This Strawberry Shortcake Roulade is the quintessential summer dessert. Cake rolls are always stunning but this one is particularly so. Light and airy cake wrapped around a sweet whipped cream and fresh strawberry filling. Irresistible!
In a medium bowl, whisk together the egg yolks, oil, milk, vanilla extract, two-thirds cup of sugar, and lemon zest.
In a small bowl, whisk together the flour, cornstarch, baking powder and salt.
Stir dry ingredients into the wet just until combined.
In a medium bowl, beat egg whites on med-high until soft peaks form (1 to 2 minutes). Add the remaining one-third cup of sugar and continue beating on med-high speed until stiff peaks form (another 1 to 2 minutes).
Fold egg whites into the batter until fully incorporated.
Pour batter onto prepared baking sheet and bake for 15 minutes or until the top of the cake is light brown. Let cool completely.
In a large bowl, beat the heavy cream on high speed until soft peaks form.
Add the sour cream, vanilla extract, and powdered sugar. Continue beating until stiff peaks form.
Spread onto the cooled cake leaving a one inch border around the edges.
In a small bowl combine the strawberries, one tablespoon of sugar and lemon zest.
Scatter strawberries over the top of the whipped cream.
Starting at the short end, roll up the cake, letting the parchment fall away as you roll.