Ingredients 

Cake Roll:

  • 4 large eggs, room temperature 
  • 1 tsp. vanilla extract 
  • 3/4 cup sugar 
  • 3/4 cup sifted cake flour 
  • 1 tsp. baking powder 
  • 1/4 tsp. salt 
  • Confectioners' sugar

Cream Filling:

  • 1 cup heavy whipping cream 
  • 1/4 cup sugar 
  • 1/2 teaspoon vanilla extract 
  • 2 cups fresh or frozen strawberries, cut up 
  • Optional: Whipped cream and additional whole strawberries

Directions 

  1. Preheat oven to 375°. Line a 15x10x1-in. baking pan with parchment or waxed paper; grease paper and set aside. In a large bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved.
  2. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into prepared pan; spread batter evenly.
  3. Bake until light brown, 10-12 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper from cake; roll up cake in cloth jelly-roll style, starting with a short side. Cool completely on wire rack.
  4. For filling, whip cream, sugar and vanilla until soft peaks form. Unroll cake; spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with cut up strawberries. Roll up the cake again, without towel and chill 2 hours before serving. Just before serving, dust cake with powdered sugar and, if desired, top with additional strawberries and sweetened whipped cream.

Source: Taste of Home