Preheat the oven to 350°F (175°C) and line a 10x15 inch baking sheet with parchment paper.

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

Fold in the all-purpose flour and baking powder until just incorporated.

Spread the batter evenly onto the lined baking sheet and bake for 10-12 minutes.

Remove from oven and let it cool slightly, then transfer to a wire rack to cool completely.

Spread a layer of heavy whipping cream over the cooled cake.

Slice fresh strawberries and arrange them in a line across the whipped cream.

Starting from the edge closest to you, carefully roll the cake tightly into a log shape.

Wrap the roll tightly in plastic wrap and refrigerate for 30-60 minutes.

Slice the roll into rounds and dust with powdered sugar before serving.