This is the treat you didn’t know you were missing! Imagine the creamy tang of cheesecake, the sweet burst of strawberry shortcake, and the flaky hug of puff pastry, all rolled up into one perfect bite. These Strawberry Shortcake Cheesecake Rolls are incredibly easy to make, combining a simple cream cheese filling with a quick homemade strawberry jam, baked until golden brown and topped with a buttery, crunchy shortbread crumble. Trust me, you’re going to love these warm, luscious rolls that taste just like summer—they’re the perfect sweet indulgence for any time of year!

Why You’ll Love This Recipe

A Dessert Mash-Up Masterpiece: It takes the best parts of strawberry shortcake and cheesecake and wraps them in a flaky, buttery roll. It’s like three desserts in one!
Ridiculously Easy Puff Pastry: We’re skipping the stress of homemade dough. Using store-bought puff pastry makes this recipe totally approachable and fast, proving you don’t need to be a pastry chef for incredible results.
Full of Fresh Flavor: Cooking down fresh strawberries creates a warm, jammy layer that bursts with summer sweetness, perfectly cutting through the rich cream cheese.
The Ultimate Comfort Food: They’re best served warm, straight out of the oven, sprinkled with that crunchy, buttery crumb. Your kitchen is about to smell heavenly!

Ingredients

All you need for this dreamy dessert, plus about 45 minutes of your time! Yes, it’s that easy. But first, let’s gather up these key players:

Cream Cheese, softened: This is the base of our cheesecake filling! Make sure it’s properly softened—it needs to be super smooth and clump-free for that perfect, creamy texture.
Powdered Sugar: Used to sweeten the cream cheese filling. It dissolves easily, ensuring a silky, smooth consistency.
Vanilla Extract: The essential flavor boost! It rounds out the sweetness of the filling and makes it taste like a true cheesecake.
Puff Pastry, thawed: The magic wrapper! Thaw it in the fridge overnight or on the counter for about 30 minutes until it’s pliable but still cold. It creates that irresistible flaky crunch.
Fresh Strawberries, diced: The heart of the “shortcake” flavor. Dicing them small helps them break down quickly into a lovely, jam-like consistency.
Granulated Sugar: Sweetens the strawberry mixture as it cooks down.
Cornstarch: This is our little secret for thickness! It helps the strawberry mixture turn into a perfect jam that won’t run out of the rolls while baking.
Water: Just a tablespoon to help dissolve the cornstarch and start the cooking process for the berries.
Egg, beaten (for egg wash): Brushing the rolls with egg wash gives them that beautiful, deep golden color and a shiny, professional-looking finish.
Crushed Shortbread Cookies: The ultimate topping! Shortbread brings that classic buttery, sandy texture reminiscent of a true shortcake biscuit.
Freeze-Dried Strawberries, crushed: This is a game-changer! It intensifies the strawberry flavor and adds a beautiful pop of color and a tart crunch to the topping.
Melted Butter: Binds the shortbread and freeze-dried strawberries together to create that irresistible, crunchy crumble.
Whipped Cream: The essential accompaniment for serving—because what is strawberry shortcake without a cloud of whipped cream?

Note: The exact measurements for these ingredients, along with the full recipe instructions, will be available right under this article in the recipe card!

How to Make the Strawberry Shortcake Cheesecake Rolls

These steps are super simple, but they lead to the most delicious, show-stopping rolls. Get ready to impress!

Step 1: Whip Up the Silky Cheesecake Filling

In a medium bowl, take your softened cream cheese, powdered sugar, and vanilla extract and beat them together until the mixture is completely smooth and luscious. There shouldn’t be any lumps here, my friend! Set this beauty aside.

Step 2: Make the Quick Strawberry Jam

In a small saucepan, combine your diced fresh strawberries, granulated sugar, cornstarch, and water. Cook this mixture over medium heat, stirring occasionally. Watch as the berries break down and the liquid thickens into a glorious, jam-like consistency. Take it off the heat and let it cool completely—this is key so it doesn’t melt the cream cheese later!

Step 3: Layer the Roll-Up Magic

Roll out your thawed puff pastry just a smidge to ensure it’s an even rectangle. Spread the cheesecake mixture evenly across the entire surface. Next, gently spoon the cooled strawberry jam over the cream cheese layer. Don’t worry about perfection; just try to cover most of the surface.

Step 4: Slice and Get Ready to Bake

Carefully roll the pastry sheet into a tight log, starting from the long edge. Use a sharp knife to slice the log into 8 equal rolls. Place them cut-side up on your parchment-lined baking sheet. Brush the top of each roll with the beaten egg wash.

