1. Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.

2. In a large bowl, beat eggs and granulated sugar on high speed until thick and pale (about 5–7 minutes).

3. Sift in flour and baking powder. Add vanilla extract. Gently fold the mixture until combined, keeping it airy.

4. Pour batter into prepared pan, spread evenly, and bake for 10–12 minutes or until golden and springy.

5. While warm, invert the cake onto a clean towel dusted with powdered sugar. Peel off the parchment paper.

6. Gently roll the cake up with the towel inside. Let cool completely in the rolled shape.

7. Meanwhile, beat cream cheese until smooth. Add powdered sugar and mix well.

8. In a separate bowl, whip the heavy cream to stiff peaks. Fold into the cream cheese mixture until smooth and fluffy.

9. Unroll the cooled cake, spread the filling evenly, and sprinkle chopped strawberries over it.

10. Carefully re-roll the cake (without towel), wrap in plastic, and chill for at least 1 hour.

11. Before serving, drizzle with strawberry sauce, dust with powdered sugar, and top with whipped cream and whole strawberries.

12. Slice and serve chilled.