1. Preheat and Prepare Pan:

• Preheat oven to 375°F (190°C).
• Line a 15x10x1-inch baking pan with parchment paper or waxed paper.
• Grease the paper. This is important to prevent the cake from sticking.

2. Beat Eggs and Sugar:

• In a large bowl, beat the eggs with the vanilla extract on high speed with an electric mixer for 5 minutes, or until the mixture is lemon-colored and thickened.
• Gradually add the sugar, beating constantly until it’s dissolved.

3. Combine Dry Ingredients:

• Combine the sifted cake flour, baking powder, and salt in a separate bowl.

4. Fold in Dry Ingredients:

• Fold the dry ingredients gently into the egg mixture, just until combined. Do not overmix.

5. Pour and Bake:

• Pour the batter into the prepared pan, spreading it evenly.
• Bake until light brown, 10-12 minutes.

6. Roll Up the Cake:

• Turn the warm cake out onto a kitchen towel that has been generously dusted with confectioners’ sugar.
• Gently peel off the parchment paper.
• Roll up the cake in the towel, jelly-roll style, starting with a short side.

7. Cool Completely:

• Cool the rolled-up cake completely on a wire rack. This helps to set the shape and prevents cracking.

8. Make the Cream Filling:

• While the cake is cooling, make the filling. In a chilled bowl, whip the heavy whipping cream, sugar, and vanilla extract until soft peaks form.

9. Assemble the Cake:

• Carefully unroll the cooled cake.
• Spread the whipped cream filling evenly over the cake, leaving about a 1/2-inch border around the edges.
• Sprinkle the cut-up strawberries evenly over the whipped cream.

10. Re-Roll and Chill:

• Roll up the cake again, without the towel this time.
• Wrap the rolled cake in plastic wrap and chill for at least 2 hours before serving. This allows the filling to set and the flavors to meld.

11. Garnish and Serve:

• Just before serving, dust the cake with confectioners’ sugar.
• If desired, top with additional whole strawberries and sweetened whipped cream.