How To Make Strawberry Roll Cake


How to make strawberry roll cake is the content which has been made by following simple tricks and processes, so that people like you can also make this dessert. This article has been written for those people who are not able to bake and want to learn baking techniques at home. After reading this, if you also feel like learning, then it can be your guide and instruction.

Strawberry Cake Roll

Roll into strawberry season with this gorgeous strawberry cake roll: a delicate almond sponge cake decorated with a cute strawberry design and filled with strawberry whipped cream.

The Japanese are really on to something with these patterned cake rolls. They are as impressive to behold as they are delicious to eat, and are arguably much easier and less time-intensive than fancy frosted layer cakes.

Two slices of a strawberry cake roll, showing the spiral shape and whipped cream filling.

Talk about dressed to impress!

If you’re the type that wants to create beautifully decorated cakes that’ll wow your guests, but don’t want to deal with a laborious layer cake, you should definitely give a Japanese-style patterned cake roll a try.

Here’s How to Make It:

Strawberry Cake RollPlay Video

This stunning style of cake allows you to create intricate designs that are baked right into the cake itself, no fancy frosting necessary.

The technique does require some basic piping skills (the more you practice the better you’ll get), but honestly, even if you just piped a bunch of polka dots all over the thing, the result would be absolutely lovely.

OVerhead shot of a strawberry cake roll, and a slice on a pink plate with fresh strawberries on the side.

Unlike my pumpkin roll cake which divides the main sponge batter into three separate colors, this method uses a separate paste-like batter that can create a more detailed design.

The paste is piped onto a sheet of parchment, freezing briefly to set, then an airy sponge cake batter is poured over the top. After baking, peel back the parchment paper and prepare to be wowed!

Overhead shot of Spring Strawberry Cake Roll with two slices, and a few strawberries on the side.

I originally went for a more abstract strawberry design, with a pink background, green squiggles and yellow seeds. It came out quite cute, but looked more like an Easter egg than a strawberry. And unfortunately, I failed big time when it came to the filling on that first roll, attempting a strawberry marshmallow filling that, while it tasted amazing, oozed out of the ends of the roll like sweet, sticky magma.2.

Since I had to remake the cake anyway to fix the filling, I also reworked the design, opting for dots instead of squiggles (easer to pipe), and simplified red berries so there would be no mistaking the flavor of this cake roll.

The cake batter paste gives the pattern an almost embossed feeling, the paste cooking up slightly firmer than the surrounding sponge. It’s a cool effect, although it is a bit tricky to cut since the paste bakes up firmer than the sponge cake itself (tip: use a serrated knife to very gently saw through the bigger shapes). Or, plan a design that allows you to cut in between the piped shapes.

The little bubbles that appeared in the berries were a complete accident, but don’t they look like little seeds?

Piping a design that will appear on the outside of this Japanese-inspired cake roll
Pouring the sponge cake batter over the piped design.
Peeling off the parchment paper to reveal the pink strawberry design on a Japanese-inspired cake roll
Close up of the strawberry design on this Spring Strawberry Cake Roll
Rolling up the cake roll with the strawberry whipped cream filling.
Final cake roll wrapped in plastic, fits perfectly inside a round whiskey bottle tube to hold its round shape.

Pro Tip: To keep your cake roll from slumping into an oval, chill it in a large cardboard mailing tube (about 3.25″ in diameter). I used a cardboard tube that a whiskey bottle came in and it couldn’t have been more perfect.

Japanese-style cake roll with a cute cartoon strawberry design on the outside.
Close up shot of the cake roll slices and filling texture.
Japanese-inspired Spring Strawberry Cake Roll on a cutting board with fresh strawberries on the side.

This same technique could be used to create just about any design your heart desires!

Whatever design you go with, I recommend creating a template or drawing the design on the back of your parchment before you start piping. I know I personally have trouble controlling the piping tip (my hands just don’t have that kind of strength), so not having to think about the design as you go is immensely helpful.

