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Turn soft crepes into tasty rolled treats stuffed with rich cheesecake filling, fresh strawberries, and crunchy cookie crumbs. These are light but feel fancy, perfect if you want to wow your friends or just want something sweet with the family on the weekend.
Honestly, the first time I brought these out at a spring picnic, folks ate them before I could get a picture. Now, making them means everyone steals a taste of the filling before we even finish rolling them up.
Effortless Ingredients
- Large crepes or thin cake layers: the main base that's simple to roll up; store-bought crepes work and cut time
- Granulated sugar: sweetens the berries and filling; grab superfine if you've got it for silky results
- Cream cheese: gives you that smooth, tangy bite; use the kind in a block for best results
- Vanilla extract: brings that homey flavor; go for the real stuff if you can
- Shortbread cookies or graham crackers: crumbles add a buttery crunch; pick ones with plenty of butter in the ingredients
- Powdered sugar for dusting: sprinkle on top with a small sieve for a snowy, pretty finish
- Heavy whipping cream: makes the filling light and airy; whip it cold so it thickens well
- Unsalted butter: melts into the crumbs and doesn't make things too salty; fresh is best
- Fresh strawberries: choose the ripest, reddest berries for the biggest burst of flavor and color
Easy Step-by-Step Instructions
- Slice and Serve:
- Take off the plastic wrap, cut each roll into thick, one-inch pieces with a serrated knife, and dust with a bit of powdered sugar right before setting them out. Cold rolls keep their shape and look awesome.
- Chill the Rolls:
- Wrap up each finished roll in plastic and put them in the fridge for at least an hour. This makes the filling firm up so you get neat slices and serving is a breeze.
- Assemble the Rolls:
- Put a crepe flat on your work space, cover it with a generous scoop of the cream mixture, sprinkle on a pile of buttery crumbs, and spoon over the juicy strawberries. Roll it up tight like sushi to keep the pretty layers inside.
- Make the Crumb Layer:
- Mix crushed cookies or graham crackers with melted butter until you get a sand-like look—these crumbs bring a big flavor crunch.
- Macerate the Strawberries:
- Chop your berries, toss with some sugar, and let them sit for 10 minutes until they’re super juicy. That syrupy juice soaks right into the rolls.
- Fold in the Whipped Cream:
- Whip up cold heavy cream in a separate bowl until it stands up in peaks, then gently blend it into your cream cheese mix to keep things cloud-light.
- Prepare the Cheesecake Mixture:
- Using a mixer, beat together the block cream cheese, sugar, and vanilla until you get a totally smooth, lump-free base. This will make your filling creamy and plush.
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I can't get enough of the taste of fresh strawberries in each mouthful. Picking berries with my kids is a tradition and tossing them in here gives me real summer vibes every time I cut up a roll.
Keeping Leftovers Fresh
Pop any extras in an airtight container in the fridge—they’ll be good for up to two days. Want them to stay pretty? Wait to sprinkle powdered sugar until just before you're serving so it stays fluffy, not soggy. Keep them nice and cold for safety.
Switch-Ups and Fun Extras
No shortbread on hand? Graham crackers are perfect and bring a light honey taste. You can zest a little lemon into the cream cheese for a fresh kick, or spread a bit of strawberry jam if your berries aren’t as sweet as you want.
Serving Ideas
Serve up these cheesecake strawberry rolls with a hot cup of coffee or even some bubbly for a classy finish to dinner. They’re also super for a brunch with tea or a splash of orange juice. Add extra berries and a little mint when you plate them to make it extra festive.
Bit of History
Normally, strawberry shortcake means layers of cake or biscuits with sweet berries. Here, it gets rolled up sushi-style with crepes instead—borrowing some tricks from French bakeries for that layered look.
Common Questions
- → What stops crepes from ripping when you roll them up?
Make sure the crepes have cooled off before you touch them, and don’t load them up too much. Roll them with a gentle hand, using steady pressure, and you’ll avoid most tearing.
- → Which cookies are best for the crumbs inside?
Shortbread is an old favorite, but if you’re out, graham crackers work great too. They bring their own texture and taste, so pick your favorite.
- → Can you put these together before you need them?
Absolutely! Put the rolls together and toss them in the fridge for up to a day. Right before eating, slice them up and dust with powdered sugar for top texture.
- → Are there any swaps for a dairy-free filling?
Try out vegan cream cheese and use non-dairy whipped cream if you like. The filling might have a different feel, but it still tastes good.
- → How can I slice the rolls without them getting messy?
Let them chill until cold, then grab a sharp, thin knife. Clean the blade between each slice so your pieces stay tidy and neat.