1. Prepare the Crust:

1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. In a bowl, beat the eggs and sugar until light and fluffy. Gently fold in the flour and vanilla extract until well combined.
3. Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes, until the cake is golden and springs back to the touch.
4. While the cake bakes, whip the heavy cream and powdered sugar to stiff peaks. Gently fold in the sliced strawberries.
5. Once the cake is done, turn it onto a damp tea towel and peel off the parchment. Roll it up with the towel to cool.
6. Unroll the cooled cake, spread with the strawberry cream filling, then roll up again without the towel. Chill before serving.