I’ve created a printable template with my design (scroll down below the recipe to get it). Just print the template onto a sheet of letter sized paper, and place it under your parchment paper to help you pipe the precise design. Just don’t forget to remove the paper before baking!

Since piping a design like this is somewhat tedious, you can save yourself some effort and only put the design on the outer 2/3 of the cake. The rest will be rolled up inside the final cake roll, after all, so only the part of the cake will actually be visible on the outside of the roll. (If you do this, just be sure that when you roll up your cake, you start with the blank side, otherwise your beautiful design will end up on the inside of the roll where no one can see it.)

UPDATE 8/31/30: After testing this recipe numerous times I’ve adjusted the design paste recipe. The original paste was a thick batter, and while it held detail nicely, it was rather tough to pipe, and thinning it out made it harder to get a detailed design. The new and improved design paste uses softened butter rather than vegetable oil, making for a more butter-cream like consistency that’s quite easy to pipe with a piping bag. It’d also work really well with cake stencils!

The updated design paste blends better with the cake, so the design won’t be quite as ‘raised’ looking as the photos. It’s also softer, and easier to cut than the old version.

For reference, if you’ve made this recipe previously and want to replicate it, the original design paste called for 1 large egg white (30g), 2 tablespoons (16g) powdered sugar, 1/2 cup (50g) cake flour, 1 tablespoon (15g) vegetable oil, and 1-2 teaspoons milk as needed. The updated recipe is shown below.

Spring Strawberry Cake Roll

yield: 10 SERVINGS

Spring Strawberry Cake Roll

prep time: 2 HOURS 

cook time: 10 MINUTES 

total time: 12 HOURS

A Japanese-inspired patterned roll cake perfect for spring, filled with a fluffy strawberry whipped cream.


For Paste:

  • 2 tablespoons (30g) unsalted butter, softened (softer than room temp, but not melted)
  • 2 1/2 tablespoons (30g) granulated sugar
  • 1/3 cup (40g) cake flour, sifted
  • 1 large egg white (30g)
  • food coloring

For Cake:

  • 3 large eggs, separated
  • 1/4 cup plus 2 tablespoons (75g) granulated sugar, divided
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons (23g) whole milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 2/3 cup (67g) cake flour, sifted
  • food coloring

For Filling:

  • 1 cup (240g) heavy whipping cream
  • 1/4 teaspoon unflavored powdered gelatin
  • 1/2 ounce (14g) freeze-dried strawberries
  • 3 tablespoons (38g) granulated sugar
  • 1 tablespoon (8g) powdered sugar


