For the sponge cake:

4 large eggs

¾ cup granulated sugar

1 tsp vanilla extract

¾ cup all-purpose flour

1 tsp baking powder

Pinch of salt

For the filling:

1 cup heavy cream

2 tbsp powdered sugar

1 cup fresh strawberries, thinly sliced

2 tbsp strawberry jam (optional)

For garnish:

Powdered sugar, for dusting

Extra strawberries, for decoration

Make the sponge cake

Preheat oven to 350°F (175°C). Line a 10x15-inch baking pan with parchment paper.

In a large bowl, beat eggs and granulated sugar together until pale, thick, and fluffy (about 5 minutes).

Stir in vanilla extract.

Sift together flour, baking powder, and salt, then gently fold into the egg mixture without deflating the batter.

Spread evenly into prepared pan and bake for 10–12 minutes until golden and springy to the touch.

Roll the sponge

While warm, turn the cake onto a clean towel or parchment sheet. Roll it up gently (with the towel inside) and let cool completely.

Prepare the filling

Beat heavy cream with powdered sugar until stiff peaks form.

Unroll the cooled sponge and spread with strawberry jam (if using), whipped cream, and sliced strawberries.

Assemble

Carefully re-roll the sponge, this time without the towel. Trim ends for a neat look.

Dust with powdered sugar and garnish with extra strawberries.