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A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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Strawberry and Mascarpone Cream Cake Roll Recipe

This picture-perfect summer dessert features fresh strawberries blended with a delicate mascarpone cream and wrapped in a soft, spongy cake.

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Strawberry season, here we come! 
This roll cake is quite perfect for your next summer dinner party, or why not?!? To celebrate your mom this coming Mother’s Day.  
Strawberries and cream is one of my favorite summer flavor combination. For sure it’s a match made in heaven especially when served up in a stunning, light, and airy beautiful cake rool shape. 
The first step to make this cake is to cut the strawberries into small pieces and place them in a medium mixing bowl with the lemon juice and powdered sugar. Let the juicy strawberries marinate in the lemon juice so they will make all the sweet and flavorful juice that will be used to soak the spongy cake. 
The second step is to make the sponge cake. For this part, you will need a 10×15-inch baking tray (or 1-inch deep baking sheet). Make sure to line the pan with parchment paper. 
The batter is relatively thin so it will be easy to spread on the prepared baking pan. 
Important: to make sure the cake turns out flat and even, make sure that the pan lays perfectly flat in the oven.  Bake for 12 to 15 minutes until lightly golden on top.
When baked, invert the cake immediately onto another sheet of parchment paper. Gently remove the paper from the top (the one the cake was baked on) and roll the cake onto itself when still warm (and without the filling). Cooling the cake in its rolled-up shape will make sure that it won’t break or crack when rolling later!
The third step is to make the mascarpone cream. In a large bowl, beat the whipping cream to soft peaks, add the powdered sugar and softened mascarpone cheese. 
Finally to make the cake, remove the juice from the strawberries. Unroll the cake and soak it with the juice. Mix the strawberries with the mascarpone filling and layer on top of the cake. Roll it back up and let rest in the refrigerator until ready to serve. Not bad ah?!? So worth the effort. Take a look!!

Here are a few things to keep in mind when making this Strawberry and Cream Swiss Roll Cake:

Use the correct size pan. This recipe is written for approximately a 10 x15-inches pan. A 13×9-inch pan would be the closest alternative, but in this case, you end up with a little thicker cake layer.

Parchment paper: you will need two sheets of parchment paper. One to bake the cake and one to roll it up once baked.  Not all parchment paper is created equal, make sure to use good quality, thick paper. If too thin or low quality it might wrinkle when moist, and the wrinkles will show up on the roll.

Use the correct amount of flour:  As always I recommend weighing the flour if possible or measuring correctly (pour and level method) if using a cup. Too much flour will result in a denser cake. And lastly, don’t overmix the batter once you add the flour to it.

Storage: Since the cake contains cream, it’s essential to store it in the refrigerator. Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out or absorbing any odors from the fridge.

If you want to store the cake for an extended period, you can freeze it. However, keep in mind that freezing might slightly alter the cake’s texture, especially the cream filling. To freeze, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. Thaw the cake in the refrigerator when you’re ready to enjoy it again.

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Video recipe: Strawberry and Cream Roll Cake

Other Mother’s Day Recipes You Might Like:

Strawberry and Mascarpone Cream Cake Roll Recipe

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This picture-perfect summer dessert features fresh strawberries blended with a delicate mascarpone cream and wrapped in a soft, spongy cake.

Servings:

8

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Prep Time

20 min

Cook Time

15 min

Resting Time

30 min

Total Time

1 hr, 5 min

Ingredients

  • 10 oz (285 g) fresh strawberries, plus more to decorate
  • 1 lemon, juice
  • 1/4 cup (30 g) powdered sugar
  • 4 large eggs
  • 1/2 cup (100 g) sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) oil (canola, vegetable oil, or light olive oil)
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup (120 ml) whipped cream, plus more to decorate
  • 1 tablespoon powdered sugar
  • 8 oz (225 g) mascarpone
  • 1 teaspoon vanilla extract

Instructions

  1. Cut the strawberries into small pieces and place them in a medium mixing bowl with the lemon juice and powdered sugar. Mix and set aside.
  2. Preheat oven to 350F (175C). Line a 10×15-inch baking pan with parchment paper.
  3. In a large mixing bowl, add the eggs and beat with a hand mixer for 2 or 3 minutes until light and fluffy. Add the sugar and vanilla extract and beat some more. Beat in the oil. Add the flour and baking powder and mix on low (or by hand) until just combined. Don’t overmix.
  4. Pour the batter into the prepared baking pan. Level with a spatula or tilt the pan to even it out. Place in the middle of the oven. Important: make sure the pan lays perfectly flat! Bake for 12 to 15 minutes until lightly golden on top.
  5. Invert the cake immediately onto another sheet of parchment paper. Gently remove the paper from the top (the one the cake was baked on) and roll the cake onto itself. Wrap in the parchemtns paper, seam side down, and twist the two ends of the paper to keep it close. Let cool completely.
  6. In a large mixing bowl, beat the whipping cream to stiff peaks. Add the powdered sugar and mix some more. Soften the mascarpone cheese with a spoon and mix it into the whipped cream, some at a time. Mix in the vanilla extract.
  7. Drain the strawberries from their juice through a strainer. Collect the juice in a bowl. Fold the strawberries into the mascarpone cream. Unroll the cake and slowly pour or spoon the strawberry juice all over the cake. Top with the mascarpone and strawberry filling and even it out. Roll the cake back up. Some of the filling might gush out while rolling (don’t worry, you can eat that part!). Wrap in the parchment paper again and refrigerate for at least 30 minutes before serving.
  8. To serve, remove from the parchment paper and place seam side down on your serving platter. Slice off the two edges to make them even. Decorate with more whipped cream and strawberries. Slice and serve.

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