Preheat the oven to 350°F (175°C).

Line a 15x10-inch jelly roll pan with parchment paper.

In a bowl, whisk the eggs and granulated sugar until thick and pale.

Stir in the vanilla extract.

In another bowl, combine the flour, baking powder, and salt. Gradually add to the egg mixture, folding gently.

Spread the batter evenly on the prepared pan and bake for 12-15 minutes until golden brown.

Once baked, let it cool slightly, then place a clean towel over the cake and carefully roll it up while it’s still warm. Set aside to cool completely.

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form, then gently fold in the chopped strawberries.

Unroll the cooled cake, spread the strawberry filling evenly, and roll it back up tightly.

Refrigerate for at least an hour before slicing.