Strawberry Cream Cake Roll

4 eggs
1 tsp. vanilla extract
3/4 c. sugar
3/4 c. cake flour
1 tsp. baking powder
1/4 tsp. salt
confectioners’ sugar

Cream Filling:
1 c. whipping cream
1/4 c. sugar
1/2 tsp. vanilla extract
2 c. fresh or frozen strawberries, cut up
confectioners’ sugar
additional whole strawberries
whipped cream, optional

In an mixing bowl, beat eggs and vanilla on high speed for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder, and salt; fold gently into egg mixture just until combined. Pour into a jelly roll pan. Spread batter evenly over pan. Bake at 375 degrees for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners’ sugar. Peel off paper from cake; roll up cloth and cake. Cool. For filling, whip cream, sugar, and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries . Roll up cake again and chill 2 hours before serving. Sprinkle with confectioners’ sugar; garnish with additional strawberries and whipped cream if desired.