1. Preheat Oven:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.

2. Beat Eggs and Sugar:
In a large bowl, beat eggs and granulated sugar using an electric mixer until thick and pale, about 5 minutes. Mix in vanilla extract.

3. Sift and Fold Dry Ingredients:
In another bowl, sift flour, baking powder, and salt. Gently fold into the egg mixture until just combined.

4. Bake:
Pour batter evenly into the prepared pan and bake for 12–15 minutes, or until the cake springs back when touched.

5. Roll Cake While Warm:
Lay a clean kitchen towel on the counter and dust it with powdered sugar. Carefully invert the cake onto the towel, peel off parchment paper, and roll the cake up with the towel from the short side. Let cool completely.

6. Prepare Whipped Cream Filling:
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

7. Unroll and Fill:
Unroll the cooled cake gently. Spread whipped cream evenly over the surface and sprinkle sliced strawberries on top.

8. Roll Up and Chill:
Roll the cake back up without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour.

9. Serve:
Dust with powdered sugar before slicing and serving.