This strawberry shortcake roll recipe is pure sweetness and summer flavor. A vanilla-infused dough wraps around a double strawberry filling (jam and fresh strawberries), bakes to a golden perfection, and is topped with an irresistible strawberry cream cheese glaze. It’s the most spectacular roll you’ll ever try!

For the dough:

• 1¼ cups whole milk, at room temperature
• 4 teaspoons instant yeast
• 4 tablespoons sugar
• 2 teaspoons vanilla bean paste
• 2¾ cups all-purpose flour, plus extra for dusting
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ teaspoon grated nutmeg
• 8 tablespoons unsalted butter, melted
• ¼ cup heavy cream, warm but not hot

For the filling:

• ¾ cup strawberry jam
• 1 cup chopped strawberries

For the strawberry cream cheese glaze:

• 4 oz (115 g) cream cheese, at room temperature
• 2 tablespoons strawberry jam
• 2 tablespoons unsalted butter, melted
• 2 tablespoons heavy cream
• A pinch of salt
• ½ to 1 cup powdered sugar

Step 1: Prepare the oven a baking dish

• Preheat the oven to 375°F (190°C). Melt all the butter at once before starting (you’ll use 8 tablespoons between the dough and glaze, plus a little extra for greasing the pan). Grease and line your preferred baking dish with parchment paper, brushing the top with melted butter.

Step 2: Make the dough:

• Warm ¼ cup of the milk to about 110°F (43°C), then mix it with the yeast and a generous pinch of sugar. Let it sit for about 5 minutes, until it bubbles and foams. Add the vanilla bean paste to the remaining cup of milk.
• In a large bowl`, mix the flour, baking powder, salt, nutmeg, and 4 tablespoons of sugar. Stir in the yeast mixture, 5 tablespoons of melted butter, and the vanilla milk. Mix with a wooden spoon until a sticky, shaggy dough forms. Transfer to a floured surface and knead for about 3 to 5 minutes until smooth, adding more flour if necessary.

Step 3: Assemble the rolls

• Roll out the dough on a lightly floured surface into a rectangle about 9x14 inches (23x35 cm), with the longer side facing you. Leaving a ½ cm (¼ inch) border at the top, spread the strawberry jam evenly and sprinkle the chopped strawberries on top.
• Starting from the edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. With the seam side down, use a sharp knife or a dough cutter to divide the log into 9 equal rolls, about 1½ inches (4 cm) thick. Place them in the prepared baking dish.
• Brush them with 1 tablespoon of melted butter, cover with plastic wrap, and let them rest for about 30 minutes.
• Remove the plastic wrap, drizzle the warm heavy cream over the rolls, and bake for 25–30 minutes, until golden brown.

Step 4: Prepare the glaze

• While the rolls are in the oven, prepare the glaze. In a medium bowl, mix all the ingredients and beat until smooth. Adjust the consistency with more powdered sugar or cream if you want a thicker or thinner glaze.

Step 5: Glaze and serve

• When the rolls come out of the oven, spread a thin layer of glaze over them while they are still warm (about 1 teaspoon per roll). Let them cool, then cover them with the remaining glaze. Serve and enjoy!