Once completely cool, carefully unroll the cake. Make the filling by beating the cream with the lemon juice and icing sugar until just holding its shape. Trim the tops of the strawberries, plus enough of the pointy bottom ends so the strawberries can sandwich together in a relatively even line along the length of your cake. Spread the cake all over with a thin layer of cream, then line up the strawberries along the inside edge of your cake. Roll back up completely from the strawberry-lined edge so you have a Swiss roll with the strawberries sitting in the centre. Chill for 2 hours to settle and stick together before neatly slicing to serve.