Strawberry Shortcake Crunch Roll
A no-bake rolled strawberry shortcake dessert with creamy filling and crunchy strawberry cookie coating.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Base
- 2 cups vanilla cookie crumbs
- 4 tbsp unsalted butter melted
- 2 tbsp milk
Filling
- 8 oz cream cheese softened
- 1 cup heavy whipping cream
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries finely chopped
Crunch Coating
- 1 cup golden cookie crumbs
- 0.5 cup freeze-dried strawberries crushed
- 3 tbsp butter melted
Instructions
- Crush cookies into fine crumbs and mix with butter and milk.
- Press mixture into rectangle on parchment and chill.
- Beat cream cheese, sugar, and vanilla until smooth.
- Whip cream and fold into mixture with strawberries.
- Spread filling over base and roll tightly.
- Freeze 30 minutes.
- Mix crunch ingredients and coat roll.
- Slice and serve chilled.
Notes
Best served chilled for clean slices.