1 ½ cups chopped fresh strawberries (or thawed frozen)
2 tbsp sugar
1 tbsp cornstarch
1 tbsp lemon juice
For the topping:
1 cup crushed shortbread cookies or vanilla wafers
2 tbsp melted butter
Optional: 1 tbsp freeze-dried strawberries, crushed (for color)
For the glaze:
1 cup powdered sugar
1–2 tbsp milk or cream
1/2 tsp vanilla extract
🧁 Instructions:
1. Make the dough:
In a large bowl or stand mixer, combine warm milk, sugar, and yeast. Let sit 5–10 min until foamy.
Add melted butter, eggs, and salt. Mix.
Gradually add flour and knead for 6–8 minutes until soft and smooth (not sticky).
Cover and let rise in a warm place until doubled (about 1 hour).
2. Prepare fillings:
Cheesecake filling:
Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
Strawberry filling:
In a small saucepan, combine strawberries, sugar, lemon juice, and cornstarch.
Cook over medium heat, stirring until thickened (5–7 minutes). Cool completely.
3. Assemble the rolls:
Roll out dough on a floured surface into a 16×12-inch rectangle.
Spread cheesecake filling evenly, then gently spread the cooled strawberry mixture over top.
Roll tightly from the long edge into a log. Slice into 12 equal rolls.
4. Second rise:
Place rolls in a greased 9×13-inch baking pan.
Cover and let rise again for 30–45 minutes, until puffy.
5. Bake:
Preheat oven to 350°F (175°C).
Bake for 25–30 minutes, until golden and cooked through. Cool slightly.
🍓 Finish with toppings:
Glaze:
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.
Shortcake crumble:
Mix crushed cookies with melted butter (and freeze-dried strawberries if using).
Sprinkle over glazed rolls for a strawberry shortcake crunch.
✅ Tips:
Use a serrated knife or dental floss to cut rolls cleanly.
Store leftovers covered in the fridge; reheat slightly before serving.
You can prep the rolls the night before and bake in the morning.
Would you like a no-yeast shortcut version or a way to make it gluten-free?
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