Let’s bake and roll this beautiful Strawberry Roll Cake:

1. Preheat and Prepare Pan:

Preheat oven to 375°F (190°C).

Line a 15x10x1-inch baking pan (jelly roll pan) with parchment paper or waxed paper.

Grease the paper thoroughly. Set aside.

2. Beat Eggs and Sugar:

In a large bowl, beat the room temperature eggs with 1 teaspoon vanilla extract using an electric mixer on high speed for a full 5 minutes. The mixture should become pale yellow, thick, and significantly increased in volume.

Gradually add the ¾ cup granulated sugar while beating, continuing until the sugar is dissolved and the mixture is thick and ribbon-like.

3. Fold in Dry Ingredients:

Combine the sifted cake flour, baking powder, and salt.

Gently fold the dry ingredients into the beaten egg mixture by hand using a large rubber spatula, just until combined. Be very careful not to deflate the egg volume – fold gently from the bottom up.

4. Bake the Cake:

Pour the batter into the prepared pan. Spread it evenly to the corners using an offset spatula or the back of a spoon. The layer will be thin.

Bake for 10-12 minutes, or until the cake is light brown and springs back when lightly touched. Watch carefully – thin cakes bake quickly.

5. Prepare Towel and Roll the Cake (Crucial Step!):

While the cake is baking, lay a clean kitchen towel (lint-free, not terrycloth) flat on your work surface. Dust it generously and evenly with confectioners’ sugar.

Immediately after taking the cake out of the oven, carefully invert the hot cake onto the prepared, sugared towel.

Gently peel off the parchment or waxed paper from the cake.

Starting with one of the short sides, carefully and snugly roll up the warm cake and the towel together.

6. Cool the Rolled Cake:

Place the rolled cake (still inside the towel) seam-side down on a wire rack.

Let it cool completely, about 1-1.5 hours. Cooling it in the rolled shape prevents cracking later.

7. Make the Whipped Cream Filling:

In a large bowl, whip the cold heavy whipping cream with an electric mixer until it begins to thicken.

Add the ¼ cup granulated sugar and ½ teaspoon vanilla extract.

Continue beating until soft peaks form. Do not overwhip.

8. Assemble the Roll Cake:

Once the cake is completely cool, carefully unroll it flat on the towel.

Spread the whipped cream filling evenly over the cake, leaving about a ½-inch border along the edges.

Sprinkle the cut-up strawberries evenly over the whipped cream.

Carefully re-roll the cake without the towel this time, starting from the same short side you started rolling from initially.

9. Chill:

Place the finished roll cake, seam-side down, on a platter or baking sheet.

Chill in the refrigerator for at least 2 hours before serving to allow the filling to set and the cake to firm up slightly.

10. Serve:

Just before serving, dust the top of the cake generously with confectioners’ sugar.

If desired, garnish with additional whole strawberries and dollops of extra sweetened whipped cream. Slice and serve chilled!