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Think of these strawberry sweet rolls as our love letter to strawberry shortcake, turned into a pull-apart situation. Soft, pillowy dough gets rolled up with a thick homemade strawberry filling, then topped with a tangy strawberry cream cheese icing and a handful of buttery shortcake crumbles. That crumble topping is what really sends them over the edge. It adds a little crunch against all the soft, sweet layers.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- For the Strawberry Filling:
- For the Dough:
- For the Strawberry Cream Cheese Icing:
- For the Shortcake Crumbles:
- Equipment Needed
- Tips for the Best Results
- Serving Suggestions
- Storage Instructions
- Recipe FAQs
- More Sweet Roll Recipes You May Enjoy:
- Strawberry Shortcake Sweet Rolls Recipe
Why You’ll Love This Recipe
- Strawberry shortcake in roll form. All the flavors you love, layered into a soft, pillowy sweet roll.
- Homemade strawberry filling. Cooked-down strawberries thickened with cornstarch make a jammy filling that won’t leak out.
- Tangy strawberry icing. Freeze-dried strawberries give the cream cheese icing real berry flavor and a natural pink color.
- Buttery shortcake crumbles. The crunchy topping adds texture and makes these feel extra special.
- Great for brunch. Beautiful enough for guests but simple enough to pull off at home.
Ingredients You’ll Need
For the Strawberry Filling:
- Frozen sliced strawberries – No need to thaw. They cook down into a thick, jammy filling.
- Granulated sugar – Sweetens the filling and helps it break down.
- Salt – Balances the sweetness.
- Cornstarch – Thickens the filling so it stays put inside the rolls instead of leaking out.
- Lemon juice – Brightens the strawberry flavor.
- Vegan butter – Stirred in cold at the end for richness and a glossy finish. We like to use the Country Crock Plant Butter.
For the Dough:
- Non-dairy milk – Warm to the touch. Any unsweetened variety works, but we prefer soy.
- Granulated sugar – Feeds the yeast and sweetens the dough.
- Vegan butter – Add melted for a rich, tender dough. Use stick butter, not tub spread.
- Active dry yeast – Gives the rolls their soft, pillowy rise.
- Vanilla extract – Adds warmth and depth.
- All-purpose flour – Added in stages for the right texture.
- Baking powder – Works alongside the yeast for extra lift.
- Salt – Essential for flavor.
For the Strawberry Cream Cheese Icing:
- Vegan cream cheese – Adds tang and creaminess.
- Vegan butter – For a smooth, spreadable icing.
- Powdered sugar – Sweetens and thickens.
- Freeze-dried strawberries – Blended into a powder for concentrated strawberry flavor and color.
- Salt – Balances the sweetness.
For the Shortcake Crumbles:
- Melted vegan butter – Binds the crumble together.
- Granulated sugar – Sweetens and helps the crumbles crisp.
- All-purpose flour – The base of the crumble.
- Cornstarch – Keeps the crumbles light and tender.
- Salt – For balance.
- Freeze-dried strawberry powder – Tossed in after baking for flavor and color.
Equipment Needed
- Medium saucepan
- Large mixing bowl
- Whisk and wooden spoon
- Rolling pin
- 9×13-inch baking dish
- Serrated knife or unflavored dental floss
- Small blender or spice grinder
- Electric hand mixer
- Baking sheet
- Clean kitchen towels
Tips for the Best Results
- Check your milk temperature. It should be warm to the touch, not hot. Too hot and it will kill the yeast.
- Chill the filling completely. Cold filling is much easier to spread and won’t melt into the dough.
- Knead the full 10 minutes. The dough should be smooth, not sticky, and spring back when poked.
- Use floss or string to cut the rolls. Slide unflavored dental floss under the log, cross the ends, and pull. It gives cleaner cuts than a knife.
- Let the rolls cool 20 minutes before icing. Icing on hot rolls will melt and slide right off.
Serving Suggestions
- Warm for brunch – Serve fresh from the oven with coffee or a matcha latte.
- With fresh berries – Add sliced fresh strawberries on top or on the side.
- For special occasions – These are perfect for Mother’s Day, Easter, birthdays, or spring and summer gatherings.
- With extra crumbles – We like to set out a small bowl of the shortcake crumbles so people can add more.
Storage Instructions
- Room temperature: Store covered at room temperature for up to 3 days. Keep the crumbles separate if you want them to stay crunchy.
- Refrigerator: Store in an airtight container for up to 5 days. Warm before serving.
- Reheating: Microwave individual rolls for 15-20 seconds to soften them back up.
- Freezer: Freeze unfrosted baked rolls for up to 3 months. Thaw, warm, then ice and top with crumbles.
Recipe FAQs
Can I make these overnight?
Yes. After arranging the rolls in the baking dish, cover tightly with greased plastic wrap and refrigerate overnight instead of doing the second rise. In the morning, let them come to room temperature for 2-3 hours before baking. The filling, icing, and shortcake crumbles can also be prepped ahead of time; just be sure to allow the icing to soften to room temperature before spreading.
Can I use fresh strawberries for the filling?
Yes, but we don’t recommend it. Frozen work better because they break down faster and release more liquid. If using fresh, you may need to simmer a bit longer, or just freeze them overnight before using.
Where do I find freeze-dried strawberries?
Most grocery stores carry them in the dried fruit or snack aisle.
Why did my filling leak out?
The filling may have been too warm or too loose when you spread it. Make sure it’s fully chilled and thickened before assembling.
Can I skip the shortcake crumbles?
You can, but they add a really nice crunch that makes these feel like strawberry shortcake. They only take about 20 minutes.