  1. Preheat oven to 350 degrees F. Lightly butter or grease the bottom and sides of a 15 by 10-inch jelly roll pan; line with parchment paper (if using a design template, place the printed template underneath the parchment paper, or trace it onto the back side of the parchment with thick pencil lines).
  2. To make design paste, with a spatula or wooden spoon, mix butter and sugar together until you get a smooth paste. Add flour and mix until partially incorporated, then add egg white and mix until smooth. Paste should have a buttercream-like consistency.
  3. Divide paste into 3 bowls (how you divide it proportionally will depend on your design) and add food coloring as desired. (I mixed 20g paste with 1 drop leaf green; 60g paste with 1 drop deep pink and 1/2 drop red; and 40g paste mixed with 1 teaspoon of the pink paste to produce a lighter shade of pink for the dots).
  4. Transfer pastes into piping bags fitted with small round piping tips (I used my smallest #1 tip for the green, a #3 tip for the light pink dots, and a larger #5 tip for the berries).
  5. Pipe design onto parchment. Start with the green, then pipe the darker pink berries on top, and finish with the lighter pink dots. Place pan in freezer to allow the design to set while you prepare the rest of the batter.
  6. Place egg yolks in a mixing bowl. Add 1/4 cup sugar and whisk until sugar is dissolved and yolks are lightened in color. Drizzle in vegetable oil, whisking constantly, until incorporated. Whisk in milk, almond extract and salt. Add food coloring as desired (I mixed a bit of Deep Pink and Red with a toothpick, then added just a toothpick’s worth to the batter.)
  7. Sprinkle sifted cake flour over batter and fold until incorporated.
  8. In a clean mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until frothy. Add remaining 2 tablespoons of sugar and beat on high speed until whites hold medium-stiff peaks.
  9. Fold a third of egg whites into batter to lighten it, then add the remaining egg whites and fold until just incorporated.
  10. Pour batter over top of frozen design, spreading the batter into an even layer using a large offset spatula. Bang the pan a few times on the countertop to remove any air bubbles and level out the top.
  11. Bake for about 10 minutes or until top is springy and edges are just barely starting to brown.
  12. Remove from oven. Carefully invert warm cake onto a piece of parchment backed by a solid surface like a large cutting board. Peel off parchment paper backing, revealing the design. Liberally dust a clean tea towel with powdered sugar and lay on top of cake. Flip cake over so the design is facing down.
  13. Starting with the side of the cake without the design, carefully roll up the warm cake in the towel. Doing this while the cake is still warm will give the cake a ‘muscle memory’ and allow you to roll it up later with the filling without it cracking.
  14. Let rolled cake cool for about 1 hour or until completely cool to the touch.
  15. Meanwhile, to make filling, in a small bowl, sprinkle gelatin over 1 tablespoon cool water and let soften for 5 minutes. Microwave the mixture in short, 5 second increments until the gelatin is completely dissolved and liquefied. Let cool slightly (but don’t let it firm up, if it does, microwave it again).
  16. In a food processor or clean coffee/spice grinder, pulse freeze dried strawberries together with sugar until very finely ground.
  17. Place whipping cream in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy, then add powdered sugar, increase to medium high and beat until the paddle starts to leave trails in the cream.
  18. Mix a spoonful of the partially-whipped cream into the bowl with the melted gelatin until completely incorporated, then, with the mixer running on low, add this back to the bowl with the rest of the cream. Add strawberry sugar mixture and increase speed to medium high, beating until cream holds medium-stiff peaks (take care not to overbeat).
  19. Carefully unroll cake and remove towel. You may need to hold it with your hand as it will try to roll back up (see, muscle memory!) Spread filling into a thin even layer over the whole cake, leaving about 1/2 inch bare at the far end. You may not need all of the filling, depending on how thick a layer you want.
  20. Gently roll up the cake, taking care not to use too much pressure lest the filling squeeze out the sides. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight, until filling is set. If you happen to have a cardboard tube lying around, place your cake roll in the tube to keep the bottom from flattening out as it chills (I used a 3 1/2-inch-diameter tube for a whiskey bottle and it was the perfect size).
  21. To serve, cut into slices with a sharp serrated knife (the design bits are harder than the cake itself. The slices will look best if you cut using a sharp serrated knife, pulling the knife gently towards you, letting the weight of the knife do the cutting; it may take a few strokes to get through the firmer design parts. Try not to saw back and forth or press down or the design will compress into the cake).
  22. Cake roll will keep, tightly wrapped and refrigerated, for up to 3 days.


Soft and tender sponge cake filled with light whipped cream and fresh tangy strawberries, the perfect Japanese strawberry

Roll cakes are known by many different names, whether it be a swiss roll, jam roll, cake roll, roulade, etc. they are all variations on a delicious sponge cake rolled with all sorts of fillings.

This strawberry roll cake is a classic, particularly Asian countries like Japan and South Korea! A light and tender sponge cake filled with fresh fruit is loved in most East Asian countries due to its balanced flavour profile, and this is just another variation!

I love roll cakes because they are just another way to have a delicious cake without the excuse of it being a birthday! This cake is easy to make and perfect for any occasion whether it be a morning tea or decorated up as a celebration cake.


A swiss roll is all about the roll. In order to create the perfect roll cake keep the following tips in mind…


This is the most important step when creating a swiss roll. The biggest problem people have with swiss rolls is creating the perfect shape, and rolling the cake while it is warm helps to prevent the cake from cracking and sets it into shape.

