Preheat your oven to 350°F (175°C) and line a 10×15 inch baking sheet with parchment paper.

In a mixing bowl, combine room temperature eggs and sugar. Beat with an electric mixer on medium speed for 5-7 minutes until light and fluffy.

Sift together flour and baking powder, then gently fold into the egg mixture.

Spread the batter evenly on the lined baking sheet to about 1/2 inch thickness.

Bake in the preheated oven for 10-12 minutes until lightly golden and springs back when touched.

Let the cake cool in the pan for 5 minutes, then turn it out onto a powdered sugar dusted towel.

While cooling, whip the cream in a separate bowl until soft peaks form.

Spread the whipped cream over the cooled cake, leaving a small border, then lay the sliced strawberries on top.

Roll the cake tightly from one edge into a log, wrap in plastic wrap, and refrigerate for 30-60 minutes.

Once chilled, slice into 1-inch rounds and dust with powdered sugar or drizzle with chocolate before serving.