Strawberry Shortcake Roll

Instructions

1. Preheat oven to 350 degrees F and line an 18x13-inch rimmed baking sheet with parchment (do not grease). Beat the egg whites, lemon zest, 1/2 cup sugar, 1 tsp salt, and cream of tartar with an electric mixer to medium-stiff glossy peaks, 6-9 min.
2. Whisk the egg yolks, milk, and oil in a large bowl; sift in the cake flour and whisk until smooth. Fold in the meringue in 4 batches until only a few streaks remain. Spread evenly in the pan and bake until the top springs back when gently pressed, 20-25 min. Let cool in the pan 30-40 min.
3. Stir 1/4 cup sugar, the pudding mix, vanilla, 1/2 tsp salt, and 1/4 cup cream until smooth; beat in the remaining 1 3/4 cups cream to medium-firm peaks, about 4 min. Hull and slice 1 lb strawberries; reserve 4-5 nice ones for decorating.
4. Release the cake from the pan edges and invert onto a clean parchment sheet; peel away the liner and trim the edges. Reserve 1 1/2 cups whipped cream for serving; spread the rest over the cake and scatter with chopped strawberries. Roll up from a short end using the parchment to shape, transfer seam-side down to a platter, and chill until set. Decorate with reserved strawberries and cream.