3/4 c. cake flour
salt
1 tsp. baking powder
4 eggs, separated, plus 1 egg white
1 1/4 c. plus 2 tbsp sugar
1/2 tsp. vanilla
1 c. whipping cream
1 qt. strawberries

Sift flour, 1/4 tsp. salt and baking powder together. Beat 4 egg whites stiff in large mixing bowl. Add 1/2 cup sugar, gradually. Beat egg yolks until thick and lemon colored in small bowl. Add 1/4 cup sugar and vanilla gradually. Fold egg yolk mixture into egg whites; fold in sifted ingredients. Place on waxed paper lined 15x10-inch pan.

Bake 12 minutes at 375°F. Turn onto towel dusted with confectioners' sugar. Roll quickly as for jelly roll. Cool on rack.

Whip cream; fold in 2 tbsp. sugar and 1 cup sliced strawberries. Unroll meringue; frost with whipped cream mixture. Roll and chill.

Beat remaining egg white until stiff (or use Cool Whip); add remaining sugar, 1/8 tsp. salt and 3/4 cup sliced strawberries. Beat until stiff, at least 5 minutes.

Frost roll; decorate with whole strawberries immediately after frosting.