The Strawberry Mascarpone Swiss Roll Cake is a delightful dessert that intertwines soft sponge cake with creamy mascarpone and fresh strawberries. This treat is perfect for special occasions or just a sweet end to your day. If you love desserts that are both tasty and visually appealing, you will enjoy this recipe as much as the Strawberry Shortcake Cheesecake Swiss Roll.
Why Make This Recipe
This cake is not only delicious but also has an impressive look that can wow your guests. The soft sponge rolled with sweet mascarpone and juicy strawberries creates fantastic flavors. Plus, it’s relatively easy to prepare, making it great for bakers of all skill levels. If you’re also looking for more ideas with strawberries, check out the strawberry shortcake sushi roll dessert recipe.
How to Make Strawberry Mascarpone Swiss Roll Cake
Ingredients
- 4 large eggs, room temperature
- 3/4 cup granulated sugar (150g)
- 1 tsp vanilla extract
- 1/4 cup whole milk (60ml)
- 3/4 cup all-purpose flour (95g)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup mascarpone cheese (225g), cold
- 1 1/2 cups heavy whipping cream (360ml), cold
- 1/3 cup powdered sugar (40g)
- 1 tsp vanilla extract
- 2 cups fresh strawberries, halved
- 1 tbsp granulated sugar
- 1 tsp lemon juice
- Extra whipped cream for decorating
- Fresh strawberries for decorating
- Powdered sugar for dusting
- Fresh mint leaves (optional)
Directions
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs and sugar together for about 5 minutes until pale, fluffy, and doubled in volume. Mix in the vanilla and milk. Sift in the flour, baking powder, and salt. Gently fold until combined and smooth without deflating the batter. Spread the batter evenly into the prepared pan and bake for 10–12 minutes, until lightly golden and springy to the touch.
While still warm, roll the sponge cake up in a clean kitchen towel dusted lightly with powdered sugar. Let it cool completely. Toss the strawberries with sugar and lemon juice. Let them sit for 10 minutes to become glossy and juicy. In a chilled bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla until thick, smooth, and fluffy. Carefully unroll the cooled cake and spread a thick layer of mascarpone cream over the surface.
Arrange strawberries evenly across the cake. Gently roll the cake back up tightly and transfer to a serving platter seam-side down. Frost the outside with the remaining mascarpone cream and decorate with whipped cream swirls, fresh strawberries, mint leaves, and a light dusting of powdered sugar for that stunning finish. Chill for at least 1 hour before slicing for clean, beautiful swirls. Serve this Strawberry Mascarpone Swiss Roll Cake cold for the creamiest texture and the freshest strawberry flavor.
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How to Serve Strawberry Mascarpone Swiss Roll Cake
Slice the cake into individual servings. You can add extra whipped cream or a sprig of mint for decoration on each piece. This cake pairs well with a cup of tea or coffee.
How to Store Strawberry Mascarpone Swiss Roll Cake
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, serve the cake cold.
Tips to Make Strawberry Mascarpone Swiss Roll Cake
Ensure that your eggs are at room temperature before you start. This helps them whip better, leading to a fluffier cake. Additionally, be gentle when folding in the dry ingredients to maintain the airiness of the batter.
If you’re looking for more delicious rolled cake ideas, you might want to explore the chocolate Swiss roll recipe.
Variation
Feel free to substitute the strawberries with other fruits such as raspberries or peaches. You can also mix some lemon zest into the mascarpone for an added flavor twist.
FAQs
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Q1: Can I make this cake ahead of time?
Yes, you can make it a day in advance. Store it in the refrigerator until ready to serve.
Q2: Is it necessary to chill the cake after decorating?
Chilling is recommended for the best flavor and to help the cake hold its shape when slicing.
Q3: What can I do if I don’t have mascarpone cheese?
You can substitute mascarpone with cream cheese, but the flavor and texture will be slightly different.
Conclusion
The Strawberry Mascarpone Swiss Roll Cake is a delightful treat that will impress everyone. If you want to explore similar recipes, you can visit Home Grown Happiness for a Strawberry Swiss Roll, or enjoy a video of the Strawberry Swiss Roll Cake Recipe from Tatyana’s Everyday Food. For a different fruit flavor, try the Lemon Sponge Roll with Mascarpone Cream & Strawberries. You can also check out a tasty Strawberry Cake Roll with Cream for even more dessert inspiration!
Strawberry Mascarpone Swiss Roll Cake
Ingredients
For the Sponge Cake
- 4 large large eggs, room temperature
- 3/4 cup granulated sugar (150g)
- 1 tsp vanilla extract
- 1/4 cup whole milk (60ml)
- 3/4 cup all-purpose flour (95g)
- 1 tsp baking powder
- 1/4 tsp salt
For the Cream Filling
- 1 cup mascarpone cheese (225g), cold
- 1 1/2 cups heavy whipping cream (360ml), cold
- 1/3 cup powdered sugar (40g)
- 1 tsp vanilla extract
For the Strawberry Filling
- 2 cups fresh strawberries, halved
- 1 tbsp granulated sugar
- 1 tsp lemon juice
For Decoration
- Extra whipped cream
- Fresh strawberries
- Powdered sugar
- Fresh mint leaves (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and sugar together for about 5 minutes until pale, fluffy, and doubled in volume.
- Mix in the vanilla and milk.
- Sift in the flour, baking powder, and salt. Gently fold until combined and smooth without deflating the batter.
- Spread the batter evenly into the prepared pan and bake for 10–12 minutes, until lightly golden and springy to the touch.
- While still warm, roll the sponge cake up in a clean kitchen towel dusted lightly with powdered sugar. Let it cool completely.
Filling and Rolling
- Toss the strawberries with sugar and lemon juice. Let them sit for 10 minutes to become glossy and juicy.
- In a chilled bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla until thick, smooth, and fluffy.
- Carefully unroll the cooled cake and spread a thick layer of mascarpone cream over the surface.
- Arrange the strawberries evenly across the cake.
- Gently roll the cake back up tightly and transfer to a serving platter seam-side down.
- Frost the outside with the remaining mascarpone cream and decorate with whipped cream swirls, fresh strawberries, mint leaves, and a light dusting of powdered sugar.
- Chill for at least 1 hour before slicing for clean, beautiful swirls.
