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1
Position rack in center of oven and preheat to 400u00b0F.
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2
Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
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3
Grease the parchment paper with shortening.
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4
Beat egg whites in large bowl until soft peaks form.
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5
Gradually add 11/4 cups sugar, beating until meringue is stiff and shiny.
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6
Spread meringue evenly in prepared baking sheet.
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7
Bake until pale golden, about 8 minutes.
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8
Reduce oven temperature to 325u00b0F.
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9
Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
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10
Remove baking sheet from oven.
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11
Run knife around pan sides to loosen meringue.
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12
Turn out onto sheet of parchment paper.
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13
Carefully peel off parchment paper.
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14
Cool meringue 25 minutes.
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15
Whip cream and vanilla in medium bowl to stiff peaks.
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16
Mix sliced strawberries and preserves in another medium bowl.
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17
Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
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18
Spread whipped cream over strawberry mixture.
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19
Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
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20
Place roulade, seam side down, on platter.
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21
Refrigerate at least 1 hour and up to 4 hours.
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22
Dust roulade with powdered sugar.
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23
Cut into slices.
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24
Transfer to plates.
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25
Garnish with whole strawberries, if desired.
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26
Serve roulade chilled.
