Okay, so picture this: you want something sweet, something that screams sunshine and happiness, but you don’t have hours to spend in the kitchen. Enter these **Strawberry Shortcake Cheesecake Rolls**! Seriously, these little beauties are my go-to when I need a quick dessert fix that tastes like I fussed all day. They take everything you love about classic strawberry shortcake and that creamy cheesecake goodness, wrap it up in flaky crescent roll dough, and bake into these irresistible swirls of deliciousness.
I first whipped these up one afternoon when a friend called saying she was dropping by unexpectedly. Panic mode? Nah! I rummaged through my fridge and pantry, saw some crescent rolls, cream cheese, and leftover strawberries, and thought, “Why not?” The result was pure magic. She devoured them and practically begged for the recipe on the spot! Since then, they’ve been a hit at every potluck, brunch, or just because moment.
What I absolutely adore about these Strawberry Shortcake Cheesecake Rolls is how ridiculously easy they are. We’re talking minimal effort for maximum flavor payoff. Plus, they look so much fancier than they are to make, which is always a win in my book! Trust me, once you try these, you’ll be making them all the time.
Why You’ll Love These Strawberry Shortcake Cheesecake Rolls
Honestly, what’s not to love?! These Strawberry Shortcake Cheesecake Rolls are just the best for so many reasons. Here are just a few:
- They are SO fast! Seriously, from start to finish, you can have warm, gooey rolls in under 30 minutes. Perfect for a last-minute treat.
- The flavor combo is out of this world. You get the bright, sweet strawberries, the creamy tang of cheesecake, and that buttery flaky crust all in one bite. It’s like a party in your mouth!
- They look adorable! Those little swirls of pink and white are just so pretty on a plate.
- Anyone can make them. If you can unroll crescent dough, you can make these. No fancy skills required!
Basically, they’re easy, delicious, and everyone will think you’re a baking genius. Win-win-win!
Ingredients for Strawberry Shortcake Cheesecake Rolls
Okay, let’s talk ingredients! You don’t need anything fancy for these Strawberry Shortcake Cheesecake Rolls, just some basic pantry staples and a few stars. The beauty here is in the simplicity – these humble ingredients come together to create something truly special. Make sure your cream cheese is nice and soft, that’s key for a smooth filling!
- 1 cup chopped fresh strawberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (8 ounces) refrigerated crescent rolls
- 2 tablespoons melted butter
- 1/4 cup coarse sugar
Equipment for Strawberry Shortcake Cheesecake Rolls
You won’t need a whole arsenal of kitchen gadgets for these! Just a few basics will get you through. Grab a couple of mixing bowls (one small for the strawberries, one for the cream cheese), a fork or whisk for the cream cheese, a sharp knife for slicing, and a baking sheet. Oh, and don’t forget the parchment paper – it’s a lifesaver for easy cleanup!
How to Prepare Strawberry Shortcake Cheesecake Rolls
Alright, let’s get to the fun part – making these glorious Strawberry Shortcake Cheesecake Rolls! It’s super straightforward, I promise. Just follow these steps, and you’ll be sinking your teeth into a warm, sweet roll in no time. We’ll work through it together, section by section, so you know exactly what to do.
First things first, get your oven ready! Preheat it to 375°F (190°C). While it’s heating up, line a baking sheet with some parchment paper. This step is a must – it saves you from a sticky mess later!
- Get those Strawberries Ready: In a small bowl, toss your chopped fresh strawberries with the granulated sugar and that little splash of lemon juice. Give it a gentle stir. Now, just let this sit for about 10 minutes. The sugar will draw out some of the juices from the strawberries, creating a lovely, syrupy filling. It’s like a mini macerating party for your fruit!
- Whip up the Cheesecake Goodness: While the strawberries are doing their thing, grab another bowl. Add your softened cream cheese, powdered sugar, and vanilla extract. Now, beat this together until it’s super smooth and creamy. You don’t want any lumps! A fork or a whisk works just fine here, no need for a fancy mixer unless you want to.
- Unroll and Prep the Dough: Carefully unroll that can of refrigerated crescent rolls onto a lightly floured surface. Don’t worry if it’s not a perfect rectangle right away. Gently press those seams together with your fingers to seal them up and form a solid rectangle. This is important so your filling doesn’t ooze out!
