1. Preheat your oven to 350°F (180°C). Grease a 15x10-inch jelly roll pan with melted butter and line it with parchment paper. Grease the parchment paper as well.
2. In a large mixing bowl, whisk 4 eggs and 1/2 cup of baking powdered sugar together until light and fluffy. Stir in 1 tsp of vanilla extract.
3. In another bowl, sift together 1 cup of flour and 1/4 tsp of salt. Gradually add the dry ingredients to the egg mixture, stirring until just combined. Stir in 1/4 cup of milk until smooth.
4. Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
5. While the cake is baking, lay out a clean tea towel and dust it with 1/4 cup of powdered sugar. Remove the cake from the oven and immediately flip it onto the prepared tea towel. Carefully remove the parchment paper and roll up the cake with the tea towel while it's still hot. Allow the cake to cool completely.
6. For filling, in a separate bowl, beat 1 cup of heavy cream until soft peaks form. Gently fold in the chopped strawberries.
7. Once the cake has cooled, carefully unroll it and spread the whipped cream and strawberry filling evenly over the cake. Roll the cake back up and transfer it to a serving plate. Cover and refrigerate for at least 1 hour before serving.
8. When ready to serve, dust the cake roll with additional powdered sugar and slice it into individual portions.
