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Rosette Cake with Strawberries and Mascarpone Frosting

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Strawberry rosette cake with fluffy vanilla layers, strawberry fillinh, and a light mascarpone frosting piped into soft roses.

elegant mascarpone rose cake on a cake stand

I make this rosette cake often for birthdays when I want something pretty, light, and full of fresh strawberry flavor.

This rosette cake tutorial shows how to assemble the layers and pipe clean mascarpone rosettes with a simple 1M tip.

What is a rosette cake?

A rosette cake is a simple layer cake covered in swirls of frosting that look like roses.

With a star piping tip and a basic buttercream or mascarpone frosting, you can turn any vanilla or chocolate birthday cake into an elegant rosette cake design.

Why you’ll love this rosette cake

  • Easy rosette cake design – The mascarpone frosting pipes smooth, clean roses without needing heavy buttercream.
  • Light and fresh flavor – Vanilla sponge, strawberry filling, and mascarpone keep the cake soft and not overly sweet.
  • Perfect for special occasions – This rosette cake works for birthdays, baby showers, and small celebrations.

Ingredients You Need

You need these ingredients to make this strawberry rosette cake recipe:

  • Eggs – large, at room temperature
  • Sugar –granulated sugar and powdered sugar for the frosting
  • Flour – cake flour for a softer crumb (all-purpose works too)
  • Baking powder – fresh, aluminum-free
  • Vanilla and Salt
  • Heavy cream – cold, 30–35% fat
  • Mascarpone cheese – keep it cold for whipping
  • Strawberries – fresh or frozen, ripe
  • Lemon juice – freshly squeezed
mascarpone rose swirl cake

Best frosting for a rosette cake

  • Mascarpone frosting – Light, smooth, and not too sweet, it pipes clean rosettes without feeling heavy.
  • Stable enough for piping – With cold mascarpone and cream, the frosting holds its shape well.
  • Perfect with fruit cakes – Pairs naturally with strawberry, raspberry, or lemon fillings.
  • Great alternative to buttercream – Softer texture and fresher taste, ideal for spring and summer cakes.

Tips before you start

  • Use cold ingredients – Cold mascarpone and cream are key for a firm, pipeable frosting.
  • Chill the cake before decorating – A cold cake makes piping rosettes much easier.
  • Apply a thin crumb coat first – It helps the rosettes stick and look cleaner.
  • Don’t overfill the piping bag – Work in small batches to keep the frosting stable.
  • Use a 1M piping tip – It gives the best rosette shape in one smooth swirl.

How to Make a Strawberry Mascarpone Rosette Cake

Whisk the eggs, sugar, and vanilla in a stand mixer on high speed until pale, fluffy, and doubled in volume.

mixing bowl with cake batter

Sift in the flour, baking powder, and salt, then fold gently with a spatula. Fold in the whipped cream until the batter is smooth and airy.

large mixing bowl with whipped cream on cake batter

Divide the batter evenly into 3 prepared cake pans lined with parchment paper.

Bake at 165°C (330°F) for 40–45 minutes, until set. Unmold and cool completely on a wire rack.

cake pan with cake batter

Place the first sponge layer on a cake board inside an acetate-lined ring or deep pan.

Pipe a border of mascarpone frosting, then fill the center with mascarpone whipped cream and strawberry compote.

Stack the remaining layers, repeating the filling.

layer cake assembly on a acetate sheet

Chill the assembled cake for 30 minutes to 1 hour before decorating.

cake on a acetate roll

How to Pipe a Rosette Frosting

  1. Apply a thin crumb coat of mascarpone frosting and smooth with an offset spatula.
  2. Transfer the remaining frosting to a piping bag fitted with a 1M tip.
  3. Mark the cake height into three even sections using a scraper or spatula.
  4. Pipe rosettes starting from the bottom: swirl from the center outward in one smooth motion.
  5. Repeat with the middle row, then finish with the top row until the cake is fully covered.
sliced strawberry rose cake

Storage

  • Store the cake in the refrigerator, covered, for up to 3 days.
  • For best results, keep it chilled and bring to room temperature 20–30 minutes before serving.

Variations & Substitutions

  • Raspberry rosette cake – Swap the strawberry compote for raspberry compote for a tangier flavor.
  • Lemon rosette cake – Fill the layers with lemon curd and lemon mascarpone cream.
  • Chocolate rosette cake – Use a chocolate sponge cake instead of vanilla.
  • Buttercream rosette cake – Replace mascarpone frosting with Swiss meringue buttercream for extra stability.
  • Mini rosette cakes – Bake the batter in smaller pans or molds for individual cakes.

Recipe Questions

Can I make this rosette cake ahead of time?

Yes. Assemble the cake layers the day before and decorate the next day.

Is mascarpone frosting stable enough for rosettes?

Yes, as long as it stays cold and the cake is chilled between steps.

What piping tip is best for rosettes?

A 1M piping tip creates clean, classic rosette swirls.

Can I freeze this cake?

Freeze the cake layers only. Decorate after thawing for the best texture and look.

Can I use buttercream instead?

