Sweet Strawberry Shortcake Cheesecake Rolls
This delightful recipe for Sweet Strawberry Shortcake Cheesecake Rolls combines the creaminess of cheesecake with the lightness of shortcake, all wrapped around luscious strawberries. It’s a dessert that brings joy to any gathering and serves as a wonderful finale to a meal. Precise measurements are crucial in this recipe to ensure the texture and flavor are just right. You can whip this up in about an hour and a half, including bake and cooling time, making it perfect for both special occasions and everyday treats.
Essential Materials
List of kitchen tools needed
To create this scrumptious dessert, gather the following kitchen tools:
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
- Cooling rack
- Saucepan
Appropriate settings for oven/pre-heating instructions
Preheat your oven to 350°F (175°C). This temperature is perfect for achieving a golden-brown finish on the shortcake rolls while ensuring the cheesecake filling sets beautifully.
Ingredients
List of Ingredients for the Cheesecake
To make the cheesecake filling, gather the following ingredients:
- The cream cheese: 16 ounces, softened
- The sugar: 3/4 cup granulated sugar
- Vanilla extract: 1 teaspoon pure vanilla extract
- Eggs: 2 large eggs, room temperature
List of Ingredients for the Shortcake Rolls
For the lovely shortcake component, you’ll need:
- All-purpose flour: 2 cups
- Baking powder: 2 tablespoons
- Sugar: 1/4 cup granulated sugar
- Salt: 1/2 teaspoon
- Butter: 1/2 cup (1 stick), unsalted and softened
- Milk: 3/4 cup whole milk
List of Ingredients for the Strawberry Filling
Finally, for the delicious strawberry filling, have these ingredients ready:
- Fresh strawberries: 2 cups, hulled and sliced
- Sugar: 1/4 cup granulated sugar
- Cornstarch: 1 tablespoon
Cheesecake Preparation
Preparing the cream cheese mixture
Start by softening the cream cheese. This step will help ensure that your filling is smooth and creamy. Place the softened cream cheese in a mixing bowl, then add the sugar and vanilla extract. With an electric mixer, beat the mixture on medium speed until it’s light and fluffy—about 2 to 3 minutes. This airiness will contribute to the overall texture of your cheesecake rolls.
Next, add the two eggs, but don’t overmix; simply incorporate them until smooth and creamy. It’s vital to scrape down the sides of the bowl occasionally to ensure everything is mixed well.
Baking Instructions
Once your cheesecake mixture is ready, transfer it into a greased 9×9-inch baking dish. Bake in your preheated oven for about 25-30 minutes, or until set and slightly golden at the edges. The center might still look a bit wobbly, which is perfectly fine as it will solidify as it cools.
Cooling and Setting Directions
Once done baking, allow the cheesecake to cool in the baking dish for about 15 minutes. Then, transfer it to the fridge to chill for at least 2 hours. Cooling it helps the cheesecake firm up, making it easier to slice when it’s time to put everything together.
Strawberry Filling Preparation
Preparing Fresh Strawberries
While the cheesecake cools, give your fresh strawberries some attention. Rinse under cold water and then hull them (remove the green tops). Slice the strawberries into small pieces, roughly a quarter inch thick, which will readily blend in with your roll.
Cooking Instructions
In a medium saucepan, combine the sliced strawberries with sugar and cornstarch. Cook over medium heat, stirring gently, until the strawberries release their juices and the mixture thickens slightly—about 5-7 minutes. Once cooked, remove from heat and set aside to cool. This filling will add a pop of flavor and a wonderful texture to your shortcake rolls.
Shortcake Rolls Preparation
Combining Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. Next, add the softened butter, using a pastry cutter or your hands to blend it in until the mixture resembles coarse crumbs. Gradually pour in the milk while stirring, just until the dough comes together.
Roll Formation and Filling
On a lightly floured surface, turn out your dough and knead a few times until smooth. Roll the dough into a rectangle, about 1/4 inch thick. Now it’s time to put everything together! Spread an even layer of the cooled cheesecake mixture over the shortcake dough, leaving a small border around the edges.
Then, spoon the strawberry filling over the cheesecake layer, distributing it evenly. Carefully roll the dough from one long side to the other, forming a tight roll. Pinch the seams to seal and place it seam-side down on a lined baking sheet.
