Preheat your oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper.
In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, about 5 minutes.
Add the vanilla extract, flour, baking powder, and salt to the egg mixture, folding until just combined.
Gradually mix in the milk until the batter is smooth and well combined.
Pour the batter into the prepared pan, spreading it evenly to create a uniform thickness.
Bake for 12-15 minutes or until the cake springs back when gently pressed.
Remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper and roll the cake up in the towel, starting from one short end.
Let the rolled cake cool completely while wrapped in the towel.
In a bowl, combine the fresh strawberry puree and gelatin, then let it sit for a few minutes.
In another bowl, whip the heavy cream until soft peaks form, then add powdered sugar and continue whipping until stiff peaks form.
Gently fold the strawberry mixture into the whipped cream until well combined.
Unroll the cooled cake and spread the strawberry filling evenly over the surface, leaving a small border around the edges.
Roll the cake back up carefully, this time without the towel, and place it seam-side down on a serving plate.
Refrigerate the cake roll for at least 1 hour to set the filling.
Slice and serve, garnishing with whipped cream and fresh strawberries if desired.
