Strawberry Shortcake Cheesecake Rolls

INGREDIENTS

For the Dough (or use crescent dough or puff pastry for shortcut):

• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup cold unsalted butter, cubed
• ¾ cup buttermilk

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract

For the Strawberry Filling:

• 1 cup fresh strawberries, finely diced
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

For the Topping:

• 2 tbsp melted butter
• Crushed shortbread cookies or graham crackers
• Optional: powdered sugar glaze or whipped cream

INSTRUCTIONS

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the Dough (Skip if using crescent/puff pastry):
   In a bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until crumbly. Stir in buttermilk until just combined. Knead gently and roll out into a rectangle on a floured surface.
3. Prepare the Cheesecake Filling:
   In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy.
4. Make the Strawberry Filling:
   In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 5–7 minutes until bubbly and thickened. Stir in cornstarch if needed. Let cool slightly.
5. Assemble the Rolls:
   Spread the cream cheese mixture evenly over the dough. Spoon the strawberry filling on top. Roll the dough tightly from one end and cut into 1 to 1.5 inch rolls.
6. Bake:
   Place the rolls on the baking sheet and bake for 20–25 minutes or until golden and cooked through.
7. Finish and Serve:
   Brush with melted butter and sprinkle crushed shortbread cookies or graham crackers on top. Drizzle with glaze or top with whipped cream if desired.

Let me know if you’d like a shortcut version using store-bought dough!