This strawberry cream roll cake is a sponge cake rolled around a whipped mascarpone cream and fresh strawberry filling — light, sliceable, and genuinely pretty on a platter. The mascarpone keeps the filling stable and less sweet than a straight whipped cream, which makes the whole thing taste balanced rather than cloying. It comes together in 45 minutes of active work and the result looks like you spent far longer.
The technique that matters
The two things that make or break this cake are the egg whites and the roll. Whipping the whites to stiff peaks — then folding in the yolks and flour without knocking out the air — is what gives the sponge its flexibility. An under-folded batter bakes up dense and cracks when you roll it; an over-folded one spreads too thin. Fold slowly and stop the moment you stop seeing streaks. The rolling itself needs to happen while the cake is still warm. Warm sponge is pliable; a cooled sponge will crack no matter how damp your towel is. Roll it up in the towel straight from the oven, let it cool completely in that shape, and it will unroll cleanly when you’re ready to fill it.
Common problems and fixes
- Filling is too loose and slides out when sliced: Your mascarpone was too cold or too warm when you whipped it. Softened means room temperature — about 30 minutes out of the fridge. If the filling still looks runny after whipping, refrigerate it for 15 minutes before spreading.
- The spiral gaps open after slicing: The cake wasn’t chilled long enough after rolling. The 30-minute minimum in the recipe card is a floor, not a target — 2 hours is better, and overnight is best.
- Strawberry liquid bleeds into the cream: Pat your sliced strawberries dry with a paper towel before layering them. Wet berries release juice as the cake chills and can make the cream watery by the time you serve it.
- Cake sticks to the towel: The towel needs to be damp, not wet. Wring it out well. A lightly dusted layer of powdered sugar on the towel before you turn the cake out also helps prevent sticking and adds a barely-there sweetness to the outside.
- Uneven bake — thick edges, thin center: Spread the batter all the way to the corners of the parchment-lined tray before it goes in the oven. Use an offset spatula if you have one. An uneven layer bakes unevenly and makes rolling harder.
Keeping it fresh
Once filled and rolled, this cake keeps well in the fridge for up to 3 days — wrap it tightly in plastic wrap to prevent it from drying out or picking up fridge odors. For events, the best approach is to bake and roll the unfilled sponge (in its towel) up to 2 days ahead, wrap it, and refrigerate it. Make the mascarpone cream the morning of, fill and re-roll the cake, then chill the finished roll for at least 2 hours before serving. Skip the garnish — not worth the extra dish. The spiral itself is the visual. Freezing the filled roll is possible but not ideal; the strawberries turn soft and watery on thawing. If you want to freeze, do it before filling: wrap the cooled, unfilled sponge tightly and freeze for up to 6 weeks, then thaw overnight in the fridge before filling.
Strawberry Cream Roll Cake
Equipment
- Electric Mixer
- Baking Tray
- Parchment Paper
- Spatula
- Sieve
Ingredients
- 4 large eggs at room temperature
- ¾ cup granulated sugar
- 1 cup all-purpose flour sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream chilled
- 8 oz mascarpone cheese softened
- ½ cup powdered sugar
- 1 pint fresh strawberries hulled and sliced
Instructions
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper and set aside.
- Separate the egg whites and yolks. In a clean bowl, whip egg whites with the electric mixer until soft peaks form. Gradually add in sugar and continue to whip until stiff peaks form.
- In another bowl, gently beat the yolks with vanilla, then fold into the whipped egg whites carefully, trying not to deflate them.
- Sift together flour, baking powder, and salt, then gently fold into the egg mixture. Pour the batter into the prepared tray, smoothing it out evenly.
- Bake for 12-15 minutes or until the cake springs back when lightly touched. Once baked, turn the cake out onto a clean, damp kitchen towel, peeling away parchment paper and rolling it up with the towel. Let cool completely.
- In a separate bowl, whip the cream until soft peaks form, then add mascarpone and powdered sugar and whip until smooth.
- Unroll the cake, spread with the mascarpone cream, and add a layer of strawberries. Roll the cake back up gently without the towel.
- Transfer the roll to a serving platter and chill for at least 30 minutes before serving.
Notes
- For a zesty twist, add a teaspoon of lemon zest to the mascarpone cream.
- Replace strawberries with your favorite seasonal berries for variety.
Nutrition
FAQ
Can I use frozen strawberries instead of fresh?
Fresh strawberries are strongly recommended here. Frozen strawberries release a lot of liquid as they thaw, which will make the cream filling wet and the sponge soggy. If fresh strawberries aren’t available, a different berry or sliced peaches will hold up better than frozen fruit.
What can I substitute for mascarpone if I can’t find it?
Full-fat cream cheese is the most practical swap — use the same 8 oz quantity. The filling will be slightly tangier and a little firmer than with mascarpone, but it holds its shape well and tastes good. Avoid low-fat cream cheese; it makes the filling grainy.
How do I know when the sponge is done baking?
Press the center lightly with one finger — it should spring back immediately with no indent left behind. The edges will also just be starting to pull away from the parchment. If it looks set but doesn’t spring back, give it another minute; an underbaked sponge tears when you try to roll it.
If you liked this one
- Blackberry mascarpone tart
- Lemon blueberry crumble cake
- Strawberry elderflower fool
- Roasted strawberry ice cream