Prepare the sponge cake:

Preheat your oven to 375°F (190°C) and line a 10×15-inch baking sheet with parchment paper.
In a clean bowl, beat the egg whites until soft peaks form. Gradually add half of the sugar and continue beating until stiff peaks form.
In another bowl, beat the egg yolks, remaining sugar, and vanilla extract until pale and creamy.
Gently fold the egg whites into the yolk mixture, then sift the flour, salt, and baking powder over the mixture. Fold until just combined.
Spread the batter evenly onto the prepared baking sheet. Bake for 10-12 minutes, or until the cake springs back when touched.
Roll the cake:

Once baked, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
While still warm, roll the cake (with the towel) from the short end. Allow it to cool completely.
Prepare the filling:

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold in the chopped strawberries.
Assemble the roll cake:

Unroll the cooled cake and spread the strawberry cream filling evenly over the surface.
Roll the cake back up tightly (without the towel) and place it seam-side down on a serving plate.
Decorate:

Dust the top with powdered sugar and garnish with sliced strawberries.
Serving and Storage Tips
Slice the roll cake into even pieces and serve chilled or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations