Strawberry Shortcake Cheesecake Rolls

Ingredients:

For the Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract

For the Strawberry Filling

• 1½ cups fresh strawberries, finely chopped
• 2 tablespoons granulated sugar

For the Rolls

• 6–8 thin slices white sandwich bread (crusts removed)
• 2 tablespoons melted butter

For the Topping (Optional)

• Powdered sugar, for dusting
• Whipped cream, for serving

Instructions:

1. Prepare the Cheesecake Filling
   In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
2. Prepare the Strawberries
   In a separate bowl, mix the chopped strawberries with sugar. Let sit for 5–10 minutes to release juices, then drain excess liquid.
3. Flatten the Bread
   Remove crusts from the bread slices. Using a rolling pin, flatten each slice into a thin rectangle.
4. Assemble the Rolls
   Spread a thin layer of cheesecake filling over each bread slice. Spoon a small amount of strawberries on top. Gently roll each slice into a tight log.
5. Bake
   Preheat oven to 375°F (190°C). Brush the rolls with melted butter and place seam-side down on a lined baking sheet.
   Bake for 12–15 minutes, or until lightly golden.
6. Serve
   Let cool slightly, then dust with powdered sugar if desired. Serve warm with whipped cream.

Serving Tips

• Best enjoyed warm for a soft, creamy center
• Pair with vanilla ice cream for an extra indulgent dessert
• Great for brunch tables or dessert platters

Variations

• Use strawberry jam instead of fresh strawberries for convenience
• Add lemon zest to the cheesecake filling for brightness
• Air fry at 350°F for 7–9 minutes for a quicker option