Lightly butter a 33 x 23cm baking dish and set aside.
On a floured work surface, roll the dough into a rectangle, roughly 40 x 30cm.
With a spatula spread a layer of lemon curd over the dough. Leave about 2cm at the border so that the curd doesn't ooze out whilst rolling. Place the strawberries over the curd sparingly.
Roll the dough tightly. Cut the dough with a serrated knife into 12 rolls. They should be about 2.5cm thick each.
Place the rolls in the baking dish, cover and let them rest for half an hour. In the meantime, preheat the oven to 180°C or 350°F.
Brush the rolls with the egg wash and bake them for about 20 minutes, until golden.
Dust with icing sugar and enjoy!