Strawberry Shortcake Cheesecake Rolls: A Delicious Dessert Recipe

Strawberry Shortcake Cheesecake Rolls: Prepare to be amazed! Imagine the comforting nostalgia of classic strawberry shortcake, the creamy decadence of cheesecake, all rolled into a delightful, hand-held treat. These aren’t your grandma’s desserts, but they might just become your new family favorite!

Strawberry shortcake, a beloved dessert with roots stretching back to the 1850s, has always been about celebrating the simple pleasures of fresh, ripe strawberries and tender, buttery biscuits. The addition of cheesecake elevates this classic to a whole new level of indulgence. But why stop there? By transforming these flavors into convenient rolls, we’ve created a dessert that’s not only delicious but also incredibly fun to eat and perfect for sharing.

People adore strawberry shortcake for its perfect balance of sweet and tart, its soft and crumbly texture, and its ability to evoke feelings of warmth and happiness. Cheesecake, on the other hand, is cherished for its rich, smooth, and utterly irresistible creaminess. Combining these two iconic desserts into Strawberry Shortcake Cheesecake Rolls creates a symphony of flavors and textures that will tantalize your taste buds. The convenience of the roll format makes them ideal for picnics, parties, or simply a satisfying afternoon treat. Get ready to experience a dessert revolution!

Ingredients:

• For the Cheesecake Filling:
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest (optional, but adds a nice brightness!)
• For the Strawberry Shortcake Component:
• 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar (for macerating the strawberries)
• 1 tablespoon lemon juice (for macerating the strawberries)
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
• 1/2 cup buttermilk, cold
• For the Cinnamon Roll Dough:
• 1 cup warm milk (about 110°F)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup (4 tablespoons) unsalted butter, melted
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 3 1/2 – 4 cups all-purpose flour, plus more for dusting
• For the Cream Cheese Glaze:
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1/4 cup milk, or more as needed
• 1/2 teaspoon vanilla extract

Preparing the Strawberry Maceration:

1. In a medium bowl, combine the sliced strawberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice.
2. Gently toss the strawberries to coat them evenly with the sugar and lemon juice.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to a few hours. This process, called maceration, draws out the strawberries’ natural juices and intensifies their flavor. The longer they sit, the more flavorful they become!
4. While the strawberries are macerating, you can move on to preparing the other components of the recipe.

Making the Cinnamon Roll Dough:

1. In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl if kneading by hand), combine the warm milk, yeast, and 1/4 cup of granulated sugar.
2. Let the mixture stand for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to go.
3. Add the melted butter, salt, and lightly beaten egg to the yeast mixture. Mix until well combined.
4. Gradually add the flour, starting with 3 1/2 cups. Mix on low speed (or stir with a wooden spoon if kneading by hand) until a soft dough forms.
5. If the dough is too sticky, add more flour, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Be careful not to add too much flour, as this can make the rolls tough.
6. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes.
7. Place the dough in a lightly oiled bowl, turning to coat all sides.
8. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Preparing the Cheesecake Filling:

1. While the dough is rising, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Gradually add the 1/2 cup of granulated sugar and continue to beat until well combined.
3. Stir in the sour cream, vanilla extract, and lemon zest (if using). Mix until smooth and creamy.
4. Cover the bowl with plastic wrap and refrigerate until ready to use. This will help the filling firm up slightly.

Making the Strawberry Shortcake Scones:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the 1 cup of all-purpose flour, 1/4 cup of granulated sugar, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The key here is to keep the butter cold, as this will create flaky layers in the scones.
4. Make a well in the center of the dry ingredients and pour in the cold buttermilk.
5. Gently stir until just combined. Be careful not to overmix, as this can result in tough scones. The dough will be shaggy and slightly sticky.
6. Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1/2 inch thick.
7. Using a sharp knife or a pizza cutter, cut the rectangle into small squares or rectangles. These will be layered into the rolls.
8. Place the scone pieces on the prepared baking sheet and bake for 12-15 minutes, or until lightly golden brown.
9. Let the scones cool completely before crumbling them into smaller pieces.

