A Fresh, Elegant Twist on the Classic Strawberry Roll
If you’re looking for a strawberry roll that’s a little different — more elegant, more flavorful, and less ordinary — this one’s for you. After picking fresh strawberries from the farmer’s market and making homemade jam, I wanted a dessert that would really celebrate those flavors. This Strawberry Mascarpone Roll is light yet luscious, with a soft almond sponge, creamy mascarpone-yogurt filling, a swirl of rich jam, and bursts of fresh berries in every slice.
Perfect for summer gatherings, brunches, or just treating yourself to something beautiful and not overly sweet.
🍓 Ingredients
For the Almond Sponge:
- 4 large eggs, room temperature
- 100 g (1/2 cup) granulated sugar
- 1 tsp vanilla extract (otional)
- 60 g (1/2 cup) cake flour
- 40 g (1/3 cup) almond flour
- 1/2 tsp baking powder
- Pinch of salt
For the Filling:
- 200 g (7 oz) mascarpone cheese
- 100 g (1/2 cup) thick Greek yogurt or crème fraîche
- 40–60 g (1/3–1/2 cup) powdered sugar (to taste)
- 1 tsp vanilla extract (optional)
- 150 g (1/2 cup) homemade strawberry jam
- 100 g (3.5 oz) fresh strawberries, diced
👩🍳 Instructions
1. Make the Sponge Cake
- Preheat your oven to 350°F (180°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and sugar for 5–7 minutes until pale, thick, and tripled in volume.
- Add vanilla. Sift in the cake flour, almond flour, baking powder, and salt. Fold gently to avoid deflating.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 10–12 minutes until lightly golden and the top springs back when touched.
- Immediately invert onto a clean kitchen towel. Peel off the parchment. Roll the sponge (with the parchment paper) from the short side, then roll with a kitchen towel. Let it cool completely.
2. Prepare the Mascarpone Filling
- In a medium bowl, beat mascarpone, yogurt, vanilla, and powdered sugar just to combine.
3. Assemble the Roll
- Carefully unroll the cooled sponge. Spread a thin layer of your strawberry jam all over.
- Then spread the mascarpone filling on top of the jam.
- Sprinkle diced strawberries over the filling.
- Gently roll it back up (without the parchment paper), then wrap in parchment and refrigerate for at least 1–2 hours or leave in the freezer for 20-30 minutes.
4. Decorate and Serve
Mix whipped cream and powdered sugar until light and smooth.
- 125 ml whipped cream
- 1 tbsp powdered sugar
- Garnish with whipped rosettes and strawberries.
- Slice and serve chilled.
🍽 Serving Suggestions
- Serve it chilled with a glass of elderflower cordial or iced tea.
- Drizzle of strawberry syrup on the side.
- Perfect as a centrepiece for brunch, afternoon tea, or a light summer dessert.
🧊 Storage Tips
- Store in the refrigerator, covered, for up to 3 days.
- Best served within 24 hours for optimal texture.
- You can freeze slices individually wrapped, but the fresh strawberries in the filling may soften when thawed.
❓ FAQ
Can I use whipped cream instead of mascarpone?
Yes, but mascarpone adds richness and stability. If substituting, use stabilized whipped cream for best results.
What if I don’t have almond flour?
You can substitute with more cake flour, but almond flour adds a lovely texture and flavor.
Can I use store-bought jam?
Of course — but if you’ve made homemade strawberry jam like I did, it takes this roll to the next level.
Can I make this gluten-free?
Yes — use a gluten-free cake flour blend and make sure your baking powder is gluten-free.
🔁 Variations & Substitutions
- Citrus Zest: Add lemon or orange zest to the filling for extra brightness.
- Berry Mix: Use raspberries or blueberries in addition to strawberries.
- Chocolate Drizzle: Finish with a drizzle of melted dark chocolate.
- Nut-Free: Omit almond flour and use only cake flour for a nut-free version.
- Lighter Cream: Use Greek yogurt only for a tangier, lighter filling.
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