To start, preheat your oven to a warm 375°F (190°C). Then, prepare your 10×15 inch jelly roll pan by greasing it and lining it with parchment paper. Now, let’s focus on those precious eggs! In a mixing bowl, beat the eggs on high speed for about 5 minutes until they become thick and lemon-colored. It’s a fun process! Slowly add the cup of granulated sugar, continuing to beat until everything is light and fluffy.

While you wait for that glorious egg mixture, take a separate bowl and combine the cake flour, baking powder, and salt. Then, gently fold this flour mixture into the egg mixture—don’t rush, be gentle! Stir in the vanilla extract until well combined. Now, spread this lovely batter evenly into your prepared pan. Bake it for 10-12 minutes.

Once done, take the cake out of the oven and immediately invert it onto a kitchen towel dusted with powdered sugar—this will help with the rolling later. Carefully remove the parchment paper and roll up the cake in the towel, starting from a short side. Let it cool completely on a wire rack.

While your cake cools, let’s whip up the filling. In a mixing bowl, beat together heavy cream, granulated sugar, and a splash of vanilla until stiff peaks form. When the cake is cool, carefully unroll it and spread the whipped cream over the top, leaving a bit of a border. Arrange those lovely sliced strawberries over the cream. Now, roll the cake back up again (without the towel), cover it, and refrigerate it for at least an hour before serving.