- Spread the Love (aka Fillings!): Now for the best part! Spread that smooth cream cheese mixture evenly over the entire rectangle of dough. Get it right to the edges. Next, spoon the strawberry mixture over the cream cheese layer. Try to distribute the strawberries fairly evenly, but don’t worry about getting every single drop of juice on there – some is good, but too much can make things soggy.
- Roll ‘Em Up Tight: Starting from one of the long sides, tightly roll up the dough, like you’re making a little jelly roll. Try to keep it snug as you go to get those nice swirls.
- Slice and Place: Once you have your log, use a sharp knife to cut it into 8 equal slices. Don’t squish them as you cut! Place these slices, cut side up, onto your prepared baking sheet. Give them a little space, they’ll puff up slightly.
- Butter and Sugar Sparkle: Melt your butter and brush it over the tops of each roll. This helps them brown beautifully. Then, sprinkle that coarse sugar over the buttered tops. It adds a lovely crunch and sparkle!
- Bake ‘Til Golden: Pop the baking sheet into your preheated oven. Bake for 12-15 minutes, or until they are golden brown and look cooked through. Keep an eye on them – ovens can vary!
- Cool Slightly and Enjoy!: Let them cool on the baking sheet for just a few minutes before you dive in. They are absolutely divine warm!
Preparing the Strawberry Filling for Strawberry Shortcake Cheesecake Rolls
This part is super simple, but it makes a big difference! You just need to toss your chopped strawberries with the granulated sugar and lemon juice. The sugar helps pull out the natural juices from the strawberries, creating a lovely little syrupy sauce right there in the bowl. The lemon juice brightens everything up and cuts through the sweetness just a touch. Let it sit for about 10 minutes while you get the other things ready. It’s like giving the strawberries a little head start on becoming extra delicious!
Creating the Cream Cheese Mixture for Strawberry Shortcake Cheesecake Rolls
Okay, this is where the cheesecake magic happens! Make sure your cream cheese is nice and soft – this is key for a smooth filling that spreads easily. Just beat the softened cream cheese with the powdered sugar and a splash of vanilla extract until it’s perfectly smooth. No lumps allowed! This layer is the creamy, tangy base that pairs so perfectly with the sweet strawberries.
Assembling the Strawberry Shortcake Cheesecake Rolls
Time to bring it all together! Unroll your crescent roll dough and press those seams together really well to form a rectangle. This is important so your filling stays put while baking! Then, spread that smooth cream cheese mixture evenly over the dough, getting it right to the edges. Spoon your juicy strawberry filling over the cream cheese layer. Now, starting from a long side, carefully and tightly roll it up into a log. The tighter you roll, the prettier your swirls will be!
Baking and Finishing the Strawberry Shortcake Cheesecake Rolls
Almost there! Once your log is rolled, slice it into 8 equal pieces. A sharp knife helps here to keep them from squishing. Place these little roll-ups cut-side up on your parchment-lined baking sheet, giving them a bit of room. Brush the tops with melted butter – this helps them get that gorgeous golden color and adds extra richness. Sprinkle them generously with coarse sugar for a little sparkle and crunch! Pop them in the preheated oven and bake for 12-15 minutes until they’re golden brown and cooked through. Let them cool just slightly, then get ready to devour!
Tips for Perfect Strawberry Shortcake Cheesecake Rolls
Okay, you’ve got the basic steps down, but here are a few little tricks I’ve picked up over the years to make your Strawberry Shortcake Cheesecake Rolls absolutely perfect every single time. These aren’t hard, just little things that make a big difference!
- Soft Cream Cheese is Your Friend: Seriously. If your cream cheese isn’t properly softened, you’ll end up with a lumpy filling that’s hard to spread. Take it out of the fridge at least 30 minutes before you start, or give it a quick zap in the microwave (just a few seconds!) to get it nice and pliable.
- Don’t Go Crazy with the Filling: It’s tempting to pile on the strawberries and cream cheese, I know! But overfilling can make it hard to roll the dough tightly and can cause the filling to ooze out while baking. Just a nice, even layer is all you need.