When the cake is warm it has the most elasticity and flexibility, and therefore rolling at its peak plasticity will allow you to mould it into your desired shape

Many recipes will tell you to roll it in baking paper. However, tea towels are much softer and will not cause unsightly lines and wrinkles to form on the surface of your cake, so make sure you use a tea towel around the outside when you roll up the sponge sheet.


This is important when rolling the cake, as the more cream there is on the outer edge, the more that will ooze out as it is being rolled.

The centre of the cake where the innermost roll is where the strawberries will sit, as well as the largest amount of cream. The rest of the roll will have a thinner layer of cream as it tapers out to the edge.

If you apply a thick layer to the outer part of the roll it will almost definitely be squeezed out of the cake when rolled up.


Once you have successfully filled and rolled the cake, wrap it tightly with cling wrap. I like to use two layers of cling wrap to give the cake a firm shaping. Once the cake has set in this shape in the fridge it won’t unfurl once unwrapped.


Trying to cut this cake with a blunt knife may result in the cream to ooze out of the sides. Make sure your knife is warm and sharpened so it can slice through the layers of cake easily.

I like to run my knife under a stream of hot water and wiping it dry with a tea towel before slicing, this brings the knife to the perfect temperature.

Japanese style strawberry Swiss roll cake with vanilla whipped cream



The cake can crack for a couple of reasons:

  • The cake was too dry; usually as a result of overbaking, or the oven temperature being too high
  • The cake wasn’t rolled in a tea towel, or the cake had cooled too much before being rolled
  • The cake was rolled too tight

The easy solution is to roll the cake as soon as it comes out of the oven. At this stage it is more flexible and can be moulded into the desired final shape.


There are a couple of reasons for a dense sponge:

  • The meringue wasn’t whipped to stiff peaks
  • The batter was folded too much, causing the meringue to deflate
  • The cake was underbaked, causing it to deflate as it cooled


As this cake is rolled we want it to have perfect browning, so that the exterior is even and smooth. After taking the cake out from the oven remove the baking paper from the base immediately. By doing this the caramelised layer should come off on the baking paper to reveal a smooth, even coloured cake surface.

If there are still sections of caramelisation on the cake you can go in with a thin knife or spatula and gently scrape the areas off.


If the cream is oozing out of the cake once rolled it means the cream hadn’t been whipped to the right consistency. The cream should be whipped to stiff peaks, so that when the cake is rolled it has the structure to stay in the cake.


As the strawberries are irregularly shaped there will be some sections of the cake where the strawberries are not visible. If you want the strawberries to be visible in every slice use evenly shaped strawberries.

The first slice into the cake should be carefully measured out so it slices through the middle of a strawberry, then each slice after should be an easy equal distance from the last.


This cake lasts for up to 3 days when stored in an airtight container in the fridge.

Japanese style strawberry Swiss roll cake with vanilla whipped cream

Soft and tender sponge cake filled with light whipped cream and fresh tangy strawberries

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 1 roll cake 1x
  • Category: Cake
  • Method: Easy
  • Cuisine: Asian




  • 25 g White sugar (I) (2tbsp)
  • 85 g Cake flour (¾ cup)
  • 50 g Milk (3tbsp 1tsp)
  • 50 g Vegetable oil (¼ cup)
  • 4 Egg yolks
  • 4 Egg whites
  • 60 g White sugar (II) (¼ cup 2 tsp)


  • 150g Thickened cream (⅔ cup)
  • 25g White sugar (2 tbsp)
  • 1 tsp Vanilla extract


  • 6-7 Evenly sized strawberries, trimmed



  1. Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper
  2. Heat the milk in a small saucepan until steaming
  3. Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together
  4. Slowly add the hot milk to the egg yolk mixture and whisk
  5. Sift the cake flour into the milk/yolk mix and whisk until combined
  6. In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
  7. Fold the meringue mixture into the yolk mixture ⅓rd at a time until just combined
  8. Pour into the lined cake tin and bake for 25 minutes
  9. Remove from the oven and invert onto a sheet of baking paper
  10. Remove the baking paper and replace with a clean kitchen towel
  11. Flip the cake so the towel is on the bottom and the baking paper is ontop
  12. Roll the cake from one short end to the other, place seam side down and allow to cool completely


