Prepare the Cake:

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 3-4 minutes, or until the mixture becomes pale, thick, and fluffy.

Add Wet Ingredients: Add the water and vanilla extract to the egg mixture, mixing on low speed until combined.

Combine: Gradually fold in the dry ingredients, being careful not to overmix. Gently spread the batter evenly into the prepared pan.

Bake: Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center.

Roll the Cake:

Prepare for Rolling: While the cake is still hot, dust a clean kitchen towel generously with powdered sugar. Carefully invert the hot cake onto the towel, peel off the parchment paper, and roll the cake up (starting from the short end) along with the towel. This step helps shape the cake without cracking. Let it cool completely while rolled up.

Prepare the Filling:

Whip the Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Add Strawberries: Gently fold in the chopped strawberries into the whipped cream.

Assemble the Cake Roll:

Unroll the Cake: Once the cake has cooled, carefully unroll it. Spread the strawberry whipped cream filling evenly over the cake.

Reroll the Cake: Gently roll the cake back up, this time without the towel. Wrap the cake roll in plastic wrap and refrigerate for at least 1-2 hours to set.

Serve:

Garnish: Before serving, dust the top of the cake roll with powdered sugar and garnish with additional fresh strawberries if desired.

Slice and Enjoy: Slice the cake roll into rounds and serve chilled.