Strawberry Shortcake Cheesecake Rolls (Print Version)
Fluffy, soft rolls filled with creamy cheesecake mixture and topped with sweet strawberries - a delightful breakfast or dessert.
# Ingredients:
→ For the rolls
01 -
2 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon salt
05 -
1/2 cup unsalted butter, cold and cubed
06 -
3/4 cup heavy cream
07 -
1 teaspoon vanilla extract
→ For the cheesecake filling
08 -
8 ounces cream cheese, softened
09 -
1/2 cup powdered sugar
10 -
1/2 teaspoon vanilla extract
11 -
1/2 cup heavy cream
→ For the strawberry topping
12 -
1 1/2 cups fresh strawberries, chopped
13 -
1 tablespoon granulated sugar
14 -
1 teaspoon lemon juice
# Steps to Follow:
01 -
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
03 -
Gradually pour in the heavy cream and vanilla extract, mixing until the dough comes together.
04 -
Roll the dough on a floured surface into a rectangle. Spread the cheesecake filling evenly over the dough.
05 -
Roll the dough tightly, slice it into 8-10 pieces, and place the slices on the prepared baking sheet.
06 -
Bake in the preheated oven for 20-25 minutes, or until golden brown and the filling is set.
07 -
While the rolls are baking, mix the chopped strawberries with sugar and lemon juice, and let sit for 10-15 minutes.
08 -
Top the baked rolls with the strawberry mixture and serve warm.
# Additional Notes:
01 -
For extra crunch, sprinkle chopped walnuts or almonds over the rolls before baking.
02 -
Store leftover rolls in an airtight container for up to 2 days at room temperature or 4 days in the fridge. Reheat gently in the oven.
03 -
Substitute the cream cheese filling with mascarpone for a different flavor.