To prepare the strawberry roll, start with the sponge cake: pour the eggs and vanilla extract into the bowl of a mixer with whisks.

Turn on the machine and slowly add the sugar. Work for about 10 minutes until you get a fluffy, light, and frothy mixture.

Add the flour by sifting it directly into the bowl and gently mix with a spatula from bottom to top to incorporate it.

Butter and line a 12x16 inch baking tray with parchment paper. Then pour the batter into the tray.

Level the surface with a spatula and bake in a preheated static oven at 425°F for 8-10 minutes until the surface is golden and the batter is cooked.

Clearly, adjust according to your oven, it could take fewer minutes or a lower temperature if very powerful.

In the meantime, prepare a sheet of parchment paper and place it on the counter.

As soon as you take the sponge cake out of the oven, you will need to flip it onto the parchment paper sheet, in this way it will remain moist.

Let it cool slightly before very gently removing the parchment paper sheet.

Then cover it again with the parchment paper sheet and let it cool completely.

Now wash the strawberries and remove the stem.

Cut them first into slices and then into cubes.

Pour the cold fresh cream into a bowl; start whipping with electric whisks and slowly add the powdered sugar.

Continue until you get firm, but not overly whipped, cream.

Once the sponge cake is completely cool, remove the parchment paper and fill it with the whipped cream.

Use a spatula to spread it well over the entire surface.

Sprinkle the strawberries on top and, lifting the parchment paper, roll the cake from the shorter side.

Roll it gently and make sure the seam of the roll is facing down.

Wrap it again in the parchment paper and transfer it to the refrigerator for 30 minutes.

Then take the roll and unwrap it.

Dust with powdered sugar, if necessary, trim it, then cut it into slices and serve it!