Step 1. Preheat oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper.
Step 2. In a stand mixer, add the egg whites. Begin whisking on medium speed until foamy. Gradually add the monk fruit sweetener (4 tbsp), and continue beating until stiff peaks form.
Step 3. Add the egg yolks one at a time, gently folding them into the mixture.
Step 4. Sift in the gluten-free flour and fold until just combined.
Step 5. Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake is cooked through and lightly golden.
Step 1. Allow the cake to cool for 2–3 minutes.
Step 2. While still warm, carefully invert onto a sheet of parchment paper. Gently roll it up with the parchment, then let it cool completely.
Step 1. In a chilled bowl, add heavy whipping cream and monk fruit sweetener (3–4 tbsp).
Step 2. Beat on high speed until stiff peaks form.
Step 1. Unroll the cooled cake carefully.
Step 2. Spread an even layer of whipped cream over the cake.
Step 3. Sprinkle the chopped strawberries across the cream.
Step 4. Roll the cake back up tightly, then refrigerate for at least 10 minutes to set.
Step 1. Remove from the fridge and frost the outside with the remaining whipped cream.
Step 2. Garnish with a row of fresh strawberries on top.
