Strawberry Whipped Cream Roll

I have a huge sweet tooth and growing up, my mom always made me a homemade birthday cake. There was one specific cake that I would always ask for year after year, the strawberry whipped cream roll. It was sweet, but not too sweet , light and fluffy and so good, that everybody always came back looking for more. It got to the point where we had to start making two every time because it would be gone so quickly. One thing to remember tho, is that you are using fresh strawberries so they do get moldy if not eaten up within a few days, but you should never have to worry about throwing any of it away. Kids love it, adults love it and it's perfect for anybody who doesn't want something too sweet but needs to feed their craving.

For the cake:
1 cup flour
1 tsp baking powder
1/4 tsp salt
3 large eggs
1 cup sugar
1/3 cup water

Preheat oven to 375 degrees. Grease and line with parchment paper, a 15 1/2 x 10 1/2 x 1 pan. Also known as a jellyroll pan.
Blend flour, baking powder and salt in a bowl. Beat eggs 2-3 minutes until thick. Add sugar. Blend in water and vanilla. Fold in flour mixture. Bake 12-15 minutes.
Take out of pan and put on a powdered sugar covered dish towel and roll up. Let cool.

For the whipped cream:
1 cup chilled whipping cream
1/4 cup powdered sugar, sifted
1 tsp vanilla

Whip whipping cream, powdered sugar and vanilla until thick and fluffy.

1/2 lb strawberries, sliced and patted dry

When cake is cool, unroll, cover with a layer of whipped cream and a layer of strawberries. Roll back up and refrigerate.