0. For the crust: Crack the eggs into a bowl and whisk. Add 150g of sugar and sunflower oil, and continue whisking until combined. Once combined, add the half packet of vanilla baking powder. At this point, you'll have a fairly runny batter. Line a baking sheet with parchment paper and pour in the batter, making sure to smooth it out over the entire surface. Bake at 180°C for 15-20 minutes. Once cooked, let it cool.

1. For the filling: Wash and clean the strawberries and chop them into small pieces in a small saucepan. Add the juice of half a lemon and 2 tablespoons of sugar. Place over heat and stir for about 3 minutes. At this point, you'll have a strawberry-juice mixture that should cool completely. Separately, whip the cream until stiff and add a tablespoon of sugar, continuing to stir.

2. Once all the prepared parts are cool, we can assemble our strawberry and cream roll. Take the base and, keeping it on the parchment paper, drizzle it with the strawberry juice using a spoon. Spread the whipped cream over the entire surface. Then, arrange the strawberry pieces on top of the cream. Roll it up using the parchment paper: starting from one side, carefully fold the entire cake over itself. Once we have the roll, finish wrapping it in the parchment paper and seal the sides like a large candy. Then, refrigerate for 2 to 3 hours.

3. Remove the baking paper, place the roll on a nice plate, and sprinkle the surface with a little icing sugar.