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This sweet strawberry shortcake cheesecake roll recipe transforms simple ingredients into a dessert that tastes like summer on a plate. The combination of creamy cheesecake filling, fresh strawberries, and crunchy shortcake crumbs creates something truly special that looks impressive but requires no baking skills.
I created this recipe for my daughter's birthday when she requested something with both strawberries and cheesecake. The look on her face when she took her first bite made this an instant family tradition.
Ingredients
- Cream cheese: forms the base of our filling giving that classic tangy cheesecake flavor make sure it's completely softened for a smooth texture
- Granulated sugar: balances the tanginess without overpowering the delicate strawberry flavor
- Vanilla extract: adds depth and warmth to the filling look for pure extract rather than imitation for best results
- Heavy whipping cream: lightens the filling creating that perfect mousse-like texture chill the bowl beforehand for best whipping results
- Fresh strawberries: provide bursts of juicy sweetness and beautiful color choose ripe berries with deep red color
- Vanilla wafers or shortbread cookies: create the perfect crumbly shortcake texture
- Strawberry gelatin powder: infuses the crumb coating with intense berry flavor and beautiful pink color
- Flour tortillas: serve as the unexpected but perfect wrapper being neutral in flavor and easy to roll
Step-by-Step Instructions
- Prepare the Cheesecake Filling:
- Begin by beating your softened cream cheese in a medium bowl until completely smooth and free of lumps. This usually takes about 2 minutes with an electric mixer. Add the granulated sugar and vanilla extract and continue beating until the mixture becomes light and fluffy. The sugar should be completely dissolved with no graininess when rubbed between your fingers. Gently fold in the whipped cream using a spatula with a sweeping motion from bottom to top. This preserves the airiness that makes the filling so heavenly.
- Make the Shortcake Crumb Topping:
- In a mixing bowl combine your crushed vanilla wafers with melted butter using your fingers to ensure every crumb is moistened. Sprinkle the strawberry gelatin powder over the mixture and toss until the crumbs turn a beautiful pink color. Spread this mixture evenly on a parchment-lined baking sheet and bake until fragrant and slightly crisp but not darkened. This creates the signature shortcake texture that adds delightful crunch to each bite.
- Assemble the Rolls:
- Lay a tortilla on a clean work surface and spread about 3 tablespoons of the cheesecake filling across it leaving a half-inch border around the edges. Distribute about 2 tablespoons of diced strawberries evenly over the filling pressing them gently into the cream. Start rolling from one edge keeping it tight but not so tight that the filling squeezes out. Secure each roll with plastic wrap twisting the ends to create a tight cylinder. Refrigerate until the filling is firm enough to hold its shape when sliced.
- Coat with Shortcake Crumbs:
- After chilling unwrap each roll and brush lightly with softened butter to help the crumbs adhere. Roll each wrapped tortilla in the cooled shortcake crumb mixture pressing gently to ensure full coverage. The butter creates the perfect adhesive for the crumbs while adding a subtle richness.
- Slice and Serve:
- Using a sharp serrated knife cut each roll into slices about an inch thick revealing the beautiful spiral pattern inside. Arrange on a serving plate with the cut side up and dust with powdered sugar just before serving for that classic shortcake finish and touch of extra sweetness.
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My absolute favorite moment with this dessert was watching my mother in law who claims to dislike cheesecake sneak back for seconds and thirds at our last family barbecue. The combination of textures and flavors converted even the staunchest cheesecake critic.
Perfect Pairings
These strawberry shortcake cheesecake rolls pair beautifully with a scoop of vanilla ice cream for an extra indulgent dessert. The contrast between the cold creamy ice cream and the textured rolls creates a wonderful sensory experience that elevates both components.
Storage Tips
Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. The flavor actually improves overnight as the strawberries infuse the filling with more berry essence. I recommend slicing only what you plan to serve and keeping the remaining rolls whole to maintain freshness. The rolls can also be frozen before adding the crumb coating for up to a month just thaw overnight in the refrigerator before coating and serving.
Seasonal Variations
While strawberries are the classic choice this recipe works beautifully with other seasonal fruits. In late summer try peaches or blackberries for a delightful twist. During fall cinnamon-spiced apples make a wonderful variation and winter citrus like blood oranges creates a bright refreshing version. Simply adjust the gelatin flavor to complement your fruit choice.
Frequently Asked Questions
- → Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the filling.
- → How do I store the rolls?
Store the rolls in an airtight container in the refrigerator for up to 3 days. Avoid adding the crumb topping until ready to serve for the best texture.
- → Can I make these ahead of time?
Yes, you can make the rolls a day in advance and refrigerate them. Add the crumb coating and slice just before serving.
- → What can I use instead of tortillas?
If you prefer, you can use crepes or thin layers of sponge cake as a substitute for tortillas.
- → Can I adjust the sweetness level in this dessert?
Absolutely! You can reduce the sugar in the cheesecake filling or omit the powdered sugar dusting to make it less sweet.