Strawberry Shortcake Cheesecake Rolls
Ingredients
Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy whipping cream, cold
Strawberry Layer
- 1 cup fresh strawberries, diced
- 2–3 tbsp sugar (adjust to taste)
- 1 tsp lemon juice
Shortcake Rolls
- 6–8 thin sponge cake sheets, crepes, or soft cake slices
- Crushed golden cookies or shortbread (for coating)
Optional Garnish
- Powdered sugar
- Extra strawberries
- Whipped cream
Instructions
Make the Strawberry Filling
- Mix chopped strawberries, sugar, and lemon juice in a bowl.
- Let sit 10–15 minutes until juicy and syrupy.
Prepare Cheesecake Cream
- Beat cream cheese, sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture until fluffy.
Assemble the Rolls
- Lay a cake sheet flat.
- Spread an even layer of cheesecake cream.
- Spoon strawberry mixture on top.
- Carefully roll into a tight log.
Coat & Chill
- Roll each log in crushed cookies for a shortcake texture.
- Refrigerate for at least 1 hour to firm up.
Slice & Serve
- Cut into bite-sized rolls.
- Garnish with powdered sugar, strawberries, or whipped cream.
Tips
- You can use Swiss rolls, crepes, tortillas, or sponge cake.
- Add strawberry jam for extra flavor.
- Freezes well for a chilled dessert twist.