Step 5: Bake Until Golden

Pop the rolls into your preheated 375∘F (190∘C) oven and bake for 20–25 minutes. They’re ready when they’ve puffed up beautifully and are a gorgeous golden brown.

Step 6: Create and Add the Crunch Topping

While those rolls are baking and making your kitchen smell amazing, mix the crushed shortbread, crushed freeze-dried strawberries, and melted butter in a small bowl. Once the rolls come out of the oven, sprinkle this buttery, crunchy crumb mixture generously over the tops while they’re still warm.

Step 7: Serve and Enjoy!

Let them cool slightly, then serve them warm or chilled, topped with a big, glorious dollop of whipped cream for that authentic strawberry shortcake experience!

Pro Tips for Making the Recipe

The Soft Cream Cheese Rule: Seriously, use room temperature cream cheese! If it’s too cold, your filling will be lumpy, and no one wants that. Pull it out of the fridge at least an hour before you start.
Keep the Pastry Chilly: Work quickly when you are rolling and slicing the puff pastry. If it gets too warm, the butter starts to melt, and you lose that incredible flakiness. If it feels sticky, pop it back in the fridge for 5 minutes.
A Simple Slicing Trick: For clean cuts without squishing your roll, use a piece of unflavored dental floss or a sharp, warm knife. Slide the floss under the log, cross the ends over the top, and pull for a perfect, clean slice!
Don’t Skip the Freeze-Dried Berries: They are the secret weapon! They provide a super concentrated strawberry flavor that a fresh berry simply can’t match, and they add that perfect pop of crunch to the topping.

How to Serve

You’ve created a masterpiece! Here’s how to serve these incredible rolls:

The Classic Way: Serve them warm, straight out of the oven, with a mountain of freshly whipped cream (the key to a true “shortcake” moment!).
A La Mode: Feeling extra indulgent? A scoop of vanilla bean ice cream melting over a warm roll is absolutely divine.
As a Breakfast Treat: Once they’ve cooled, they make a fantastic, slightly more manageable breakfast pastry—just like a fancy cinnamon roll, but with strawberries and cheesecake!
Garnishes: A sprinkle of fresh mint leaves or a few fresh strawberry slices can really make the plate pop.

Make Ahead and Storage

Storing Leftovers

Place any leftover rolls in an airtight container and keep them in the fridge for up to 3 days. They are delicious served cold, too!

Freezing

You can freeze the baked rolls after they have cooled completely. Place them in a freezer-safe container or bag for up to 1 month. For best results, freeze them without the crumb topping and add the topping after reheating.

Reheating

To enjoy that “fresh out of the oven” taste, reheat the rolls in a toaster oven or standard oven at 350∘F (175∘C) for 5–10 minutes until warmed through. The microwave works too, but you’ll lose some of the flaky texture.

FAQs

Can I use frozen strawberries instead of fresh ones for the jam?

Yes, you totally can! If you use frozen strawberries, there’s no need to thaw them first. Just toss them directly into the saucepan with the sugar, cornstarch, and water. Keep in mind that frozen berries contain more water, so the cooking time might be slightly longer to get that perfectly thick, jam-like consistency. Just keep stirring until it’s thick enough to coat the back of a spoon, and you’ll be good to go!

What is the best way to crush the freeze-dried strawberries for the topping?

The simplest way is to put them in a small zip-top bag and crush them gently with a rolling pin or the bottom of a glass. You don’t want a fine powder—aim for small, slightly crunchy pieces so you still get that texture and intense burst of strawberry flavor in the crumble. If you have a mini food processor, a few quick pulses will also do the trick!

Can I make these rolls ahead of time and bake them later?

This is a tricky one. Puff pastry is best when baked right away for maximum puffiness. However, if you really need to prep them, you can prepare the rolls (complete through Step 6, before the egg wash and baking) and place them on the baking sheet. Cover them loosely and chill for up to 4 hours. They may not rise quite as much, but they’ll still be delicious! Just give them a few extra minutes in the oven.

Is there a gluten-free option for the puff pastry?

Absolutely! Many stores now carry gluten-free puff pastry sheets, which work wonderfully in this recipe. Additionally, for the topping, make sure to swap out the standard shortbread cookies for a gluten-free shortbread or vanilla cookie option. The filling and jam are naturally gluten-free, so the only changes you need are the dough and the topping!