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 together, then gently fold into the egg mixture until smooth.
4. Spread batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
5. Let the cake cool for 5 minutes, then invert onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
6. Roll the cake gently with the towel while still warm. Let it cool completely.
7. Whip the heavy cream and powdered sugar until stiff peaks form. Unroll the cake, spread the whipped cream evenly, and top with strawberry slices.
8. Re-roll the cake without the towel. Chill for at least 1 hour before slicing and serving.