The strawberry roll is one of those desserts that wins you over at first glance and at first bite. Soft, fragrant and delicate, it’s perfect when you want to prepare something simple but truly special. The sponge cake base, light and elastic, rolls easily without breaking and holds a creamy, fresh filling that really tastes like spring.
I often make it for important moments, especially for Mother’s Day. It has become a little tradition: every year I dedicate it to my mom Anna, who loves it very much. Sweet, juicy strawberries combined with the egg-free mascarpone cream create a perfect balance between freshness and indulgence, making this dessert elegant yet genuine, just like homemade treats made with love.
If you fancy an even more indulgent version, you can turn it into an irresistible Nutella roll, creamy and loved even by the little ones. A version that never disappoints and is really worth trying!
I also leave you:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking time: 8 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
- 1/2 cup + 2 tbsp granulated sugar
- 1 pinch salt
- 1 vanilla bean (seeds)
- 1 2/3 cups strawberries (chopped)
- 5.3 oz (about 5/8 cup) mascarpone
- 5.3 oz (about 5/8 cup) heavy cream (for whipping)
- 5/8 cup powdered (confectioners') sugar
- 1 teaspoon vanilla extract (or seeds)
For the strawberry roll you will need:
- 1 Electric hand mixer
- 1 Bowl
- 1 Baking pan
How to make the strawberry roll
I start by preparing the cream: I pour the cream and mascarpone into a large bowl and, with a spatula, work the mixture to soften the mascarpone well and make it creamier. I add a few drops of vanilla extract for a delicate aroma, and sift in the powdered sugar little by little.
At this point I use the electric beaters and whip everything until I obtain a soft, smooth and well-structured cream: it only takes about two minutes to reach the perfect consistency.
Meanwhile I prepare the strawberries: I wash them, dry them carefully and chop them into small pieces. I fold them into the mascarpone cream gently, so they distribute evenly without deflating the mixture.
Once ready, I let the cream rest in the refrigerator until I’m ready to use it: this way it will be firmer and perfect for filling the roll.To prepare my strawberry roll, I begin by separating the yolks from the whites. I whip the yolks with half of the sugar until the mixture is pale and fluffy, while separately I whip the egg whites with the remaining sugar until they are firm and glossy.
I then fold the egg whites into the yolk mixture, incorporating them gently with upward motions so as not to deflate the batter and to keep all its lightness. I add the sifted flour little by little and continue mixing carefully until I obtain a smooth, soft batter.
I pour the batter into a pan lined with parchment paper and spread it evenly using a spatula. Bake at 392°F (200°C) for about 7–8 minutes: the base should be lightly golden but still soft.
As soon as it comes out of the oven, I immediately transfer the sponge cake to a work surface, keeping it on the parchment paper. I sprinkle the surface with granulated sugar and cover it with plastic wrap, folding the edges underneath: this step is essential to retain moisture and make the roll elastic, perfect for rolling without cracks. I let it cool completely.
When the base is cold, I spread the mascarpone cream with the strawberries evenly over the surface and roll gently, helping myself with the parchment paper. I wrap the roll in plastic wrap and let it rest in the refrigerator for at least a couple of hours: this way the flavors meld and it will be easier to obtain perfect slices.
And then comes the best part… serving it!
This dessert has a special meaning for me, because every year I make it with love for my mother.
To all mothers, and to those who are mothers at heart, I wish a very sweet Mother’s Day 💗
See you soon,
Susy
Storage and useful tips
The strawberry roll keeps in the refrigerator, well wrapped in plastic wrap or in an airtight container, for up to 2 days. I recommend taking it out of the fridge about 10–15 minutes before serving so it will be softer and creamier when sliced.
If you want to prepare it in advance, you can make it the day before: actually, resting in the refrigerator helps it compact better and makes the slices neater.
For a perfect result, use ripe but firm strawberries so they don’t release too much water into the cream. If they are very juicy, you can pat them lightly with kitchen paper.
If you want a gluten-free version, you can replace the flour with a gluten-free cake mix in the same quantity.
For an even fresher and more aromatic touch, you can add a little grated lemon zest to the cream: it pairs beautifully with strawberries and makes the dessert even more summery.
Finally, for clean slices, use a sharp knife and wipe it between cuts: you’ll get neat, perfect pieces to serve to guests.