Assembling the Strawberry Shortcake Cheesecake Rolls:

1. Once the cinnamon roll dough has doubled in size, punch it down to release the air.
2. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
3. Spread the cheesecake filling evenly over the dough, leaving a 1/2-inch border along one of the long edges.
4. Sprinkle the macerated strawberries evenly over the cheesecake filling.
5. Crumble the cooled strawberry shortcake scones over the strawberries.
6. Starting from the long edge opposite the border, tightly roll the dough into a log.
7. Pinch the seam to seal it tightly.
8. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices.
9. Place the rolls cut-side up in a greased 9×13 inch baking dish.
10. Cover the dish with plastic wrap or a clean kitchen towel and let rise for another 30-45 minutes, or until the rolls are puffy.

Baking the Rolls:

1. Preheat your oven to 350°F (175°C).
2. Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
3. If the tops of the rolls start to brown too quickly, you can tent them with foil.
4. Let the rolls cool in the baking dish for about 10 minutes before frosting.

Making the Cream Cheese Glaze:

1. While the rolls are cooling, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Gradually add the powdered sugar and continue to beat until well combined.
3. Add the milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
4. Stir in the vanilla extract.

Glazing and Serving:

1. Once the rolls have cooled slightly, drizzle the cream cheese glaze evenly over the top.
2. Serve warm and enjoy! These Strawberry Shortcake Cheesecake Rolls are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days.
3. If you want to reheat them, simply microwave them for a few seconds or warm them in the oven at a low temperature.

Conclusion:

And there you have it! These Strawberry Shortcake Cheesecake Rolls are truly a must-try dessert that will impress your family and friends. The combination of the flaky, buttery pastry, the creamy, tangy cheesecake filling, and the sweet, juicy strawberries is simply divine. It’s a delightful twist on classic strawberry shortcake, elevated with the richness of cheesecake, all conveniently rolled into a perfect bite-sized treat. I promise, once you take a bite, you’ll understand why I’m so excited about this recipe! But why is this recipe a must-try? Well, beyond the incredible flavor profile, it’s surprisingly easy to make. The steps are straightforward, and even if you’re not a seasoned baker, you can definitely achieve success with these rolls. Plus, they’re incredibly versatile. You can prepare them ahead of time and bake them just before serving, making them perfect for parties or gatherings. And let’s be honest, who can resist a warm, freshly baked roll filled with creamy cheesecake and sweet strawberries? Serving Suggestions and Variations: These Strawberry Shortcake Cheesecake Rolls are delicious on their own, but you can also elevate them with a few simple additions. For a truly decadent experience, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of melted white chocolate or a sprinkle of powdered sugar adds a touch of elegance. If you’re feeling adventurous, you can experiment with different variations. Try using different types of berries, such as blueberries, raspberries, or blackberries. You could also add a hint of lemon zest to the cheesecake filling for a brighter flavor. For a chocolatey twist, try adding cocoa powder to the pastry dough or drizzling the finished rolls with chocolate sauce. Another fun idea is to incorporate a streusel topping for added texture and sweetness. Get creative and have fun experimenting with different flavors and combinations! For a more sophisticated presentation, consider arranging the rolls on a platter and garnishing them with fresh mint leaves or edible flowers. You can also serve them with a side of strawberry sauce or a homemade berry compote. These rolls are perfect for brunch, dessert, or even a special occasion. Don’t be afraid to experiment with the recipe to make it your own! Perhaps you prefer a graham cracker crust instead of a flaky pastry? Go for it! Maybe you want to add a layer of strawberry jam to the filling? That sounds delicious! The possibilities are endless. I truly believe that these Strawberry Shortcake Cheesecake Rolls will become a new favorite in your household. They’re the perfect combination of comfort food and indulgence, and they’re sure to bring a smile to everyone’s face. So, what are you waiting for? Grab your ingredients and get baking! I’m confident that you’ll love these rolls as much as I do. And most importantly, don’t forget to share your experience with me! I’d love to hear how your rolls turned out and what variations you tried. Share your photos and comments on social media using #StrawberryShortcakeCheesecakeRolls or tag me in your posts. I can’t wait to see your creations! I am sure you will find that this strawberry shortcake recipe is a winner. Happy baking!

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