Filling
- In a large bowl, beat the heavy cream on high speed until soft peaks form.
- Add the sour cream, vanilla extract, and powdered sugar. Continue beating until stiff peaks form.
- Spread onto the cooled cake leaving a one inch border around the edges.
- In a small bowl combine the strawberries, one tablespoon of sugar and lemon zest.
- Scatter strawberries over the top of the whipped cream.
- Starting at the short end, roll up the cake, letting the parchment fall away as you roll.
- Place the cake seam side down.
- Dust with powdered sugar if desired.
Nutrition
Calories: 247kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 80mg | Potassium: 153mg | Fiber: 1g | Sugar: 22g | Vitamin A: 415IU | Vitamin C: 23.6mg | Calcium: 53mg | Iron: 0.8mg
