Description
Delight in these Strawberry Shortcake Cheesecake Rolls, a perfect fusion of flaky shortcake dough rolled with a creamy, dreamy cheesecake filling, topped with fresh macerated strawberries. This recipe offers a delightful twist on traditional strawberry shortcake, making it ideal for breakfast, brunch, or dessert with its golden crust, rich filling, and fresh, juicy strawberries.
Ingredients
Scale
Shortcake Dough
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons sugar
- ½ cup unsalted butter, softened
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg (for egg wash)
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (optional, for macerating strawberries)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Make the Shortcake Dough: In a medium bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- Add Butter: Incorporate the softened butter into the dry ingredients using a pastry cutter or your fingers until the mixture achieves a coarse crumb texture, resembling small peas.
- Combine Liquids: Stir in the heavy cream and vanilla extract gently until just combined. Avoid overmixing to keep the dough tender.
- Roll Out the Dough: Transfer the dough to a lightly floured surface and carefully roll it into a rectangle about 1/4-inch thick, ensuring even thickness for uniform baking.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy without lumps.
- Whip Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to lighten the filling.
- Assemble Rolls: Evenly spread the cheesecake filling over the rolled dough, leaving a small border around all edges to prevent spilling during rolling.
- Roll and Slice: Starting from one long edge, roll the dough tightly into a log shape. Slice into 8 to 10 equal pieces using a sharp knife or dental floss.
- Prepare to Bake: Arrange the rolls in a greased or lined baking dish, keeping space between each for expansion. Brush the tops with beaten egg to achieve a golden, shiny crust.
- Bake: Bake for 15-18 minutes at 375°F (190°C) until the rolls are golden brown and cooked through.
- Macerate Strawberries: While the rolls bake, mix the sliced strawberries with optional sugar and let them sit for 10-15 minutes to release their natural juices, enhancing sweetness and flavor.
- Serve: After the rolls have cooled slightly, dollop the macerated strawberries on top of each roll and serve warm or at room temperature.
Notes
- For a dairy-free alternative, substitute cream cheese and heavy cream with plant-based versions.
- Ensure the butter is softened but not melted for proper shortcake texture.
- Do not overmix the dough to keep it tender and flaky.
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Egg wash enhances browning and adds a glossy finish to the rolls’ crust.
- Chill the rolls briefly before slicing if the dough feels too sticky to handle.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