  1. In a medium sized bowl whip the thickened/heavy cream with sugar to soft peaks
  2. Add the vanilla extract and continue whipping until stiff peaks


  1. Unroll the cake, then remove the baking paper and kitchen towel
  2. Spread a thin layer of cream over the cake, and then place the whole strawberries end to end across the short length of the cake
  3. Cover the strawberries with more cream, then roll the cake following the curl
  4. Wrap the rolled cake in cling wrap and let rest in the fridge for minimum 2 hours
  5. Remove, dust with icing sugar and serve

Strawberry Swiss Roll Cake Recipe (video)

overhead view of strawberry cake with fresh strawberries and whipped cream frosting

This light and fruity strawberry swiss roll cake recipe is what cake dreams are made of! It’s so incredible fluffy and simply melts in your mouth! I make this classic cake recipe with my easy Vanilla Sponge Cake recipe and fill the cake with crushed and diced strawberries. For the frosting, I use a creamy and delicious mascarpone whipped cream frosting. It’s so delicious, you’ll want to eat it with a spoon! I garnish my strawberry cake simply with more strawberries for an elegant finish!

Ingredients for Strawberry Cake

I love how simple and delicious this strawberry swiss roll cake is! Plus, it requires just a few ingredients! Here are the main ingredients you’ll need for this recipe:

  • Eggs: for making the vanilla sponge cake. Have the eggs at room temperature for best results. Cold eggs will take longer to whisk.
  • Sugar, Flour, Baking Powder: for making the sponge cake. Use all-purpose flour for best results.
  • Strawberries: while fresh strawberries will work the best, frozen berries will also work. Just thaw the frozen berries first.
  • Heavy Cream: for making the mascarpone whipped cream frosting. Use very well chilled heavy cream for best results.
  • Mascarpone Cheese: soften the cheese for about 15 to 20 minutes prior to using it for the frosting. Don’t let the cheese warm too much, otherwise it can separate. You can also use cream cheese for this recipe.
strawberry swiss roll cake with whipped cream and fresh berries

Easy Vanilla Sponge Cake

This easy strawberry swiss roll cake starts with the cake, of course! Most swiss roll cake recipes use a simple sponge cake recipe since sponge cakes are easier to roll and don’t break very easily. Sponge cake is also on the drier side and will hold its shape well, even after being softened with the crushed strawberry filling. I always use my easy Vanilla Sponge Cake recipe; I simply reduce the amount of ingredients in the original recipe for less cake batter. Make sure to check out my sponge cake video recipe for in-depth instructions.

Here are a few tips for making this Strawberry Swiss Roll cake a success:

  • Beat the eggs, sugar and vanilla on high speed for up to 10 minutes, until the eggs are extra fluffy. Gently fold in the flour, in small batches, folding gently! Sponge cakes get all their volume from the eggs so it’s important to mix carefully.
  • Always sift the flour into the eggs! Sift the flour into the eggs in small batches and fold gently after each addition. You want to keep the eggs as light and fluffy as possible.
  • Don’t grease your baking tray with butter or oil, only use a sheet of parchment paper!

Rolling the Sponge Cake

IMPORTANT: roll the sponge cake immediately after removing it from the oven!! Do not let the cake cool flat, otherwise it will be impossible to roll later.

Once I have my sponge cake baked, I remove it from the oven and immediately run a knife along the edges to release it from the sides of the pan. Next, I dust the top with a light dusting of confectioner’s sugar, then I invert the pan, revealing the parchment paper. I remove the parchment paper since it can set into place and it’s harder to remove later. Next, I line the cake with a clean dinner napkin and gently roll the cake. Try not to roll the cake too tightly as this will cause the cake to break and crack. I always allow the sponge cake to cool completely before assembling my strawberry cake!

overhead view of strawberry cake with fresh strawberries and whipped cream frosting

Making Mascarpone Whipped Cream Frosting

You’re going to LOVE my light, fluffy and creamy mascarpone whipped cream frosting! It’s the best frosting ever for this strawberry swiss roll cake! And, it holds its shape well enough to pipe, too!