Yes, Swiss meringue buttercream works very well for rosette cakes.

sliced rose cake

More Cake Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

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Strawberry Mascarpone Rosette Cake

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  • Author: Fadela
  • Total Time: 1 hour 45 minutes
  • Yield: 8 slices
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Description

Delicious strawberry mascarpone rosette cake made with soft vanilla sponge layers, a light mascarpone whipped cream filling with strawberry compote, and a creamy mascarpone rosette frosting.
(Recipe for a 6-inch layer cake – serves 8)

Ingredients

Vanilla Molly Cake

  • 3 large eggs – at room temperature
  • 200 g (1 cup) granulated sugar – extra fine
  • 2 tsp pure vanilla extract
  • 200 ml (¾ cup + 1 tbsp) heavy cream – cold, 30–35% fat
  • 200 g (1⅔ cups) all-purpose flour (T45)
  • 9 g (2 tsp) baking powder
  • 3 g (½ tsp) fine salt

Strawberry Compote

  • 50 g (1¾ cups) strawberries – fresh or frozen, hulled
  • 50 g (¼ cup) granulated sugar – adjust slightly to taste
  • 15 g (1 tbsp) lemon juice – freshly squeezed

Mascarpone Whipped Cream (Filling)

  • 100 g (½ cup / 3.5 oz) cold mascarpone cheese
  • 125 g (½ cup) cold heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Fresh strawberries – chopped or sliced

Mascarpone Frosting (Rosette Topping)

  • 600 g (2½ cups / 21 oz) cold mascarpone cheese
  • 300 g (1¼ cups) cold heavy cream
  • 120 g (1 cup) sifted powdered sugar
  • 1–2 tablespoon cornstarch – optional, to stabilize the frosting

Instructions

Vanilla Molly Cake

  1. Preheat your oven to 330°F (165°C). Line three 6-inch (15 cm) round cake pans with parchment paper.
  2. In the bowl of a stand mixer, whisk the eggs, sugar, and vanilla extract on high speed for 5 to 7 minutes, until the mixture becomes pale and fluffy and doubles in volume.
  3. In a separate bowl, sift together the flour, baking powder, and salt.
  4. In another bowl, whip the cold heavy cream using an electric hand mixer until soft peaks form.
  5. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
    Then fold in the whipped cream, still mixing gently until smooth and combined.
  6. Divide the batter evenly between the prepared pans, smooth the tops, and bake for 40 to 45 minutes. The cakes are ready when a toothpick or knife inserted in the center comes out clean.
  7. Remove from the pans immediately and let the cakes cool completely on a wire rack.
  8. (Optional) Once the cakes are completely cool, trim the top crusts with a serrated knife to level them for a neater layer cake.

Strawberry Compote

  1. Cook the strawberries, sugar, and lemon juice in a saucepan over medium heat until the fruit softens and the juices reduce.
  2. Simmer gently, stirring often, until the compote thickens naturally.
  3. Cool completely before using so the filling sets properly inside the cake.

Mascarpone Whipped Cream (Filling)

  1. In a mixing bowl, add all the ingredients: cold mascarpone, cold heavy cream, powdered sugar, and vanilla extract.
    Whip with an electric hand mixer on low to medium speed until the mixture becomes firm and holds its shape.
  2. Transfer the mascarpone whipped cream to a large piping bag, and refrigerate until ready to use.

Mascarpone Frosting (Rosette Topping)

  1. Place the cold mascarpone, cold heavy cream, sifted powdered sugar, and cornstarch (optional) in a large bowl.
  2. Whip everything together with an electric hand mixer for about 1 minute, until the frosting is smooth, thick, and pipeable.
  3. Keep the frosting chilled until you assemble the cake.

Assembling the Layer Cake

(Use a deep cake pan lined with plastic wrap, a tall acetate cake collar, or an adjustable cake ring for stability.)

  1. Place the first cake layer at the bottom.
    Pipe a border of mascarpone frosting around the edge to form a barrier.
    Fill the center with mascarpone whipped cream, then add a spoonful of strawberry compote and a few pieces of fresh strawberries.
  2. Add the second cake layer, press gently to level, and repeat the layering until all layers are stacked.
  3. Chill the assembled cake for 30 minutes to 1 hour to help it set.
  4. Remove the mold or acetate, then apply a thin layer of frosting (crumb coat) to smooth the edges and lock in the crumbs.
  5. Transfer the remaining mascarpone frosting to a piping bag fitted with a 1M tip.
  6. Measure the height of the cake and lightly mark it into thirds using a spatula or cake scraper.
  7. Pipe rosettes starting from the bottom row, swirling from the center outward. Continue with the middle and top rows until the entire cake is covered in creamy roses.
  8. Refrigerate the finished cake for at least 1 hour before serving to allow the rosettes to firm up.

Equipment

Notes

Storage: This strawberry rosette cake keeps well in the refrigerator for up to 3 days, stored in a cake dome or an airtight container.

Tips:

  • Make the cake the day before for easier assembly.
  • Use cold cream to ensure the whipped frosting holds its shape.
  • Assemble the cake in a ring or deep pan for better layer stability.
  • Chill the cake between each step for a clean finish.
  • Pipe the rosettes using a 1M tip, starting from the center and swirling outward.
  • If the frosting softens, chill it briefly before continuing.
  • For a cleaner look, trim the top crust of each cake layer before stacking.
  • Avoid leaving the cake at room temperature for too long.
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Category: cake, layer cake
  • Cuisine: American

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