Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper. Make sure the paper overhangs on all sides for easy rolling later.

Prepare the Cake Batter: In a mixing bowl, beat the eggs and granulated sugar together on high speed until light and fluffy, about 5 minutes. Stir in the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined, being careful not to overmix.

Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake is golden and springs back when gently touched.

Roll the Cake: As soon as the cake is out of the oven, dust the surface with powdered sugar. Place a clean kitchen towel over the cake and carefully invert it onto the towel. Gently peel off the parchment paper.

Rolling Technique: Starting at one short end, gently roll the cake and the towel together into a log. Allow the cake to cool completely while rolled up.

Prepare the Filling: In a mixing bowl, whip the heavy whipping cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

Add Strawberries: Carefully unroll the cooled cake and spread the whipped cream evenly over the surface. Sprinkle the sliced strawberries over the whipped cream.

Roll the Cake Again: Carefully roll the cake back up, using the towel to help guide the rolling. Place the rolled cake on a serving platter, seam side down.

Chill and Serve: Cover the cake roll with plastic wrap and refrigerate for at least 1 hour before serving. This will help the cake set and make it easier to slice. Just before serving, dust the top with powdered sugar for an elegant touch.

Slice and Enjoy: Using a sharp knife, slice the Strawberry Cake Roll into rounds and serve. The combination of fluffy cake, creamy filling, and fresh strawberries will surely delight your taste buds.