  1. I make this frosting with softened mascarpone cheese, whisked together with confectioner’s sugar and vanilla. It’s important to cream the cheese with the sugar and vanilla before adding any heavy cream! This step insures that the frosting stays smooth and clump-free!
  2. I add the chilled heavy cream last and then whisk for 4 to 5 minutes, until stiff peaks form. It’s important that the cream is extra cold for best results.
  3. If you are not going to use the frosting right away, store it in the refrigerator. This mascarpone whipped cream works best when it’s chilled!
  4. If the frosting starts to get too soft, place it back into the refrigerator and let it chill for 30 to 45 minutes. Once chilled, whisk it again until stiff peaks form.
slice of strawberry swiss roll with mascarpone cream and diced strawberries

How to Make Strawberry Swiss Roll Cake

You’ll love how easy this strawberry swiss roll cake is to assemble!

  1. Before you start assembling the cake, make sure the sponge cake is completely cooled. A warm cake will instantly melt the filling!!
  2. I gently unroll the cake and then spread a layer of crushed strawberries onto the cake first. The crushed berries will add lots of flavor and make the sponge cake more moist.
  3. Next, it’s time for the mascarpone frosting! I add about two-thirds of the frosting onto the inside and reserve the rest for later. After adding a sprinkling of diced strawberries, it’s time to roll the cake back up.
  4. Always roll the cake the same way it was rolled initially and help it along by supporting the back of the cake roll with your hand. I like to have a tray ready at the end of the cake so I can simply roll the cake onto my serving platter.
  5. Frost the outside of the cake with the remaining frosting, garnish with strawberries and then place the cake into the refrigerator to chill.
  6. I recommend chilling for 4 to 6 hours, or overnight for best results.

Troubleshooting Tips

Having trouble making the perfect swiss roll cake? Here are some common mistakes and fixes!

  • Sponge cake cracked and broke when rolling initially: make sure to roll the cake as soon as you take it out of the oven! Even a couple of minutes can make a difference. Once the cake cools, it’s impossible to roll without breaking.
  • Cake roll falls apart after filling: do not overfill your swiss roll cake. Overfilling the cake with too much frosting or berries will also cause it to break. If you want more strawberries, simply serve them on the side with each cake slice.
  • My frosting is too runny: first, is the frosting just soft or separated? If it’s too soft, place it into the refrigerator for up to 1 hour, then whisk again until stiff peaks form. If the frosting is curdled and watery, it’s broken and unfortunately cannot be fixed.


Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

  • Large Baking Sheets – I love these aluminum baking pans for so many things: from baking cakes to roasting vegetables, they’re the perfect size!
  • KitchenAid Handheld Mixer – if you need a mixer for small baking jobs, this one is my favorite! So convenient and powerful.
  • Copper KitchenAid Stand Mixer – the mixer I used for the sponge cake is available at Williams Sonoma only. They are sometimes out of stock but keep checking back for availability!
  • Nesting Glass Mixing Bowls – these kitchen bowls are the most used in my kitchen! I love all the different sizes!

Strawberry Swiss Roll Cake Recipe (video)

45 mins prep + 16 mins cook

Easy strawberry swiss roll cake with mascarpone whipped cream frosting and fresh strawberries!

