1. Preheat the oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper.
2. In a large bowl, whisk together the eggs, 1/2 cup of powdered sugar, and vanilla extract until well combined. Gradually whisk in the flour and salt until smooth.
3. Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
4. While the cake is baking, lay out a clean kitchen towel and dust it with the remaining powdered sugar. When the cake is done, immediately invert it onto the towel, with the parchment paper side up. Carefully remove the parchment paper and roll the cake up with the towel starting at a short end. Let it cool completely.
5. In a medium bowl, beat the heavy cream, softened butter, and 1/4 cup of powdered sugar until stiff peaks form. Gently fold in the sliced strawberries.
6. Carefully unroll the cooled cake and remove the towel. Spread the whipped cream mixture evenly over the cake. Re-roll the cake, without the towel, and place it seam-side down on a serving plate.
7. Dust the cake roll with additional powdered sugar if desired. Refrigerate for at least 1 hour before slicing and serving.
🍴 Serve and Enjoy!
Garnish the Strawberry Cake Roll with a few fresh strawberry slices and serve it chilled for a delicious American-style dessert.
