Preheat the oven to 350°F and line a 13×9 baking sheet with parchment paper.
Using a stand mixer with a whisk attachment, beat the eggs on a high speed for about a minute until foamy. Gradually add granulated sugar and vanilla extract and continue beat on a high speed for 6-7 minutes, until the mixture is thick, pale, and tripled in size.
Mix all-purpose flour and baking powder and sift it to the mixture in three steps. Using a spatula, fold it in until smooth consistency and no hidden flour pockets. Do not overmix.
Pour the batter on the baking sheet, and using a spatula, even it out. Bake the cake at 350°F for about 10-12 minutes until the top is golden and a toothpick comes out clean.
Take the cake out of the oven, use a clean spatula or a knife to lose the cake from the pan. Remove the cake from the baking pan to the clean linen towel (face down) and remove the parchment paper. Roll the cake into the towel and let it cool off.
While the cake is cooling off, finely dice the strawberries.
Using a hand or stand mixer with a whisk attachment, whisk cold heavy cream, powdered sugar, and vanilla extract until stiff peaks.
Take 2/3 of the whipped cream and mix it together with diced strawberries. Put in the fridge until the cake is completely cooled off.
When the cake is cooled off, carefully unroll the cake and loosen it from the towel. Spread the whipped cream with strawberries evenly over the cake and roll the cake in again. Place it on a serving plate.
To decorate, dust the cake with a tablespoon of powdered sugar. Using the rest 1/3 of the cold whipped cream, pipe 4 large swirls on top and top them with 4 half strawberries.
Refrigerate for a couple of hours before serving. Enjoy!