INGREDENT
For the Dough (or use crescent dough/puff pastry for shortcut):
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- ¾ cup milk
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
For the Strawberry Filling:
- 1 cup fresh strawberries, chopped
- 1 tbsp sugar
- 1 tsp cornstarch (optional, to thicken)
For the Crumble Topping:
- ½ cup crushed shortbread cookies or Golden Oreos
- 2 tbsp butter, melted
- 1 tbsp strawberry gelatin powder (optional, for color/flavor boost)
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a baking dish.
- Prepare the dough (if not using ready-made):
- In a bowl, mix flour, sugar, baking powder, and salt.
- Cut in cold butter until crumbly. Add milk and mix into a dough. Roll into a rectangle on a floured surface.
- Make the cheesecake filling:
- Beat cream cheese, sugar, and vanilla until smooth.
- Make the strawberry filling:
- In a saucepan, heat strawberries and sugar over medium heat until juicy.
- Add cornstarch if you want it thicker. Let it cool.
- Assemble the rolls:
- Spread cheesecake mixture over the dough.
- Spoon strawberry mixture on top.
- Roll tightly from one end, then slice into even rolls (about 1 to 1.5 inches thick).
- Bake:
- Place rolls into the dish and bake for 22–28 minutes or until golden and set.
- Make the crumble topping:
- Mix crushed cookies, melted butter, and gelatin powder (if using). Sprinkle over baked rolls.
- Add glaze (optional):
- Whisk glaze ingredients and drizzle over warm rolls.
Enjoy your Strawberry Shortcake Cheesecake Rolls — soft, sweet, creamy, and bursting with berry flavor! 🍓🍰
Want a no-bake version or shortcut using crescent dough? Let me know!