Save it
Strawberry Shortcake Cheesecake Rolls deliver all the sweet creamy nostalgia of summer desserts in a playful bite. This recipe takes the classic flavors of fresh strawberries and velvety cheesecake then wraps them up in soft crepes and cookie crumbs. It is my go-to treat for birthdays and special brunches and it never lasts long on the table.
I first made these strawberry rolls for my daughter’s sleepover. The look on her friends’ faces when I sliced through the swirl of filling and berries is a memory I will always cherish.
Ingredients
- Cream cheese: softened brings tangy richness to the filling and using full fat cream cheese gives the best texture
- Granulated sugar: sweetens both the filling and berries use fine sugar that dissolves easily
- Vanilla extract: rounds out the flavors with a warm aromatic note choose pure extract for the best taste
- Heavy whipping cream: lightens the filling for that classic cheesecake softness only fresh cold cream will whip well
- Fresh strawberries: diced and sweetened are the star always choose ripe berries with a bright color and firm feel
- Shortbread cookies or graham crackers: bring the signature crumbly shortcake element I love shortbread for extra richness
- Unsalted butter: melted binds the crumbs into perfect layers use fresh real butter for flavor
- Large crepes or thin cake layers: act as a soft wrap store-bought or homemade both work but crepes roll best
- Powdered sugar for dusting: adds a pretty sweet finish sift before using for a smooth look
Instructions
- Prepare the Cream Cheese Filling:
- Beat cream cheese granulated sugar and vanilla extract in a mixing bowl until everything is completely smooth and fluffy. Take a few extra minutes here to avoid lumps your filling should feel light like frosting.
- Whip and Fold In the Cream:
- In a separate chilled bowl whip heavy cream to stiff peaks. Use cold cream and a cold bowl to get maximum volume. Gently fold the whipped cream into the cream cheese mixture so you do not lose the airy texture.
- Macerate the Strawberries:
- Combine diced strawberries with granulated sugar in a bowl. Allow them to sit for about ten minutes. The sugar draws out the juices and softens the berries creating a fresh syrupy topping.
- Make the Cookie Crumb Layer:
- Mix crushed shortbread cookies or graham crackers with melted butter until it looks and feels like wet sand. This step gives you that classic shortcake crunch in every bite.
- Layer and Roll:
- Lay out one crepe on a flat surface. Spread on a thick layer of the cream cheese filling then a generous sprinkle of the crumb mixture and finally spoon over the juicy strawberries and their syrup. Roll up tightly from one end to the other keeping everything tucked inside. Repeat with remaining crepes.
- Chill to Set:
- Wrap each roll up snugly in plastic wrap and place in the refrigerator for at least one hour. This chilling time lets everything firm up and holds the spiral shape.
- Slice and Serve:
- Unwrap the rolls and slice crosswise into one inch pieces. Arrange on a platter and dust with powdered sugar just before serving for that classic shortcake finish.
Save it
Every time I make these rolls I use strawberries from my grandparent’s garden. There is nothing like that fresh berry aroma filling the kitchen and seeing the red swirl in every slice reminds me of summer afternoons spent picking berries with family.
Storage Tips
Store leftover rolls in an airtight container in the refrigerator for up to three days. For best flavor slice only what you plan to serve since the rolls keep their shape better when whole. If serving for a party roll and chill a day in advance and dust with sugar just before guests arrive.
Ingredient Substitutions
If strawberries are out of season use raspberries or thinly sliced peaches for a fun twist. Mascarpone can replace cream cheese for an even silkier filling. Graham crackers add a subtle honey note if you do not have shortbread and lemon zest is a delicious boost if you like a citrusy kick.
Serving Suggestions
Pair strawberry shortcake cheesecake rolls with cold glasses of lemonade or sparkling rosé for a fancy dessert tray. I often serve them alongside extra whipped cream and fresh berries for brunches and they even shine as a no cake birthday treat with candles tucked in.
Cultural and Historical Context
Strawberry shortcake has roots in English and American kitchens and is beloved as a warm weather favorite. This rolled version borrows some fun from Japanese-style crepe desserts combining the classic with a playful sushi-inspired twist.
Save it
Serve these strawberry shortcake cheesecake rolls chilled for the prettiest slices and best flavor. They are sure to be a showstopper at any summer gathering.
FAQ sur la recette
- → How do I keep the rolls from getting soggy?
Ensure strawberries are drained after macerating. Assemble rolls just before chilling to preserve texture.
- → Can I use store-bought crepes or cake layers?
Absolutely. Pre-made crepes or thin cake layers make assembly quick and easy without sacrificing flavor.
- → What’s the best way to slice the rolls?
Use a sharp, serrated knife and clean between cuts for smooth slices without crushing the delicate layers.
- → Can I make these ahead of time?
Yes, assemble and refrigerate rolls up to 24 hours ahead. Slice and dust with powdered sugar before serving.
- → Are there substitution options for the cookie crumb layer?
Graham crackers or vanilla wafers work well instead of shortbread cookies for a different flavor profile.