Dreamy Strawberry Shortcake Cheesecake Rolls

Turn airy crepes into fun roll-ups packed with tangy cream cheese, juicy strawberries, and crumbly cookies. They're rich but not heavy. Perfect when guests pop by or for a lazy weekend hangout with your crew.

I first made these for a spring picnic and they vanished before photos happened. Now making them is a regular thing—everyone sneaks spoonfuls as we go.

Irresistible Ingredients

• Powdered sugar for topping: gives a gentle sweet dusting just shake it over with a fine sieve for soft snowy vibes
• Premade crepes or thin cake sheets: this is your roll base, so it's easy to wrap up everything, and ready-made saves effort
• Unsalted butter: holds your crumbs together and you can decide the salt level, pick butter with a fresh smell
• Shortbread or graham crackers: makes things crunchy and buttery, just check the package for buttery ones
• Fresh strawberries: brings all the tart juicy flavor use ones that are bright red for best taste and color
• Heavy cream: makes the filling fluffy and rich, chill it first so it whips fast
• Vanilla extract: adds cozy flavor—splurge on real vanilla if you can
• Superfine sugar: blends in easily to sweeten both the berries and the cream, finer works smoother
• Cream cheese: gives tangy creamy goodness, pick the block kind for best results

Easy Step-by-Step

Slicing and Finishing:

Peel off the plastic, cut the rolls into slices about an inch thick with a serrated knife, and sprinkle a bit more powdered sugar on top—their shape holds nicely straight from the fridge

Chilling Time:

Wrap each roll with plastic and leave them in the fridge for at least an hour. This helps everything set, so they're easier to cut and serve

Time to Roll:

Lay out the crepes, smear on the cream stuff, sprinkle on cookie crumbs, and add those juicy strawberries. Roll each crepe up snug like a log so the layers stay separate

Mix Buttered Crumbs:

Mix up the crushed shortbread or graham crackers with your melted butter until you have something like sand—it adds a rich bite

Sweeten Strawberries:

Mix chopped strawberries with sugar and let them sit for about ten minutes. Juices will show up and make the berries nice and shiny for rolling

Add in Fluffy Cream:

After whipping the heavy cream to stiff peaks in one bowl, gently mix it into the cream cheese blend—do it softly to keep the fluffiness

Whip Up Cheesecake Mix:

Whip cream cheese, sugar, and vanilla with your mixer until it’s totally smooth with no lumps—this is the creamy filling for your rolls

Save Pin

Every bite has fresh strawberries. My kids and I love picking berries together and making these roll-ups. The smell always brings summer back for us when we slice them up.

Leftover Storage Tips

The roll-ups last in the fridge up to two days. Keep them in a sealed container. Don’t dust with powdered sugar until right before you eat them, so it stays fluffy and dry.

Swaps and Extra Add-Ins

If you’re out of shortbread, swap in graham crackers for a bit of honey flavor. Zest a lemon into the cream cheese if you want it brighter. Got tart berries? A quick spread of strawberry jam fixes that up.

Ways to Serve

These strawberry cheesecake roll-ups go great with coffee or a glass of bubbles for a fancy finish. Serve them at brunch with some tea or juice, and dress them up with extra berries and fresh mint for color.

Fun Origins

Strawberry shortcake usually uses biscuit or cake layers and juicy berries. Here, we’ve taken those same flavors and wrapped them up sushi-style for a playful twist, mixing in a little French crepe flair.

Common Questions

→ How do you keep crepes from ripping when you roll them up?

Let the crepes cool down before you touch them, and go easy on the filling. Roll with gentle, steady hands so they stay together and don’t tear apart.

→ What’s a good cookie to use for those crumbs?

Shortbread is the usual pick for a classic taste, but go for graham crackers if you want something a bit different in crunch and flavor.

→ Can you whip these rolls up before you need them?

Definitely—put them together and pop in the fridge a day ahead. Slice and sprinkle with powdered sugar right before you eat for that perfect texture.

→ Is there a way to make the filling without any dairy?

Sure! Vegan cream cheese and a dairy-free whip can work instead, though you might notice the filling has a slightly different feel.

→ What’s the trick for slicing these into neat pieces?

Get the rolls good and cold before cutting, use a sharp knife with a thin blade, and wipe the blade off after each slice so you get nice, even pieces.