Mix all cherry design ingredients until smooth. Divide batter into 3 small bowls. Color one red, one green and one brown. Place into 3 separate pastry bags. Line a 10" x 10" pan with parchment paper and grease with a small amount vegetable oil using a paper towel. Gently rub onto parchment. Snip off pastry bag points (make sure the brown one is a very tiny hole) and pipe tiny cherries and leaves onto parchment. Use a template underneath, if needed. Place in fridge for 5 minutes. Then pipe very thin lines for the brown stems. Put back in fridge while you make the cake batter.

With an electric mixer, beat the egg yolks and 2 T. sugar until pale yellow. Add water, oil and vanilla. Mix to combine. With mixer on low, gradually add the cake flour. In a separate bowl, beat the egg whites and remaining 2 T. sugar until stiff peaks. Fold into cake batter mixture. Pour into a pastry bag. Pipe batter carefully around the cherries. Tap pan gently to release bubbles. Bake at 350°F for 12 minutes.

Flip the pan immediately after baking onto a fresh sheet of parchment paper. Peel off the paper to reveal pattern. Flip over again and peel of paper. Add a fresh piece of parchment and let cool. Score the cake by very gently dragging knife across cake every 2 inches, not pressing down. Note, you will not actually cut the cake. This just makes it easier to roll.

Beat whipping cream with 2 tablespoons sugar. Spread onto cake. Add chopped strawberries. Gently roll cake. Refrigerate for an hour. Trim edges. Slice and serve.