Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.

In a bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

In another bowl, beat eggs and vanilla extract until light and frothy (about 5 minutes).

Gently fold dry ingredients into the egg mixture.

Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes until golden brown.

While cooling, whip heavy cream until soft peaks form; fold in pureed strawberries.

Once cooled, invert the sponge onto a powdered sugar-dusted towel, spread with strawberry cream, roll tightly, wrap in plastic, and refrigerate for at least an hour before slicing.