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Strawberry Shortcake Cheesecake Rolls are a delightful no bake dessert that brings together creamy cheesecake filling, juicy strawberries, and a buttery cookie crumb all wrapped inside a tender crepe. This recipe is a showstopper for brunch or any sweet gathering and is surprisingly doable even if you are new to rolled desserts.
My first time making these was for a spring bridal shower and watching people’s faces light up at the first bite was priceless. Now I bring them every time family requests something special.
Ingredients
- Cream cheese eight ounces softened: adds richness and creamy texture for that signature cheesecake taste always choose full fat for best results
- Granulated sugar one quarter cup: sweetens the filling and helps it blend smoothly make sure there are no clumps
- Vanilla extract one teaspoon: brings a gentle warmth to the creamy base real vanilla if possible is worth the splurge
- Heavy whipping cream one cup: whipped to stiff peaks for pillowy lightness fresh cream will hold volume better
- Fresh strawberries one cup diced: for juicy bursts throughout make sure they are ripe red and fragrant
- Granulated sugar two tablespoons: macerates the berries drawing out juices which infuse every layer
- Crushed shortbread cookies or graham crackers one and a half cups: gives the signature shortcake crunch buy whole cookies and crush just before using for freshness
- Unsalted butter one quarter cup melted: helps the crumbs stick together creating a sandy base
- Large crepes or thin cake layers six total: provide structure while staying tender homemade or store bought both work
- Powdered sugar for dusting: finishes with a pretty touch and a little extra sweetness sift before dusting for best look
Step-by-Step Instructions
- Make the Cheesecake Filling:
- Beat the softened cream cheese with sugar and vanilla until very smooth and fluffy. Start with the cheese at room temperature to avoid lumps. Use a hand or stand mixer for best texture.
- Whip the Cream:
- In a separate clean bowl whip the heavy cream to stiff peaks. Fold this gently into the cream cheese mixture so the filling stays airy. Be patient and use a wide spatula for gentle folds.
- Prep the Strawberries:
- Dice the strawberries evenly for easier rolling. Toss with sugar and let them rest for ten minutes. The juices will start to pool so spoon berries out when layering to avoid soggy crepes.
- Make the Crumb Mixture:
- Combine crushed cookies or graham crackers with melted butter. Stir until you have a wet sand texture where it clumps together if pinched. This will make layers that taste like shortcake.
- Layer and Roll:
- Lay out a crepe flat. Spread a thick strip of cheesecake filling along one edge. Add a layer of buttery crumbs and then scatter macerated strawberries. Roll up very tightly so all layers stay together.
- Chill and Slice:
- Wrap each roll snugly in plastic wrap and place in the refrigerator for at least one hour. Chilling helps the filling set and makes neat slicing possible.
- Finish and Serve:
- Unwrap the rolls. Using a sharp serrated knife slice into one inch pieces wiping the blade between cuts for clean edges. Dust generously with powdered sugar just before serving.
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I never tire of using farm stand strawberries in these rolls the extra sweetness truly shines. My daughter loves to help sprinkle the crumbly cookie layer which makes for a perfect family activity.
Storage Tips
Keep any leftovers wrapped tightly in the fridge. The rolls stay fresh for up to forty eight hours though best enjoyed within the first day for peak texture. Do not freeze as the fresh berries and whipped cream do not thaw well.
Ingredient Substitutions
Shortbread cookies can be replaced with graham crackers for a cozier flavor or even vanilla wafers if that is what you have. For a tangier twist try using a couple of tablespoons of Greek yogurt in place of half the cream cheese. Out of strawberries use blueberries or peaches based on what is in season.
Serving Suggestions
Serve these rolls on a platter with extra berries and mint sprigs for a brunch table centerpiece. They are also lovely as a light summer dessert after a barbecue or with a cup of afternoon tea. For chocolate lovers drizzle with melted dark chocolate.
The Story Behind the Dish
Strawberry shortcake has American roots as a springtime dessert signaling berry season. This rolled version combines classic flavors with a playful twist from bakery style cake rolls and Japanese crepe desserts. It is a beloved cross cultural treat in my family and always reminds me of summer gatherings.
Recipe FAQs
- → Can I use frozen strawberries instead of fresh?
Fresh strawberries offer the best texture and flavor, but thawed, drained frozen strawberries can be used if needed. Make sure to blot excess moisture before assembly to avoid soggy rolls.
- → How far in advance can I prepare the rolls?
They can be made up to 1 day ahead. Store tightly wrapped in the refrigerator and dust with powdered sugar just before serving for best presentation.
- → Are these suitable for gluten-free diets?
Use gluten-free crepes and cookies or graham crackers as a substitute for a gluten-free variation. Always check labels for potential allergens.
- → What can I use instead of shortbread cookies?
Graham crackers or any crisp butter cookie will provide a similar texture and flavor. Adjust sugar to taste if using a less sweet option.
- → Can I make this dessert without an electric mixer?
Yes, hand mixing is possible, but whipping the cream and achieving a silky filling is much easier and quicker with an electric mixer.
- → How should leftovers be stored?
Keep any remaining slices tightly covered in the refrigerator. Enjoy within 2 days for best freshness and texture.