Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.

In a bowl, beat the eggs and granulated sugar using an electric mixer until the mixture becomes light and frothy.

In a separate bowl, sift together the all-purpose flour, cake flour, baking powder, and salt.

Gradually fold the dry ingredients into the egg mixture. Be gentle to keep the batter airy.

Stir in the vanilla extract to combine evenly.

Pour the batter into the prepared jelly roll pan, spreading it evenly.

Place in the preheated oven and bake for 15-20 minutes, or until the cake is golden brown and springy to touch.

Remove from the oven and let cool in the pan for 5-10 minutes. Then, carefully flip the cake onto a clean kitchen towel dusted with powdered sugar.

Starting from one end, roll the cake gently with the towel into a log shape. Allow it to cool completely in this rolled form.

In a bowl, whip the heavy cream with powdered sugar until stiff peaks form.

Once the cake is cool, gently unroll it.

Spread a layer of whipped cream over the surface, leaving about an inch from the edges.

Evenly distribute the sliced strawberries over the whipped cream.

Carefully roll the cake back into its original log shape without the towel.

Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to set.

Remove from the fridge, slice, and enjoy the beautiful layers of strawberries and cream.