Sweet Strawberry Shortcake Cheesecake Rolls

Sweet Strawberry Shortcake Cheesecake Rolls are a dreamy dessert mash-up that brings together everything I love—fluffy rolls, rich cheesecake filling, juicy strawberries, and a buttery shortcake crumble. These soft, sweet rolls are bursting with flavor and perfect for breakfast, brunch, or an indulgent dessert.

Why You’ll Love This Recipe

I love how this recipe layers sweet and creamy elements in every bite. The cheesecake filling melts into the rolls, the strawberry topping adds fruity brightness, and the golden crumble gives that irresistible shortcake crunch. It’s like strawberry shortcake and cheesecake had a baby, all wrapped up in soft, pillowy dough.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the rolls:

• Refrigerated crescent roll dough or pizza dough

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

For the strawberry topping:

• Fresh or frozen strawberries, diced

• Granulated sugar

• Lemon juice

For the shortcake crumble:

• All-purpose flour

• Brown sugar

• Unsalted butter, melted

• Pinch of salt

For the glaze (optional):

• Powdered sugar

• Milk or cream

• Vanilla extract

Directions

1. I start by preheating the oven to 350°F and greasing a baking dish or line it with parchment paper.

2. I mix the softened cream cheese, sugar, and vanilla until smooth for the filling.

3. I roll out the dough, spread the cream cheese mixture over it, and roll it up tightly like cinnamon rolls.

4. I slice into even pieces and arrange them in the prepared dish.

5. I cook the strawberries with sugar and lemon juice in a small saucepan until syrupy, then spoon some over the rolls.

6. For the crumble, I mix flour, brown sugar, melted butter, and a pinch of salt until crumbly, then sprinkle it generously over the rolls.

7. I bake for 20–25 minutes or until golden and bubbly.

8. Once slightly cooled, I drizzle a simple glaze made from powdered sugar, milk, and vanilla on top (if I’m feeling extra sweet).

Servings and timing

This recipe makes about 8 rolls. It takes around 15 minutes to prep and 20–25 minutes to bake. From start to finish, I can have them ready in about 40 minutes.

Variations

Sometimes I add a few dollops of strawberry jam or preserves with the fresh strawberries for extra sweetness. For a citrus twist, I mix lemon zest into the cheesecake layer. I’ve also used puff pastry for a flakier texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the microwave for 15–20 seconds or warm them in a low oven. They’re best served slightly warm so the filling stays creamy and soft.

FAQs

Can I use store-bought strawberry sauce?

Yes, I can use store-bought sauce or jam if I don’t want to cook fresh strawberries.

Can I make these ahead?

Yes, I assemble the rolls and refrigerate overnight. I bake them fresh the next morning for best results.

Can I freeze them?

I freeze them after baking, then thaw and reheat in the oven. I recommend glazing after reheating.

What kind of dough works best?

Crescent roll dough is soft and sweet, while pizza dough gives a chewier texture. I use whichever I have on hand.

Can I use other berries?

Absolutely. I’ve made these with blueberries, raspberries, and even peaches—they all work beautifully.

Conclusion

Sweet Strawberry Shortcake Cheesecake Rolls are everything I want in a dessert—easy, rich, fruity, and comforting. Whether I serve them as a special breakfast or a sweet finish to a meal, they always bring that wow factor. One bite, and I’m already thinking about making them again.