If you’ve ever found yourself torn between a slice of strawberry shortcake and a rich, creamy cheesecake, this recipe was made for you. These Strawberry Shortcake Cheesecake Rolls combine the best of both desserts—soft crescent dough rolled up with a luscious cream cheese filling, fresh strawberries, and a swirl of jam, then topped with a simple vanilla glaze. Every bite is sweet, creamy, fruity, and completely irresistible.

Whether you’re baking for a spring brunch, a weekend treat, or just looking for a quick but impressive dessert, these rolls are a total crowd-pleaser. The best part? They’re made with store-bought crescent dough, so there’s no need to fuss with homemade pastry.

In Part 1, we’ll walk through how to prep the dough, make the strawberry cheesecake filling, and roll everything up into the perfect sweet spirals.

Ingredients You’ll Need

For the rolls:

• 2 (8 oz) cans refrigerated crescent roll dough
• 8 oz (225 g) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (120 g) fresh strawberries, diced
• ¼ cup (60 g) strawberry jam

For the glaze:

• 1 cup (120 g) powdered sugar
• 1–2 Tbsp milk (or cream)
• ½ tsp vanilla extract
• Optional: extra sliced strawberries for topping

STEP 1: Preheat Oven and Prepare Baking Sheet

Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper—this helps prevent the rolls from sticking and makes for an easy cleanup.

STEP 2: Roll Out Crescent Dough

Unroll one can of crescent dough and lay it flat on a clean surface or parchment paper. Press the seams together to form a solid rectangle (about 9×12 inches). Repeat this step with the second can and place it next to the first, pressing together any gaps or overlapping slightly to create one large continuous sheet.

Make sure the dough is pressed evenly and has no holes—this helps the filling stay inside when rolled.

STEP 3: Make the Cream Cheese Filling

In a medium mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. A hand mixer works great here, but you can also use a sturdy whisk if needed.

STEP 4: Fold in Strawberries and Jam

Now comes the fruity twist! Gently fold in the diced strawberries and strawberry jam. Be careful not to overmix—you want those little swirls of jam and chunks of fresh strawberry to shine through in every bite.

STEP 5: Spread the Filling Over the Dough

Using an offset spatula or the back of a spoon, spread the cheesecake mixture evenly over the dough rectangle. Leave about a ½-inch border around the edges to prevent the filling from leaking out when you roll it up.

Decadent Strawberry Shortcake Cheesecake Roll – Rolling, Baking, and Glazing

Now that the dough is prepped and your strawberry cheesecake filling is layered to perfection, it’s time to roll it all up and get these sweet spirals into the oven. The beauty of this recipe lies in how simple it is—you’re just a few easy steps away from a tray full of warm, golden, strawberry-studded rolls that taste like they came from a bakery.

In Part 2, we’ll walk through rolling the dough, slicing into rolls, baking them until bubbly and golden, and finishing everything off with a dreamy vanilla glaze. If you’re making these for guests, get ready for the compliments to start rolling in.

STEP 6: Roll the Dough into a Log

Starting from a long edge, gently roll the dough up tightly into a log, keeping the roll as even as possible without squeezing out the filling. Take your time here—rolling too quickly can push the filling out the sides.

Once you’ve got a log, pinch the seam closed and tuck in the ends to seal everything up. This will help keep the rolls neat and prevent any filling from spilling out during baking.

STEP 7: Slice into Rolls

Use a sharp knife or unflavored dental floss to slice the log into 12 equal pieces, each about 1 inch thick. If the dough feels too soft to slice cleanly, you can chill it in the freezer for 5–10 minutes first for cleaner cuts.

Arrange the rolls cut-side up on your prepared baking sheet, spacing them slightly apart. They’ll expand and puff up as they bake, so a little room between each one is ideal.

STEP 8: Bake Until Golden

Place the rolls into your preheated oven and bake for 18–22 minutes, or until they’re golden brown on the edges and the cheesecake filling looks set in the centers.

Keep an eye on them toward the end—every oven is a bit different, and you want to avoid overbaking to keep that filling creamy.

Once done, remove the rolls from the oven and let them cool on the pan for 5 minutes, then carefully transfer them to a wire rack.

STEP 9: Make the Glaze

While the rolls are cooling slightly, prepare your simple vanilla glaze. In a small bowl, whisk together 1 cup powdered sugar, 1–2 tablespoons of milk (or cream), and ½ teaspoon of vanilla extract until smooth.

If you prefer a thicker glaze, use less milk; for a thinner drizzle, add a little more. You want it just pourable enough to spoon or drizzle over the warm rolls.

STEP 10: Glaze and Finish

Drizzle the glaze over the slightly cooled rolls while they’re still a bit warm (but not piping hot). This helps the glaze soak into the nooks and crannies without melting off entirely.

For a finishing touch, top with a few extra slices of fresh strawberries if desired. It adds a pop of color and lets everyone know what’s inside before they even take a bite.

Decadent Strawberry Shortcake Cheesecake Roll – FAQs and Final Thoughts

These Strawberry Shortcake Cheesecake Rolls are everything you want in a dessert—soft, buttery pastry, rich cream cheese filling, sweet-tart strawberries, and a glossy vanilla glaze. Whether you’re serving them for a spring brunch, summer gathering, or weekend treat, they’re guaranteed to impress.

Before you dig in (or go for seconds), here are a few helpful tips and answers to common questions to make sure your rolls come out just right every time.

1. Can I make these rolls ahead of time?
Yes! You can prepare the rolls through Step 7 (slicing and arranging on a baking sheet), then cover and refrigerate overnight. In the morning, let them come to room temperature for about 20–30 minutes before baking as usual.

2. Can I freeze the rolls?
Absolutely. Once baked and cooled, freeze the rolls in an airtight container. You can also freeze them before baking—just freeze after slicing, then thaw and bake when ready. Glaze after reheating.

3. Can I use frozen strawberries?
Yes, but be sure to thaw them completely and pat them dry with paper towels. Excess moisture can make the filling too runny and cause the rolls to bake unevenly.

4. Can I substitute the crescent roll dough?
If you prefer, you can use puff pastry or even homemade sweet roll dough. Just adjust the baking time as needed and ensure the dough is rolled thin enough to create clean spirals.

5. How do I store leftovers?
Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy them at room temperature.

6. What’s the best way to reheat these rolls?
A quick 15–20 seconds in the microwave is usually perfect. You can also reheat in a 300°F (150°C) oven for 5–7 minutes if you want the edges to crisp up again.

Final Thoughts: A Roll to Remember

There’s something undeniably special about these Strawberry Shortcake Cheesecake Rolls. They’re pretty enough for a party, easy enough for a weekday bake, and delicious enough to turn heads at your next brunch. The creamy filling, the sweet strawberries, the warm, flaky dough—it all just works.

If you give this recipe a try, I’d love to know how it turned out! Did you add extra berries? Use puff pastry instead of crescent dough? Let me know in the comments, and don’t forget to share your photos if you do.

Until next time, happy baking—and keep those rolls coming!

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