My strawberry pinwheels are a sweet, now bake dessert made with tortillas and a creamy strawberry filling. They are an easy to make treat that’s perfect for parties, snacks, or a light dessert.

When I brought these strawberry pinwheels to a friends baby shower, they were one of the first things to disappear. They are sweet, creamy, and filled with colorful, fresh strawberries making them hard to resist.

I’ve always been a big fan of pinwheels because they are easy to prepare and they are a wonderful finger food for a party or snack. This dessert version is one that I love to make for holidays like Easter and gatherings like bridal showers, baby showers, and even cookouts.

Want more strawberry desserts, be sure to try this strawberry dip, strawberry blossoms recipe, strawberry ice cream, and pink lady cake.

Why you’ll love this recipe

• Easy to make. They can be prepared easily with a few ingredients.
• A light treat. These pinwheels are a light dessert.
• Fun finger food. Great for tea parties, baby showers, bridal showers, and more.
• Can be customized. Change up the fruit or add sprinkles.

Ingredients

Make these no bake strawberry pinwheels with simple ingredients, including fresh strawberries.

• Cream cheese: Softened cream cheese is the base of this sweet pinwheel recipe.
• Marshmallow creme: Marshmallow creme or marshmallow fluff adds great texture and flavor.
• Powdered sugar: A little powdered sugar gives this mixture an extra hint of sweetness.
• Strawberries: Fresh diced strawberries add color and fresh flavor.
• Tortillas: I recommend using large, flour tortillas.

How to make strawberry pinwheels

1. Place the softened cream cheese and powdered sugar in a large mixing bowl. Mix until creamy.
2. Add in the marshmallow creme and mix.

3. Spread a quarter of the cream cheese mixture on top of one tortilla. Spread it out in an even layer.
4. Sprinkle the top with a quarter of the diced strawberries.

5. Roll the tortilla as tightly as possible.
6. Wrap in plastic wrap and store in the freezer for an hour. ***If you need to let them cool for longer than an hour, put them in the refrigerator.

7. Unwrap and cut the ends off of the rolls. Use a sharp knife to slice into half inch rounds.

Heather’s recipe tips

• Use softened cream cheese. Room temperature cream cheese makes it easier to spread.
• Spread the cream cheese mixture evenly over the tortilla.
• Make sure the strawberries are dry before chopping. This helps prevent the filling from being soggy.
• Chill the rolls before slicing. This is an important step to help make it easier to slice.
• Cut off the ends of the tortilla rolls to get more uniform pinwheels.

Variations

You can make these strawberries and cream pinwheels with a few substitutions. Here are some suggestions:

• Fruit – You can substitute the strawberries with other fruit like blueberries or raspberries.
• Nuts – Add chopped pecans or walnuts on top of the cream cheese mixture for a little added crunch.
• Cheesecake – Give these pinwheels added cheesecake flavor by adding a some crushed graham crackers on top of the sliced strawberry pinwheels.

Storage

Store: Keep any leftovers in an airtight container in the refrigerator for up to 2 days.

Make ahead: You can make these the night before. Just be sure to keep them in the refrigerator.

Freeze: I don’t recommend freezing these because the strawberries and don’t thaw out well.

Frequently asked questions

More no bake desserts

• No Bake Eclair Cake
• Coconut Balls
• Chocolate Coconut Cream Balls