Strawberry and Mascarpone Cream Roll Cake Recipe

I absolutely love how this Strawberry and Mascarpone Cream Roll Cake Recipe turns out—it’s like a slice of springtime wrapped in a soft, fluffy cake with sweet, tangy strawberries and luscious mascarpone cream. Whenever I make this, it feels like a special occasion, even if it’s just a random Tuesday at home. You’ll find that this cake is not only beautiful to look at but also surprisingly light and fresh, making it perfect for warm afternoons or a delightful dessert after family dinners.

What really makes this Strawberry and Mascarpone Cream Roll Cake Recipe stand out is the balance between the airy sponge and the creamy, fruity filling. I’ve gotten so many compliments on the silky mascarpone paired with fresh strawberries, and the way the cake rolls so neatly with just the right hint of lemon juice to brighten things up. Trust me, once you try this, it’ll become your go-to cake for brunches, gatherings, or whenever you just need a little extra sweetness in your life.

this Recipe

Ingredients You’ll Need

The ingredients for this Strawberry and Mascarpone Cream Roll Cake Recipe come together beautifully to create layers of flavor and texture. Fresh strawberries, creamy mascarpone, and a light sponge cake form the foundation, and a few pantry staples help pull it all together smoothly.

• Fresh strawberries: Look for ripe, sweet berries for the best flavor and juiciness in your filling and garnish.
• Lemon juice: Adds brightness and balances the sweetness perfectly.
• Powdered sugar: Provides a gentle sweetness and helps smooth out the mascarpone cream.
• Eggs: They give the sponge its structure and lightness, so fresh eggs make a noticeable difference.
• Sugar: Sweetens the sponge—using granulated sugar here helps it whip up nicely with the eggs.
• Vanilla extract: Adds warmth and depth to both the cake and the cream filling.
• Oil: I use canola or vegetable oil to keep the cake moist without weighing it down.
• All-purpose flour: Makes the base of the sponge—measure it carefully to keep the cake tender.
• Baking powder: Gives the sponge a subtle lift so it stays fluffy.
• Whipping cream: Whipped to soft peaks to fold into the mascarpone for that luscious texture.
• Mascarpone cheese: The hero of the filling—its creamy texture and mild flavor elevate the entire roll cake.

Variations

I love experimenting with this Strawberry and Mascarpone Cream Roll Cake Recipe by swapping in different fruits or adjusting the creaminess. Feel free to personalize it depending on what you have on hand or to match the season!

• Berry Mix: Try replacing strawberries with raspberries or blueberries—my family actually went crazy when I combined a mix of berries once!
• Chocolate Twist: Add a tablespoon of cocoa powder to the sponge batter for a subtle chocolate flavor that pairs wonderfully with the mascarpone cream.
• Lightened Up: Use Greek yogurt mixed with mascarpone to lighten the filling without losing creaminess—a trick I discovered for a slightly healthier version.
• Nutty Texture: Sprinkle chopped toasted almonds or pistachios inside the filling for an added crunch that really surprised my guests.

How to Make Strawberry and Mascarpone Cream Roll Cake Recipe

Step 1: Prepare the Strawberries for Maximum Freshness

Start by cutting your strawberries into small pieces and tossing them in a bowl with fresh lemon juice and powdered sugar. This combo really awakens the berries’ natural sweetness and keeps them bright. I always give them a little stir and set them aside to macerate while I bake the cake so they release just the right amount of juice for soaking the sponge later.

Step 2: Bake the Perfect Sponge for Rolling

Preheat your oven to 350°F (175°C) and line a 10×15-inch baking pan with parchment paper. Beat the eggs until they’re light and fluffy—this is crucial because it gives the cake airiness without extra flour. Slowly add sugar and vanilla, then beat in the oil to keep it moist. Fold in the flour and baking powder carefully; you want to mix just until combined to avoid a dense cake. Pour the batter into your pan, level it gently, and bake for 12 to 15 minutes. Keep an eye on the cake—when the top turns lightly golden and springs back when touched, it’s ready.

