Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.

Whisk the egg whites until soft peaks form. Gradually add the caster sugar and continue whisking until stiff peaks form.

Fold in the vanilla extract gently.

Spread the meringue mixture evenly on the prepared baking sheet.

Bake for 1 hour, then turn off the oven and let the meringue cool inside.

Once cooled, carefully peel the meringue off the parchment paper.

Spread the whipped cream over the meringue and top with sliced strawberries.

Roll the meringue tightly from one end to the other.

Chill in the fridge for at least 30 minutes before serving.