Description
Strawberry Shortcake Cheesecake Rolls are a delightful fusion of classic shortcake and creamy cheesecake, rolled into bite-sized pastries. Soft, flaky dough envelops a luscious vanilla cream cheese filling, baked to golden perfection and topped with fresh, juicy strawberries macerated in sugar for a sweet finish. Perfect for dessert or a special brunch treat.
Ingredients
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.
- Make the Shortcake Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until evenly combined.
- Incorporate Butter: Add the softened unsalted butter to the dry ingredients and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs, which helps create a flaky texture.
- Add Wet Ingredients: Stir in the heavy cream and vanilla extract gently until just combined. Overmixing will toughen the dough, so stop once the dough comes together.
- Roll Out the Dough: Turn the dough onto a lightly floured surface and gently roll it out into a rectangle about ¼-inch thick, ensuring even thickness for uniform baking.
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, removing any lumps.
- Whip Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold this whipped cream into the cream cheese mixture to achieve a light, airy filling.
- Assemble the Rolls: Spread the cheesecake filling evenly over the dough rectangle, leaving a small border around the edges to prevent filling from leaking during baking.
- Roll and Slice: Roll the dough tightly from one long side to the other to form a log. Slice the log into 8 to 10 even pieces for uniform rolls.
- Prepare for Baking: Place the rolls in a greased or lined baking dish with a small space between each. Brush the tops with a beaten egg for a glossy, golden finish.
- Bake the Rolls: Bake in the preheated oven for 15-18 minutes or until the rolls are golden brown and cooked through, ensuring the filling is set.
- Prepare Strawberry Topping: While the rolls bake, combine the sliced strawberries with sugar (if using) and let them sit for 10-15 minutes to release their natural juices, creating a sweet syrup.
- Serve: Allow the rolls to cool slightly, then top each with a spoonful of the macerated strawberries and their juices. Serve warm or at room temperature and enjoy!
Notes
- For best results, ensure the butter and cream cheese are softened to room temperature to facilitate easy mixing.
- Do not overmix the dough to keep the rolls tender and flaky.
- The optional sugar in the strawberry topping enhances sweetness, but adjust according to your preference and the natural sweetness of your strawberries.
- These rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- You can substitute fresh strawberries with other berries for a different twist.
