This rolled strawberry and mascarpone cream cake with vanilla is the prettiest I've made lately. It has a very soft cake that is rolled to form this cake so colorful but that is really easy to prepare.

The secret is a very soft and flexible cake and a homemade strawberry jam that gives a completely different touch to mascarpone cheese cream.

It is perfect for any celebration but it is so easy that you can do it any afternoon at home. I promise you that you will fall in love with it as those who have tried it around here have done.


For the sponge

  • 4 eggs
  • 125 g sugar
  • 2 teaspoons vanilla paste
  • 125 g flour

For the jam

  • 250 g strawberries
  • 85 g sugar
  • 2nd g cornstarch mixed with two fingers of water (look at tips and tricks)

For the mascarpone cream

  • 220 g mascarpone
  • 1 teaspoon of vanilla essence (I have used transparent essence to not give it color but if what you have is extract or aroma nothing happens, it will be equally rich only that the Cream will be a darker spark)
  • 150 g liquid cream
  • 60 g sugar

For decoration

  • blueberries
  • raspberries
  • strawberries
  • Fresh mint
  • chopped pistachios


For the jam put the frozen strawberries, vanilla and sugar in a saucepan and bring to a boil for 15 minutes.

Mix the cornstarch and a little water and pour it over the strawberries. Move, for 1-2 minutes until the mixture thickens.

Cover and let cool completely.

We prepare a baking sheet with baking paper (mine measures almost 35 cm in its longest lao). Reserve

Meanwhile, beat the eggs with the sugar and vanilla paste for about 5 minutes at the highest level until the yolks have cleared the color and are very fluffy.

Sift the flour over the bowl with the help of a large strainer and mix carefully with a large spatula with enveloping movements, and spread the mixture over the tray.

Bake at 180C for about 8-9 minutes with hot air until golden brown on the edge (if your oven does not have this function you will need a tiny couple more).

Remove from the oven and let cool completely on a rack.

Meanwhile, we prepare the mascarpone cream. In a large bowl put the mascarpone with the sugar and with the help of some electric rods beat until the cream is smooth and without lumps.

Add the vanilla and cold cream and continue beating until the cream is thick and smooth.

To assemble the treaty, we turn the cake over and remove the baking paper. Put a layer of strawberry jam already cold and spread well throughout the cake. Cover with a layer of mascarpone cream.

Taking the longer side of the cake, we cut strips of about 5 cm (I got 7 strips of 5 cm wide each).

Roll the first one completely as if it were a snail and place it in the center of De la Fuente that we are going to use to serve the cake. Then we take another strip and roll it after the first one completely glued so that the spiral will become larger. We will do the same with each strip until we have a cake of approximately 20 cm in diameter.

Put the rest of the mascarpone cream in a pastry bag with a mouthpiece. Decorate by chacing a few piles on the cake and finish decorating with strawberries, raspberries, blackberries and blueberries as we prefer.

Tips and Tricks

  • You can use your favorite boat jam instead of homemade jam.
  • We can add three sheets of hydrated gelatin to the mixture of strawberries and sugar instead of adding the cornstarch
  • Replace strawberries with red fruits
  • Difficulty: easy
  • Preparation time 30 minutes plus cold time for jam
  • Servings: 10

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