1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and granulated sugar until light and fluffy. Mix in vanilla extract.
3. Sift flour, baking powder, and salt into the egg mixture. Gently fold until just combined.
4. Pour batter into the prepared pan, spreading evenly. Bake for 12-15 minutes or until the cake springs back when touched.
5. While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
6. Roll the cake with the towel from the short end and let cool completely.
7. Whip heavy cream and powdered sugar until stiff peaks form. Unroll the cooled cake and spread with whipped cream, then top with sliced strawberries.
8. Roll the cake back up without the towel. Chill for at least 1 hour before serving. Dust with powdered sugar before slicing.