Strawberry season is in full swing and we’re making the most of it! This Baking Therapy strawberry cake roll features sweet, juicy strawberries rolled in a light sponge cake filled with an addictive mascarpone cream – it’s the perfect summer dessert. Plus, the strawberry design on the outside of the cake is seriously adorable.
Related: Lemon Meringue Cheesecake Popsicles
Preheat oven to 350°F. Line a 9×13 quarter sheet pan with parchment paper and set aside.
For the strawberry design: In a small bowl, mix together butter and sugar. Add the cake flour and milk and mix until you get a sticky batter. Divide one third of the batter into a separate bowl and add desired green food colouring. Add red food colouring to the remaining batter. Transfer to two piping bags and cut a small hole to begin piping.
Onto the parchment paper-lined sheet pan, pipe the green batter into a design that mimics strawberry stems. Pipe heart-shaped designs with the red batter to mimic strawberries. Place the pan into the freezer for 10-15 minutes to set.
For the cake batter: In a large bowl, whisk together the egg yolks, oil, milk, flour, baking powder, vanilla and salt. In a separate bowl or in the bowl of a stand mixer, whip the egg whites to soft peaks before adding the icing sugar and cream of tartar then continue to whip to stiff peaks.
Fold ⅓ of the egg whites to the flour mixture to lighten the batter. Once incorporated, fold in another ⅓, followed by the remaining ⅓. Grab the pan from the freezer, pour in the cake batter and smooth out the top. Bake for 20-30 minutes until golden and when a toothpick is inserted, comes out clean. Let cool in the pan for 10 minutes before inverting and removing parchment paper. Grab another sheet of parchment paper, slightly larger than the cake, to loosely roll up the cake. Make sure the strawberry designs are on the outside of the roll. Let cool completely in log form.
For the mascarpone cream: In a large bowl, cream together the mascarpone and icing sugar with a rubber spatula. Add the heavy cream and whip to stiff peaks with a hand mixer or stand mixer. Fold in the vanilla extract.
To assemble, gently unroll the cooled cake and spread the mascarpone cream in an even layer. Add the diced strawberries and carefully use the parchment paper to help roll the cake into a firm log. Place the roll cake onto a sheet pan and refrigerate for at least 2-4 hours or overnight.
Slice and serve!