Baking Instructions
Slice the roll into 1-inch thick pieces, arranging them on the baking sheet with space in between, as they will expand while baking. Bake in the preheated oven for about 20-25 minutes or until golden brown. Keep an eye on them to ensure they don’t overbake. Once done, remove from the oven and let them cool for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions
Plating the Strawberry Cheesecake Rolls
When ready to serve your Sweet Strawberry Shortcake Cheesecake Rolls, place them on a beautiful serving platter. Their golden-brown exteriors will immediately draw your guests’ attention.
Garnishing options
For that extra special touch, dust the rolls lightly with powdered sugar. You can also add a dollop of whipped cream or a drizzle of chocolate sauce on top for an appealing presentation. Fresh mint leaves can add a nice pop of color as well.
Storage and Reheating Tips
If you have leftovers, store the rolls in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy, reheat them gently in the microwave for about 20-30 seconds, or in the oven at 350°F (175°C) for 5-10 minutes to warm them up while keeping them soft.
FAQs
Can I use a different fruit filling?
Absolutely! While strawberries work wonderfully in this recipe, you can opt for other fruits like blueberries, raspberries, or peaches. Just adjust the sugar depending on the fruit’s natural sweetness.
Can I prepare the cheesecake and the shortcake separately?
Yes, you can prepare the cheesecake filling and shortcake dough separately. Store the cooled cheesecake in the refrigerator and the dough wrapped in plastic wrap in the fridge as well. When you’re ready, you can roll out the dough and assemble the rolls.
How long do these strawberry rolls keep?
These rolls are best enjoyed fresh but can be stored in the refrigerator for up to three days. After that, the texture may start to change slightly.
Can I freeze these cheesecake rolls?
Yes, you can freeze the unbaked rolls! Just ensure they are wrapped tightly in plastic wrap and then placed in an airtight container or freezer bag. They can be frozen for up to two months. Bake them directly from the freezer, adding a few extra minutes to the cooking time.
What can I add to the cheesecake mix for flavor variation?
For different flavors, consider adding lemon zest, almond extract, or even a swirl of chocolate into the cheesecake mixture. Get creative and have fun experimenting to find your perfect combination!
Conclusion
Following each step carefully when making these Sweet Strawberry Shortcake Cheesecake Rolls is key to achieving the best results. Don’t hesitate to get creative with variations on this recipe. After all, cooking is about making it your own and enjoying the process. So roll up your sleeves, gather your ingredients, and get ready to indulge in a luscious treat that’s sure to impress!
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Sweet Strawberry Shortcake Cheesecake Rolls
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Diet: vegetarian
Description
This delightful recipe for Sweet Strawberry Shortcake Cheesecake Rolls combines the creaminess of cheesecake with the lightness of shortcake, all wrapped around luscious strawberries.
Ingredients
16 ounces cream cheese, softened, 3/4 cup granulated sugar, 1 teaspoon pure vanilla extract, 2 large eggs, room temperature, 2 cups all-purpose flour, 2 tablespoons baking powder, 1/4 cup granulated sugar, 1/2 teaspoon salt, 1/2 cup (1 stick) unsalted butter, softened, 3/4 cup whole milk, 2 cups fresh strawberries, hulled and sliced, 1/4 cup granulated sugar, 1 tablespoon cornstarch
Instructions
Preheat your oven to 350°F (175°C)., In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until light and fluffy., Add the eggs and mix until smooth, scraping down the sides of the bowl as needed., Transfer the cheesecake mixture to a greased 9×9-inch baking dish and bake for 25-30 minutes until set and slightly golden., Allow the cheesecake to cool for 15 minutes, then refrigerate for at least 2 hours., Hull and slice the strawberries, then combine them with sugar and cornstarch in a saucepan., Cook the strawberry mixture over medium heat until it thickens, about 5-7 minutes, then set aside to cool., In a large bowl, whisk together flour, baking powder, sugar, and salt., Blend in the softened butter until the mixture resembles coarse crumbs, then stir in the milk until the dough comes together., On a floured surface, roll out the dough into a rectangle about 1/4 inch thick., Spread the cooled cheesecake mixture over the dough, leaving a small border, then spoon the strawberry filling on top., Roll the dough tightly from one long side to the other and pinch the seams to seal., Slice the roll into 1-inch thick pieces and place them on a lined baking sheet., Bake for 20-25 minutes until golden brown, then cool on a wire rack.
Notes
These rolls are best enjoyed fresh but can be stored in the refrigerator for up to three days. They can also be frozen before baking for up to two months.
- Prep Time: 30 minutes
- Cool Time: 2 hours
- Cook Time: 30 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: dessert, strawberry, cheesecake, shortcake, rolls