Preheat your oven to 150°C (300°F).

In a large bowl, combine the corn oil and milk. Stir until emulsified (no oil floating on the surface).

Sift the low-gluten flour into the mixture and add the red velvet liquid. Mix well.

Separate the egg whites and yolks. Add the egg yolks to the red velvet mixture and stir until smooth.

In a separate, clean bowl, whisk the egg whites with powdered sugar using an electric mixer until soft peaks form. The peaks should bend slightly when you lift the beater.

Gently fold the egg yolk mixture into the whipped egg whites using a spatula, being careful not to deflate the mixture.

Pour the batter into a baking pan lined with parchment paper. Tap the pan to release air bubbles and smooth the surface with a spatula.

Bake the cake in the preheated oven for 20 minutes, or until the surface springs back when gently pressed. Once baked, invert the cake onto a cooling rack, peel off the parchment paper, and allow it to cool.

In a chilled bowl, add the heavy cream and white sugar. Use an electric mixer to whip the cream until stiff peaks form, being careful not to overwhip it.

Once the cake has cooled, lay it flat on a piece of fresh parchment paper. Spread an even layer of whipped cream over the surface of the cake.

Arrange fresh strawberries in the middle, then pipe additional cream over the strawberries. Use a spatula to smooth it out.

Carefully lift the edges of the parchment paper and start rolling the cake tightly, making sure the filling stays in place.

Once rolled, wrap the Swiss roll tightly in the parchment paper and refrigerate for at least 20 minutes to set.

After chilling, remove the parchment paper and place the roll on a serving plate.

Spread a thin layer of whipped cream on top. Use a piping bag to decorate with whipped cream flowers or rosettes.

Place fresh strawberries on top and sprinkle with shredded coconut for extra texture and flavor. The festive red velvet Swiss roll is now ready to serve!