The strawberry roll is a simple, quick, and perfect dessert for any occasion, especially to celebrate Mother’s Day. Its sponge cake base is similar to a sponge cake, but much softer and more elastic, ideal for rolling without problems. The filling, tasty and fresh, is made with fresh strawberries cut into pieces and a delicate eggless mascarpone cream.
This dessert is perfect for surprising mom, just as I do every year, dedicating this tasty strawberry roll to my mother, Anna, who loves it very much. The freshness of the strawberries and the creaminess of the mascarpone make it an elegant, tasty, and fragrant dessert, ideal for any kind of celebration or special occasion.
If you want a more indulgent version, you can replace the strawberries with Nutella cream for an irresistible Nutella roll that children love! If I’ve tempted you, don’t miss the Nutella roll recipe, click HERE to discover all the details.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Mother's Day, Spring, Summer
- Energy 263.16 (Kcal)
- Carbohydrates 32.81 (g) of which sugars 22.02 (g)
- Proteins 4.77 (g)
- Fat 13.60 (g) of which saturated 4.30 (g)of which unsaturated 1.01 (g)
- Fibers 0.76 (g)
- Sodium 74.55 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Strawberry Roll
- 4 Eggs
- 1 cup all-purpose flour
- 0.6 cup Sugar
- 1 pinch salt
- 1 vanilla bean (seeds)
- 9 oz strawberries
- 5.3 oz mascarpone
- 5.3 oz heavy whipping cream
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract (or seeds)
You will need for the Strawberry Roll:
- 1 Electric whisk
- 1 Bowl
- 1 Baking pan
How to make the Strawberry Roll
I start the recipe by pouring the whipping cream and mascarpone into a bowl. With a kitchen spatula, I mix well to soften the mascarpone. Then I add a few drops of vanilla extract to give a touch of aroma, and then sift in the powdered sugar, adding it slowly.
Next, I take the electric whisks and whip the mixture until I get a compact and fluffy cream, which will take about two minutes of whipping.
Meanwhile, I wash, dry, and cut the fresh strawberries into little pieces. I gently combine them with the mascarpone cream, mixing everything well to get a smooth and tasty filling. Once ready, I let the cream rest in the refrigerator until it’s time to fill the roll.To prepare my strawberry roll, I start by beating the egg yolks and egg whites separately, adding half the amount of sugar in each mixture. Once the egg whites are well beaten, I gently fold them into the yolk mixture with slow movements from the bottom to the top to avoid deflating them. Then I sift the flour and add it to the mixture, mixing well until I get a homogeneous batter.
I pour the batter onto the baking pan lined with parchment paper, and with the help of a spatula, I level the surface. I bake at 392°F for 7-8 minutes.
When baking is complete, I remove the roll from the oven and gently remove it from the pan, keeping it on the parchment paper. I place it on a surface, sprinkle the top with granulated sugar, and seal it with plastic wrap, folding the sides underneath to retain moisture and make it elastic. I let it cool completely.
Once the roll is well cooled, I fill it with my mascarpone cream and fresh strawberries cut into pieces. I roll it gently and wrap it in plastic wrap. I refrigerate it for a couple of hours, so the flavors blend well and it’s easier to slice.
I conclude with a special wish for Mother’s Day: to all mothers and those who are mothers at heart, happy celebrations!
