Preheat your oven to 400°F (200°C) and prepare a jelly roll pan with cooking spray and parchment paper.

Whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and sugar until thick and pale. Fold in the dry ingredients.

Spread the batter into the jelly roll pan and bake for 8-10 minutes until golden. Let cool for a few minutes in the pan.

Invert the cake onto a powdered sugar-dusted towel and roll it tightly while still warm. Allow it to cool completely.

Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form and fold in diced strawberries.

Unroll the cake and spread the filling evenly over the surface. Roll tightly again and refrigerate for at least 30 minutes.

Slice the roll into 1-inch pieces using a serrated knife. Serve on a platter garnished with quartered strawberries and coulis.