For Vanilla Sponge Cake:

  • 4 large eggs
  • ¾ cup white granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/3 cup confectioner’s sugar, for dusting

For Mascarpone Frosting:

  • 8 oz mascarpone cheese, softened at room temp for 20 mins
  • 1 cup confectioner’s sugar
  • 2 tsp vanilla extract
  • 2 ½ cups heavy cream, very chilled
  • 1 cup crushed strawberries
  • 1 ½ cups diced strawberries
  • Extra berries, for garnish


Making the Sponge Cake:

  • Preheat the oven to 350F/177C. Line a large, 13×18-inch (33×46-cm) baking sheet with parchment paper and leave the sides ungreased.
  • Prepare the sponge cake first. Place the eggs, vanilla and sugar into a mixer bowl and whisk on high speed for 8 to 10 minutes, until the eggs are thick, fluffy and pale creamy in color. If using a hand mixer, increase mixing time by 3 to 5 minutes. In a separate bowl, combine the flour and baking powder. Sift the flour into the egg mixture in small batches, folding it in gently but thoroughly after each addition. Fold from the bottom of the mixing bowl to ensure all the flour gets incorporated.
  • Spread the cake batter evenly to the edges of the prepared baking sheet using a spatula. This cake will not self-level so spreading it evenly is important. Bake the sponge cake in the preheated oven for 16 to 18 minutes, until it’s a light, golden color on the top.
  • Immediately after removing the cake from the oven, run a knife along the edges of the pan to release it and sprinkle the top with confectioner’s sugar. Invert the cake onto a wire rack (watch my video to see how it’s done), then remove the parchment paper. Place a clean kitchen towel or dinner napkin on top of the cake, then gently and loosely roll the cake, lengthwise. Allow the cake to cool completely on the wire rack before assembling.

Making the Frosting:

  • For the mascarpone whipped cream, place the softened cheese, confectioner’s sugar and vanilla into a large mixing bowl. Whisk for a couple minutes, until the cheese is smooth. Add ½ cup chilled heavy cream and mix for about 30 seconds, to thin out the cheese mixture. Next, add the remaining heavy cream and whisk for 4 to 5 minutes on high speed, until stiff peaks form. Keep the frosting refrigerated if not using right away.
  • If the frosting gets too soft, place it back into the refrigerator and let it chill for 30 to 45 minutes. Once chilled, whisk again to stiff peaks.

Assembling the Cake:

  • To assemble the cake, first gently unroll the cake and remove the dinner napkin. Spread the crushed strawberries onto the sponge cake, evenly to all the edges. Next, add two-thirds of the prepared mascarpone frosting and spread it evenly to the edges using an off-set spatula. Do not over fill the cake, as this can cause it to break. Sprinkle the diced strawberries evenly over the mascarpone cream.
  • Gently roll the cake back up the same way it was roll initially, supporting the back of the cake roll with your hand. Watch my YouTube video to see how I do it.
  • Frost the outside of the cake with the remaining frosting and garnish with dollops of cream. I used French star tip #4 for my cake. Garnish with more fresh strawberries on top.
  • Refrigerate the cake for at least 4 to 6 hours, or overnight for best results. This will allow the frosting to set nicely and the sponge cake will become more moist from the cream and crushed berries.

Strawberry Cheesecake Cake Roll


for 10 servings

  • 6 eggs
  • 1 ½ cups sugar(300 g), divided
  • 2 tablespoons oil
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 1 ½ cups flour(185 g)
  • ¼ cup powdered sugar(40 g)
  • 8 oz cream cheese(225 g), softened
  • 1 tablespoon vanilla
  • 2 cups strawberry(300 g), sliced

Nutrition Info

View Info


  1. Preheat oven to 350°F (180°C).
  2. In a bowl, whisk the eggs until pale yellow, about 2 minutes.
  3. Add in the ¹¹⁄₄ cups (150 grams) sugar and whisk again until combined.
  4. Mix in oil, baking powder, salt, and vanilla.
  5. Add in flour, and fold until smooth and combined.
  6. Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
  7. Bake for 10-15 minutes, or until cooked through.
  8. Lay out a kitchen towel and sprinkle with powdered sugar.
  9. Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
  10. Refrigerate cake for 30 minutes.
  11. In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
  12. Place the cake on the counter and unroll.
  13. Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
  14. Tightly roll the cake bake up, this time just using the towel as a guide.
  15. Top with powdered sugar.
  16. Slice and serve.
  17. Enjoy!

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