More Sweet Roll Recipes You May Enjoy:
If you make these Strawberry Shortcake Sweet Rolls, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Strawberry Shortcake Sweet Rolls
- Total Time: 3 hours 15 minutes
- Yield: 12 Rolls 1x
- Diet: Vegan
Description
These vegan strawberry sweet rolls are filled with homemade strawberry jam, topped with strawberry cream cheese icing, and finished with buttery shortcake crumbles.
Ingredients
Strawberry Filling:
- 2 cups frozen sliced strawberries
- ¼ cup (66g) granulated sugar
- Pinch of salt
- 1 tablespoon + 1 teaspoon (about 11g) cornstarch
- 2 tablespoons lemon juice
- ¼ cup (½ stick) vegan butter, cold
Dough:
- 2 cups non-dairy milk, warm to the touch
- ½ cup (100g) granulated sugar
- ½ cup (1 stick) vegan butter, melted
- 1 packet (2¼ teaspoons) active dry yeast
- ½ teaspoon vanilla extract
- 5½ cups (660g) all-purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon salt
Strawberry Cream Cheese Icing:
- 4 ounces vegan cream cheese, softened
- ¼ cup (½ stick) vegan butter, softened
- 1½ cups (180g) powdered sugar
- 1 oz freeze-dried strawberries, blended
- Pinch of salt
Strawberry Shortcake Crumbles:
- 2 tablespoons melted vegan butter
- 3 tablespoons (38g) granulated sugar
- ½ cup (60g) all-purpose flour
- 1½ teaspoons cornstarch
- ⅛ teaspoon salt
- 1 tablespoon freeze-dried strawberry powder (reserved from icing step)
Instructions
Prepare the Filling:
- Cook the strawberries. Add the strawberries, sugar, and salt to a medium saucepan over medium heat. Melt the sugar, then bring the ingredients to a simmer. Reduce the heat to medium-low.
- Simmer. Simmer for 20 minutes, stirring and smashing occasionally, until the strawberries are cooked down.
- Thicken. Add the lemon juice and cornstarch to a small bowl. Whisk until the cornstarch is dissolved. Add to the pot and stir until the mixture is thickened and bubbling.
- Finish and chill. Remove from the heat and stir in the cold vegan butter until melted. Transfer to a heatproof bowl and chill in the fridge until ready to assemble.
Make the Dough:
- Warm the liquids. Add the non-dairy milk, sugar, and melted vegan butter to a large bowl and whisk together. The mixture should be just warm to the touch. If it’s too hot, it will kill the yeast.
- Activate the yeast. Sprinkle the yeast evenly over the mixture and stir. Let sit in a warm place for 10 minutes. The yeast should be foamy and bubbly.
- Add vanilla and flour. Add the vanilla and whisk until combined. Add about 4 cups (480g) of flour and stir with a wooden spoon until just combined. Cover with a clean kitchen towel and place in a warm spot to rise for 1 hour, until doubled in size.
- Knead. Stir in the remaining flour along with the baking powder and salt. Transfer the dough to a clean work surface and knead for 10 minutes, adding more flour as necessary, until a smooth ball forms. The dough shouldn’t be sticky and should spring back when poked.
- Roll and fill. Roll the dough out into a ½-inch thick about a 24×12-inch rectangle. Trim the edges if you want cleaner lines. Stir the chilled filling to loosen it, then spread evenly over the dough.
- Roll and cut. Starting at the long side closest to you, roll the dough into a tight log and pinch the seam together. Cut into 12 even pieces using a serrated knife or unflavored dental floss.
- Second rise. Arrange the rolls evenly on either a greased 9×13-inch baking dish or a lined baking sheet. Cover with a damp clean towel and place in a warm area to rise for another hour.
- Bake. Preheat the oven to 350°F. Bake for 25-30 minutes, or until lightly golden brown.
Make the Icing:
- Blend the strawberries. While the rolls bake, blend the freeze-dried strawberries in a small blender until a powder forms. Remove 1 tablespoon of the powder and set aside for the crumble topping.
- Beat the icing. Add the softened vegan cream cheese and softened vegan butter to a medium bowl. Beat with an electric hand mixer until smooth. Add the powdered sugar, remaining strawberry powder, and salt, and mix again until smooth. The icing should be thick but spreadable.
Make the Crumbles:
- Lower the oven. Once the rolls are done baking, lower the oven to 325°F.
- Mix the crumble. Add the melted vegan butter and sugar to a medium bowl and whisk together. Add the flour, cornstarch, and salt and mix until a crumbly dough forms.
- Bake the crumbles. Crumble the dough onto a baking sheet into lentil-sized crumbs. Irregular crumbs are fine. Bake for 18-21 minutes, or until lightly golden brown.
- Add strawberry powder. Remove from the oven and sprinkle on the reserved freeze-dried strawberry powder. Mix together and set aside to cool.
Assemble:
- Ice and top. Once the rolls have cooled for 20 minutes, spread the strawberry icing over the rolls and top with the strawberry shortcake crumbles. If desired, crush more freeze dried strawberries on top. Serve warm and enjoy!
Notes
- Milk temperature: Warm to the touch, but not too hot. Too hot will kill the yeast.
- Chilled filling: Make sure the filling is fully chilled and thickened before spreading so it doesn’t leak out.
- Cutting the rolls: Unflavored dental floss or string gives the cleanest cuts.
- Overnight option: After arranging the rolls in the dish, cover tightly with greased plastic wrap and refrigerate overnight instead of the second rise. Bring to room temperature for 2-3 hours before baking.
- Storage: Store covered at room temperature for up to 3 days or refrigerated for up to 5 days. Keep the crumbles separate if you want them to stay crunchy.
- Freezer: Freeze unfrosted baked rolls for up to 3 months. Thaw, warm, then ice and top with crumbles.
- Prep Time: 2 Hours 45 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
