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Vertical cake with strawberries

An elegant surprise dessert, with video recipe

by Ada Parisi
5 min read
Vertical cake alle fragole

Vertical cake with strawberries: a timeless dessert, elegant, refined and surprising. Much easier to do than to describe, as you can see in the video recipe in which I explain how to achieve this effect on my YouTube channel. The peculiarity of this dessert is the fact that when cut, the layers of sponge cake and cream are vertical and not horizontal. Achieving this effect is not difficult: in practice you have to roll the cake on itself instead of stuffing it horizontally: I avoid any explanation here and I refer you to the video tutorial. Is’ or it's not perfect for Mother's Day?

As for the ingredients, I prepared a soft base with 00 flour and almond flour, very soft. I made a ricotta cream to which I added wild strawberries. I prepared a quick wet based on water and sugar, to be used sparingly. Because the base should not be too soaked or it may break while you roll it up. Since we're in season, I remind you to take a look at my many CAKES WITH STRAWBERRIES, from pies to cakes through frost and ice cream. And don't miss the sweet strawberry pizza and the white-eat tart, strawberries and thyme.

Instead, I covered the strawberry vertical cake with a pink-colored mascarpone cream with food colorings. I buy the Wilton Gel Dyes on Amazon and in my opinion they are exceptional, but if you want to use something natural you can use red turnip juice or even strawberry juice, obviously sifted through a sieve. The decoration? Quick and easy, made using the back of a spoon and using strawberries, wild strawberries, blackberries and mint. The dessert is really amazing. Perfect for Mother's Day, to impress your friends and to show affection to the people you love. Have a good day!

Vertical cake alle fragole


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )



4 whole eggs

80 grams of sugar

120 grams of double zero flour

50 grams almond flour

20 grams of butter

5 grams of baking powder

a pinch of salt


500 grams of ricotta cheese

100 grams of powdered sugar

strawberries or strawberries, to taste


250 grams mascarpone

80 grams of powdered sugar

pink or red food coloring, to taste

strawberries, more, wild strawberries, to taste


150 milliliters of water

80 grams of sugar


Vertical cake with strawberries

For the base of the vertical cake with strawberries, melt the butter in the microwave or in a water bath. Preheat the oven to 170 degrees static. Break the eggs into a bowl, add the sugar and a pinch of salt and whip with an electric whisk until the mixture is frothy, triple in volume and whitish. It will take about 15 minutes. Add the sifted flour with the yeast, the warm melted butter and finally the almond flour. Line a baking sheet with parchment paper (no need to butter and flour) and pour the dough into it. Level with a spatula so as to spread it over the entire surface of the pan and at the same height and cook for about 15 minutes or until the surface is swollen and golden. Churning out, flip on the worktop and (without getting burned) remove parchment paper. Allow to cool.

For the syrup: bring the water to a boil with sugar and reduce by a third. Allow to cool completely. If you want, you can flavor the syrup with a little vanilla or lemon zest.

For the cream cheese: work the ricotta with icing sugar until you get a smooth and homogeneous cream. If the ricotta is too dry, you can add a few tablespoons of fresh liquid cream or a small percentage (10%) about whipped cream.

For mascarpone cover: work mascarpone at room temperature with icing sugar. Then add the food coloring slowly, until you get the desired color. Remember that gel dyes are the best, because it takes very little and the color is more intense.

Assembling the cake: first of all look at the video recipe with step by step tutorial. Divide the base into three equal strips, then spray them all with the wet. Distribute all the ricotta cream, taking care to leave about half of free space along the edges, as you see in video recipe. Spread the wild strawberries on the ricotta. Roll up the first strip on itself, overlap it with the second and continue to roll up, repeat the operation also with the third, as you see in video recipe.

Gently place the roll on the serving plate (with the spiral part facing upwards). Using a pastry bag, cover the whole cake with mascarpone cream. Level it with a spatula. For decoration, all you need is the back of a spoon, with which to create decorative grooves as you see in the video recipe. Complete the cake by garnishing the surface with whole fresh strawberries, wild strawberries, blackberries and fresh mint. Refrigerate until ready to serve. Bon appétit!

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Daniela 26 May 2022 - 12:12

Hello, the cake is gorgeous. I could know the measurements of the mold you used?

Ada Parisi 26 May 2022 - 18:50

Thank you! I used the normal flat baking tray supplied with all standard ovens.

Name*cosimina April 29, 2022 - 23:30

What size pan did you use for the base?

Ada Parisi 30 April 2022 - 15:39

My oven’s pan is 37X44 cm


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