1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs on high speed for 5 minutes until thick and pale. Gradually add granulated sugar and vanilla, beating until combined.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold into the egg mixture until just combined.
4. Spread batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
5. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake in the towel starting from the short end. Let cool completely.
6. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Unroll the cooled cake and spread the whipped cream evenly over the surface. Top with sliced strawberries.
7. Gently re-roll the cake without the towel. Dust with powdered sugar before serving.