cream Cheese Filling
First things first – that luscious cheesecake layer! Grab your softened cream cheese (seriously, let it sit out for at least 30 minutes – this makes all the difference). Toss it in a bowl with the granulated sugar and vanilla. Now, here’s my trick: use a hand mixer on medium for about 30 seconds until it’s completely smooth, with no lumps. You want it spreadable but not runny – like perfect frosting consistency. Taste it (I always do!) and add a pinch more sugar if you like it sweeter. Set this aside while we prep the pastry.
Step 2: Assemble and Roll the Pastry
Unfold your thawed puff pastry on a lightly floured surface. Gently roll it out just enough to smooth any creases – we want about a 10×12 inch rectangle. Spread the cream cheese mixture evenly, leaving a 1/2-inch border all around (this keeps the filling from escaping!). Now sprinkle those beautiful diced strawberries evenly over the cream cheese. Here’s the fun part: starting from the long side, roll it up snugly, like a jelly roll. Don’t worry if it’s not perfect – rustic is charming! Use the egg wash to seal the edge.
Step 3: Bake to Perfection
Slice your log into 1-inch rounds (I get about 8 good slices) and place them on your parchment-lined baking sheet. Give them a little space to puff up. Brush the tops with that beaten egg – this gives them that gorgeous golden glow. Pop them in your preheated 375°F oven for 20-25 minutes. You’ll know they’re done when they’re puffed up like little clouds and golden brown all over. The smell? Absolute heaven! Let them cool just 5 minutes (if you can wait that long) before dusting with powdered sugar. That first bite of warm, flaky pastry with the creamy strawberry center? Worth every second!
Tips for Perfect Strawberry Shortcake Cheesecake Rolls
Want bakery-level results every time? Here are my hard-earned secrets:
- Chill the dough if it gets sticky – 10 minutes in the fridge makes messy pastry much easier to handle
- Roll tight, slice clean – Use dental floss (yes, really!) to cut perfect rounds without squishing
- Don’t overfill – That 1/2-inch border is your best friend against oozy disasters
- Bake until truly golden – Pale pastry means underbaked bottoms – wait for that deep amber color
Follow these, and your rolls will turn out flawless every single time!
Serving Suggestions
Oh, let me tell you how we love to serve these beauties! A dollop of fresh whipped cream melts dreamily over the warm rolls, while extra strawberries on the side make it feel extra special. For breakfast (who am I kidding?), a drizzle of honey takes them over the top!
Storage and Reheating
These rolls keep beautifully in the fridge for 2-3 days – just store them in an airtight container. Want that fresh-from-the-oven magic? Pop them in a 350°F oven for 5-7 minutes until crisp again. Microwave works too (15 seconds does the trick), but they won’t be quite as crispy. Pro tip: Dust with fresh powdered sugar after reheating!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in these delightful rolls (because let’s be real – we all want to know how much extra walking we’ll need to do after eating three of them!). These estimates are per roll, but remember – nutrition can vary based on your exact ingredients and portion sizes. My philosophy? Everything in moderation, especially when it comes to something this delicious!
- Calories: About 220 per roll (worth every one!)
- Sugar: 12g (mostly from the natural berries and just a touch of added sugar)
- Fat: 15g (thank the cream cheese and buttery puff pastry for that richness)
- Protein: 4g (a nice little protein boost from the cream cheese and egg)
- Carbs: 18g (mostly from the pastry and fruit – not too shabby!)
Honestly? For a dessert this indulgent-tasting, the numbers aren’t bad at all. I like to tell myself the strawberries make it practically health food! But seriously – enjoy them guilt-free in reasonable portions. Life’s too short not to savor treats like these.
FAQs About Strawberry Shortcake Cheesecake Rolls
Got questions? I’ve got answers! Here are the things people ask me most about these delicious rolls:
Can I use frozen strawberries?
Yes, but thaw and drain them REALLY well first – excess liquid makes soggy pastry. I still prefer fresh for best texture.
Can I make these ahead?
Absolutely! Assemble the rolls (unbaked) and refrigerate overnight, then bake fresh in the morning. Perfect for brunch!
Why did my filling leak out?
Either the pastry got too warm (chill it if sticky) or you overfilled. That 1/2-inch border is crucial!
Can I use phyllo dough instead?
I wouldn’t – puff pastry’s buttery layers make the magic happen. Phyllo would be too delicate.
How do I get clean slices?
Use a sharp knife (or unflavored dental floss!) and wipe between cuts. Works like a charm!
Enjoy Your Strawberry Shortcake Cheesecake Rolls
Now go make these beauties and watch everyone’s faces light up! Snap a pic and tag me – I’d love to see your creations. Happy baking, friends!
Print
Irresistible Strawberry Shortcake Cheesecake Rolls in 40 Minutes
- Total Time: 40 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Delicious strawberry shortcake cheesecake rolls combine the flavors of strawberry shortcake and creamy cheesecake in a convenient roll form.
Ingredients
- 1 cup fresh strawberries, diced
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix cream cheese, granulated sugar, and vanilla in a bowl until smooth.
- Roll out puff pastry sheet on a lightly floured surface.
- Spread cream cheese mixture evenly over the pastry.
- Sprinkle diced strawberries over the cream cheese layer.
- Roll the pastry tightly from one end to form a log.
- Cut the log into 1-inch slices and place on the baking sheet.
- Brush the tops with beaten egg.
- Bake for 20-25 minutes until golden brown.
- Cool slightly and dust with powdered sugar before serving.
Notes
- Use cold puff pastry for easier handling.
- Let cream cheese soften at room temperature for smoother mixing.
- Serve warm for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: strawberry shortcake, cheesecake, dessert rolls, easy dessert