If you’re looking for a dessert that combines the elegance of strawberry shortcake with the creamy decadence of cheesecake—all wrapped in buttery puff pastry—then you’re in for a treat. These Strawberry Shortcake Cheesecake Rolls are everything you love about classic summer desserts, rolled into one easy, bake-friendly format. Whether you’re entertaining guests, need a last-minute sweet treat, or just want to indulge in something utterly delightful, this recipe checks every box.
Who Will Love This Recipe?
This recipe is perfect for:
- Home bakers seeking a simple but impressive dessert
- Busy parents wanting to whip up something special without the stress
- Strawberry lovers who can’t get enough of fresh, juicy berries
- Cheesecake fans looking for a portable, puff-pastry twist
- Anyone who enjoys shortcake flavor with minimal effort
These rolls are rich, flaky, fruity, and lightly tangy thanks to the cream cheese. The jam adds a glossy sweetness, while the crushed golden sandwich cookies offer a nostalgic crunch reminiscent of traditional shortcake crumble. Serve these beauties warm with a cup of tea or chilled with a glass of rosé—you can’t go wrong either way.
Ingredients You’ll Need
Here’s a quick overview of what you’ll need to make these Strawberry Shortcake Cheesecake Rolls:
- 1 sheet puff pastry, thawed
- 1/2 cup fresh strawberries, finely chopped
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup strawberry jam
- 1 egg, beaten (for egg wash)
- 1 tablespoon melted butter, for brushing
- 1/4 cup crushed golden sandwich cookies (optional topping for that shortcake finish)
How to Make Strawberry Shortcake Cheesecake Rolls
Step-by-Step Instructions
- Preheat & Prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. - Mix the Cheesecake Filling
In a small bowl, mix the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. - Roll Out the Pastry
On a lightly floured surface, gently roll out your puff pastry to slightly enlarge the sheet. This will give you more room to spread the filling and make slicing easier. - Layer the Good Stuff
Spread the cream cheese mixture evenly across the entire surface of the pastry. Next, gently spread a thin layer of strawberry jam over the cream cheese. Sprinkle the finely chopped strawberries on top. - Roll & Slice
Starting from one edge, carefully roll the pastry into a tight log. Using a sharp knife, slice the log into 6–8 even pieces. - Bake to Golden Perfection
Place each roll flat on the prepared baking sheet, spaced slightly apart. Brush the tops with egg wash. Bake for 18–22 minutes, or until golden brown and puffed. - Final Touches
As soon as they come out of the oven, brush the tops with melted butter and sprinkle with crushed golden sandwich cookies, if using. - Cool & Serve
Let the rolls cool slightly before serving. They’re delicious both warm and chilled!
Kitchen Equipment You’ll Need
- Mixing bowl
- Small whisk or fork
- Rolling pin
- Knife or pastry cutter
- Baking sheet
- Parchment paper
- Pastry brush
Expert Tips & Shortcuts
- Thawing Puff Pastry: Always thaw puff pastry in the refrigerator for a few hours or overnight. Trying to thaw at room temperature too quickly can make it sticky and hard to handle.
- Chop Strawberries Finely: This ensures they distribute evenly and don’t create wet patches in your rolls.
- Use Cold Tools: If your kitchen is warm, keep the pastry cold until you’re ready to assemble to maintain structure and puff.
- No Fresh Berries? You can substitute chopped frozen strawberries (just blot dry first) or even diced strawberry preserves for a similar texture.
Recipe Swaps & Variations
- Blueberry or Raspberry Rolls: Sub the strawberries with blueberries or raspberries for a flavorful twist.
- Chocolate Drizzle: Add a drizzle of melted white or dark chocolate after baking for a luxurious finish.
- Lemon Zest Boost: Mix a little lemon zest into the cream cheese for a bright citrus note.
- Gluten-Free Option: Use a gluten-free puff pastry, like the one from Schär or Jus-Rol (available in many supermarkets).
How to Store and Reheat
Storing:
- Store leftover rolls in an airtight container in the fridge for up to 3 days.
- If making ahead, skip the crushed cookie topping until just before serving to maintain crispness.
Reheating:
- Warm rolls in a 300°F oven for 5–7 minutes to re-crisp.
- Or microwave for 10–15 seconds if you’re in a rush (though they’ll be softer).
What to Serve With Strawberry Shortcake Cheesecake Rolls
These rolls are versatile and pair beautifully with:
- Afternoon tea or iced coffee
- Sparkling rosé or prosecco for a brunch treat
- Vanilla bean ice cream or a dollop of whipped cream for dessert flair
- Yogurt and fresh berries for a fun weekend breakfast idea
FAQs
Can I freeze these rolls?
Yes! Freeze them unbaked after slicing. Place on a parchment-lined tray to freeze individually, then transfer to a freezer bag. Bake from frozen at 375°F for 23–25 minutes.
Can I use store-bought jam?
Absolutely. Strawberry preserves or jam work great. Just choose a quality brand for the best flavor.
Can I make this dairy-free?
Yes, use a dairy-free cream cheese alternative and skip the butter or use plant-based butter for brushing. There are also vegan puff pastries available in stores.
Can I make a bigger batch?
Definitely! Simply double the ingredients and use two sheets of puff pastry. Bake in batches or on separate trays.
Final Thoughts
These Strawberry Shortcake Cheesecake Rolls are the perfect combination of ease and elegance—just the thing to elevate your brunch table, dessert tray, or coffee break. With minimal effort, you get maximum payoff: flaky layers, creamy filling, juicy berries, and a touch of nostalgia in every bite.
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Happy baking! 🍓