Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.

Whisk the egg whites in a mixing bowl until soft peaks form.

Gradually add the caster sugar, whisking until the mixture is glossy and stiff peaks form.

Fold in the vanilla extract gently.

Spread the meringue onto the prepared baking sheet and smooth it out evenly.

Bake for 10 minutes, then reduce the temperature to 120°C (250°F) and bake for an additional 1 hour.

Turn off the oven and let the meringue cool inside with the door ajar.

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

Spread the whipped cream over the meringue, then top with sliced strawberries.

Roll the meringue tightly from one end to the other, using the parchment paper to help.

Slice and serve immediately.