- Trust Your Eyes (and Nose!): The baking time is a guideline, but ovens vary. Watch for that lovely golden brown color on top and around the edges. They’ll also smell heavenly when they’re done! A quick peek to make sure the dough is cooked through is always a good idea.
Follow these little tips, and you’ll be rolling out perfect, delicious Strawberry Shortcake Cheesecake Rolls like a pro!
Variations on Strawberry Shortcake Cheesecake Rolls
While the classic is amazing, these Strawberry Shortcake Cheesecake Rolls are super forgiving and easy to play around with! You can swap out the strawberries for other fruits like blueberries, raspberries, or even chopped peaches – just make sure they’re not too watery. A pinch of cinnamon or nutmeg in the cream cheese mixture adds a warm, cozy vibe, especially with apple or pear fillings. Or, for a citrusy twist, add a little orange zest to the cream cheese. Don’t be afraid to experiment and find your favorite combo!
Frequently Asked Questions About Strawberry Shortcake Cheesecake Rolls
Got questions about these delightful Strawberry Shortcake Cheesecake Rolls? Don’t worry, I’ve probably wondered the same things! Here are some common questions I get asked, with my best answers:
Q: Can I use frozen strawberries instead of fresh?
A: Absolutely! Just make sure you thaw them completely and drain off any excess liquid before you chop them and mix them with the sugar and lemon juice. Too much extra water can make the rolls soggy. Draining is key!
Q: Can I make the filling ahead of time?
A: You can definitely make the cream cheese mixture a day ahead and keep it covered in the fridge. I recommend preparing the strawberry mixture just before assembling the rolls, though, to keep the fruit fresh and prevent it from getting too watery.
Q: How long do these Strawberry Shortcake Cheesecake Rolls last? How should I store them?
A: If they even *last* that long! 😉 They’re best enjoyed warm the day they’re made, but you can store leftovers in an airtight container at room temperature for a day, or in the fridge for 2-3 days. Reheat them gently in the oven or microwave if you like them warm.
Q: Can I freeze Strawberry Shortcake Cheesecake Rolls?
A: You *can*, but the texture of the crescent roll dough and the fresh fruit filling might change a bit after freezing and thawing. If you want to try it, freeze the baked and cooled rolls in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Thaw overnight in the fridge and reheat gently.
Nutritional Information
Alright, so you’re probably wondering about the nitty-gritty details, like what’s in these delicious Strawberry Shortcake Cheesecake Rolls. Just a heads-up, the nutritional information provided is an estimate. It can totally vary depending on the specific brands of ingredients you use (like your cream cheese or crescent rolls) and how exact your measurements are. It’s a good general idea, but not set in stone!
Share Your Strawberry Shortcake Cheesecake Rolls Success
Okay, now it’s YOUR turn! I absolutely LOVE hearing from you and seeing your creations. If you make these Strawberry Shortcake Cheesecake Rolls, please, please leave a comment below and let me know how they turned out! Did you add a fun variation? Did your family devour them in minutes? Share your success – or any questions you have! Happy baking!
Print
Scrumptious Strawberry Shortcake Cheesecake Rolls in 30!
- Total Time: 30 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Delicious rolls filled with strawberry and cheesecake.
Ingredients
- 1 cup chopped fresh strawberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (8 ounces) refrigerated crescent rolls
- 2 tablespoons melted butter
- 1/4 cup coarse sugar
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, combine strawberries, granulated sugar, and lemon juice. Let sit for 10 minutes.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Unroll crescent roll dough onto a lightly floured surface. Press seams together to form a rectangle.
- Spread cream cheese mixture evenly over the dough.
- Spoon strawberry mixture over the cream cheese layer.
- Starting from a long side, tightly roll up the dough.
- Cut the roll into 8 equal slices.
- Place slices cut side up on the prepared baking sheet.
- Brush tops of rolls with melted butter and sprinkle with coarse sugar.
- Bake for 12-15 minutes, or until golden brown and cooked through.
- Let cool slightly before serving.
Notes
- You can use frozen strawberries if fresh are not available. Thaw and drain them before using.
- For extra flavor, add a pinch of cinnamon to the cream cheese mixture.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Strawberry Shortcake Cheesecake Rolls, dessert, pastry, cheesecake, strawberry