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STRAWBERRY MARSHMALLOW FONDANT ROLLS for Sweet Delights!

STRAWBERRY MARSHMALLOW FONDANT ROLLS
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Delicious strawberry marshmallow fondant rolls featuring a soft, fluffy strawberry sponge cake filled with creamy marshmallow.

Ingredients

Scale
  • For the Strawberry Sponge Cake:
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • ¾ cup granulated sugar
  • ⅓ cup pureed strawberries
  • 1 tablespoon vegetable oil
  • ½ teaspoon vanilla extract
  • A few drops of pink food coloring (optional)
  • For the Marshmallow Filling:
  • 1½ cups mini marshmallows
  • 2 tablespoons unsalted butter
  • 1 tablespoon milk
  • ¼ teaspoon vanilla extract
  • For the Fondant Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon light corn syrup or honey
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
  • 1 tablespoon strawberry puree (for color & flavor)

Instructions

  1. BAKE THE STRAWBERRY SPONGE: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper. Whisk flour, baking powder, and salt together. In another bowl, beat eggs and sugar until pale and fluffy (about 2–3 minutes). Add strawberry puree, oil, vanilla, and coloring. Fold in dry ingredients gently until smooth. Spread evenly into the pan and bake 10–12 minutes, or until the cake springs back lightly.
  2. ROLL & COOL: Immediately turn the warm cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll the cake up in the towel. Let cool completely.
  3. MAKE THE MARSHMALLOW FILLING: Melt marshmallows, butter, and milk in a microwave-safe bowl (15-second bursts, stirring until smooth). Stir in vanilla and let cool slightly until spreadable.
  4. ASSEMBLE THE ROLL: Unroll cooled cake and spread marshmallow filling evenly. Re-roll gently, wrap in plastic, and chill for 30 minutes to set.
  5. MAKE THE FONDANT GLAZE: Whisk powdered sugar, corn syrup, milk, vanilla, and strawberry puree until smooth and glossy. Pour over chilled roll and let drip beautifully down the sides.
  6. SERVE & ENJOY: Dust with a light snowfall of powdered sugar or top with fresh strawberry slices for extra flair.

Notes

  • For a fluffier filling, mix melted marshmallow with whipped cream before spreading.
  • Add crushed freeze-dried strawberries for a stronger fruit burst.
  • Store chilled for up to 3 days — it tastes even better the next day!
  • Serve with a drizzle of strawberry syrup or white chocolate ganache for bakery-level perfection.

Nutrition

Find it online: https://www.homeydishes.com/strawberry-marshmallow-fondant-rolls-recipe/