Fresh Strawberry Cake Roll

For Cake: Heat oven to 375 degrees F. Line a 15" x 10" inch jelly roll pan with aluminum foil and coat with cooking spray.

In a large mixer bowl, beat yolks and eggs at high speed about 5 minutes, until thick and lemon-colored. Continuing at high speed, gradually beat in granulated sugar until mixture is pale and thick.

Gently fold in dry ingredients, except powdered sugar, to blend thoroughly. Fold in water, oil and vanilla.

Spread batter evenly in pan. Bake in center of oven about 10 minutes and until springy to touch.

Meanwhile, coat a clean dish towel with powdered sugar. Invert hot cake onto towel close to one long edge. Gently peel off foil. Trim 1/2 inch off each short side of cake. Starting from long side, tightly roll cake and towel. Set on rack to cool completely.

For Filling: In a mixer bowl, whip cream to form soft peaks. Beat in sugar to form stiff peaks. Fold in lemon curd to blend thoroughly. Fold in fresh strawberries.

Gently unroll cake. Spread strawberry mixture evenly on cake and re-roll. Place seam-side down on flat, clean surface. Dust cake with powdered sugar, then cut into equal (about 1 3/4 inch) slices.

Place each slice on serving plate. Garnish with whole and halved strawberries.