Ingredients
For the Filling & Assembly:
8 oz full-fat cream cheese, at room temperature
1/4 cup granulated sugar
1 tsp pure vanilla extract
1 cup cold heavy whipping cream
6 large, store-bought or homemade crepes (about 9-10 inches in diameter)
For the Strawberry Layer:
1 1/2 cups fresh strawberries, finely diced
2 tbsp granulated sugar
For the Crumb Layer:
1 1/2 cups finely crushed shortbread cookies or graham crackers
1/4 cup unsalted butter, melted
For Serving:
Powdered sugar, for dusting
Extra whole strawberries or mint leaves (optional, for garnish)
Instructions
Prepare the Strawberries: In a small bowl, combine the diced strawberries with 2 tablespoons of sugar. Stir gently and set aside for 15-20 minutes. This process, called maceration, draws out the berries’ natural juices for a more intense flavor.
Make the Crumb Mixture: In another bowl, mix the finely crushed cookies with the melted butter until the mixture holds together like damp sand. Set aside.
Create the Cream Filling: Using an electric mixer, beat the softened cream cheese, 1/4 cup sugar, and vanilla extract on medium speed until completely smooth and no lumps remain, about 2 minutes.
In a separate, clean bowl, whip the cold heavy cream until it forms firm peaks.
Gently fold the whipped cream into the sweetened cream cheese mixture using a spatula. Be careful not to deflate the whipped cream; fold until just combined and no white streaks remain. This creates a light, mousse-like filling.
Assemble the Logs: Lay one crepe flat on a clean work surface.
Spread a generous, even layer of the cream cheese filling over the entire crepe, leaving about a 1/2-inch border at the top edge.
Sprinkle a line (about 3 tablespoons) of the buttered crumbs horizontally across the center of the crepe.
Using a slotted spoon to avoid excess liquid, place a line of the macerated strawberries over the crumbs.
Roll and Chill: Starting from the edge closest to you, tightly roll the crepe away from you, enclosing the filling. Wrap the completed roll snugly in plastic wrap. Repeat with the remaining crepes.
Place all wrapped rolls on a tray or plate and refrigerate for at least 2 hours, or until very firm. This is crucial for clean slicing.
Serve: Just before serving, unwrap the rolls. Using a sharp serrated knife, slice each roll into 1-inch thick pinwheels. Arrange on a platter, dust lightly with powdered sugar, and garnish as desired.