Prep the Pan:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

Make the Sponge Cake:
Beat eggs and sugar with an electric mixer for 5–6 minutes until pale, fluffy, and thick.
Stir in vanilla. Sift in flour, baking powder, and salt. Fold gently with a spatula.
In a small bowl, mix milk and oil. Gently fold into the batter until combined.
Spread batter evenly in the prepared pan. Bake for 10–12 minutes until light golden and springy.

Roll the Cake:
While warm, dust a clean kitchen towel with powdered sugar.
Turn cake onto the towel, peel off parchment, and gently roll it up (with the towel inside).
Let it cool completely, seam-side down.

Whip the Cream:
Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.

Assemble the Roll:
Unroll the cooled cake. Spread whipped cream evenly and layer sliced strawberries.
Roll it back up tightly (without squeezing). Place seam-side down.

Decorate:
Pipe whipped cream on top, garnish with halved strawberries, and dust with powdered sugar.