Strawberry Shortcake Cheesecake Rolls

An indulgent dessert that combines classic strawberry shortcake and creamy cheesecake into convenient rolls.

Scale

1 cup fresh strawberries, sliced

2 tablespoons granulated sugar

8 ounces cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 sheet puff pastry, thawed

Powdered sugar for dusting

2 tablespoons unsalted butter, melted

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Combine sliced strawberries with granulated sugar and let macerate for 10 minutes.
Beat together cream cheese, sugar, and vanilla until smooth; fold in half of the macerated strawberries.
Roll out puff pastry on a floured surface and cut into 4×6 inch rectangles.
Spoon cheesecake filling onto pastry rectangles, add remaining strawberries, and roll tightly, sealing edges.
Preheat oven to 400°F (200°C). Place rolls on a baking sheet, brush with melted butter, and bake for 20-25 minutes until golden.
Cool slightly, dust with powdered sugar, and drizzle with strawberry syrup before serving.

Use high-quality butter for best results. Substitute for lighter options as desired.