Irresistible Strawberry Swiss Roll Cake

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
In a mixing bowl, beat the eggs and sugar with an electric mixer until the mixture is pale and tripled in volume, about 5-7 minutes.
Gently fold in the vanilla extract, flour, baking powder, and salt until just combined. Do not overmix.
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the top springs back when touched.
Roll the Cake:

While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
Roll the cake tightly with the towel (starting from the short side) and let it cool completely.
Prepare the Filling:

In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold in the chopped strawberries.
Assemble the Swiss Roll:

Carefully unroll the cooled cake. Spread the strawberry cream filling evenly over the surface, leaving a 1-inch border around the edges.
Roll the cake back up tightly without the towel, and place it seam-side down on a serving plate.
Add the Topping:

Warm the strawberry jam slightly and brush it over the top of the Swiss roll.
Decorate with sliced fresh strawberries for a beautiful finish.
Chill and Serve:

Refrigerate the roll for at least 1 hour before slicing. Slice into even pieces and serve chilled.
Serving and Storage Tips