Step 3: Roll It Right Away to Keep It Soft

This step is where many people get nervous, but here’s what I learned: as soon as the cake comes out of the oven, invert it onto another piece of parchment paper. Peel off the baking parchment immediately, then gently roll the cake with the parchment paper while it’s still warm. Wrap it tightly and let it cool completely. Rolling it while warm prevents cracks and makes the cake pliable—trust me, it’s easier than you think once you get the hang of it!

Step 4: Whip Up the Creamy Mascarpone Filling

Beat whipping cream to stiff peaks, then sweeten it with powdered sugar. Soften the mascarpone a bit by stirring it with a spoon before folding it into the whipped cream gradually. Don’t forget the vanilla extract—it adds a lovely roundness to the flavor. This silky mascarpone cream is what gives this roll cake its decadent, memorable taste.

Step 5: Assemble and Chill for Best Flavor

Strain the strawberries to separate the juice, reserving both. Unroll your cooled cake gently and spoon the strawberry juice over it—this makes the cake moist and flavorful. Spread the mascarpone cream and folded strawberries evenly across the surface, then roll it back up carefully. Some filling might squeeze out—that’s a delicious bonus snack! Wrap it up again in parchment paper and refrigerate for at least 30 minutes to set everything. Patience here really pays off.

Step 6: Garnish and Serve with Joy

Before serving, remove the parchment and place the roll cake seam side down on a serving platter. Slice off the edges to get even pieces and decorate with extra whipped cream and fresh strawberries for that wow factor. I find this presentation always impresses guests, and the slices come out clean and inviting.

How to Serve Strawberry and Mascarpone Cream Roll Cake Recipe

Garnishes

I love topping the cake with a dollop of freshly whipped cream and some halved strawberries to mirror the filling’s flavor—and it looks stunning! Sometimes I sprinkle a little powdered sugar or add a few fresh mint leaves for a pop of color and aroma. These simple touches elevate the presentation without any extra fuss.

Side Dishes

This cake pairs beautifully with a light green tea or a chilled glass of sparkling rosé. For a more substantial treat, I serve it alongside a fresh mixed berry salad or a citrus sorbet to complement the strawberry notes and keep things refreshing.

Creative Ways to Present

For birthdays or celebrations, I’ve rolled this cake with a thin layer of melted dark chocolate drizzle before adding the filling, giving it an elegant twist. You can also pipe whipped cream rosettes on top and scatter edible flowers for a festive look. I’ve even shaped it into smaller individual roll cakes when hosting brunches—super cute and convenient!

Make Ahead and Storage

Storing Leftovers

When I’ve had leftovers, I wrap the roll cake tightly in plastic wrap and store it in the fridge. It stays fresh and moist for up to 3 days, though honestly, it’s hard to resist eating it all in one go! Keeping it chilled also helps maintain the mascarpone cream’s texture and taste.

Freezing

I’ve frozen slices of this roll cake wrapped well in plastic and foil for up to a month. When thawing, I place them overnight in the fridge to keep the texture gentle and the flavor intact. It’s a great way to prep ahead if you’re planning for a party or need a dessert on hand.

Reheating

This cake is best enjoyed cold, so I don’t recommend reheating. If you want to soften the mascarpone cream slightly, just let slices sit at room temperature for 15-20 minutes before serving—it keeps the flavor fresh and the texture smooth without melting the cream.

FAQs

Final Thoughts

This Strawberry and Mascarpone Cream Roll Cake Recipe holds a special place in my kitchen arsenal because it’s both impressive and approachable. I love sharing it with friends who say they don’t usually bake because it’s so forgiving and fun to make. Once you get comfortable with the gentle roll and the sweet, creamy filling, you’ll find yourself coming back to this recipe anytime you want a dessert that wows without fuss. Give it a try—I’m sure it’ll become one of your favorites too!

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