Preheat your oven to 350 degrees Fahrenheit. Line a jelly roll pan (10×15 inches) with foil and spray it with cooking spray.
Beat the eggs in a large bowl at high speed for about 5 minutes, until frothy and dark yellow.
Add the granulated sugar, lemon juice, and zest to the eggs. Beat again until well combined.
In a separate bowl, whisk together the salt, baking powder, and flour. Gradually mix these dry ingredients into the wet ingredients.
Spread the batter into the prepared pan. Use a wooden spoon or spatula to evenly distribute the batter to the corners.
Bake in the preheated oven for about 10 to 15 minutes until the edges start to pull away from the pan.
While the cake is baking, prepare your workspace by laying out a clean kitchen towel sprinkled with powdered sugar.
As soon as the cake comes out of the oven, turn it over onto the towel. Carefully peel away the foil.
Working from the short end of the towel, roll the cake tightly into the towel. Let cool completely while rolled, at least one hour.
While the cake cools, make the filling by beating the heavy whipping cream with powdered sugar until stiff peaks form.
When the cake has cooled, carefully unroll it from the towel and spread the whipped cream evenly over it.
Re-roll the cake gently but tightly, wrapping it in plastic wrap. Chill in the fridge until it firms up, at least one hour.
Use the remaining whipped cream to frost the outside if desired, and garnish with more strawberries.
Slice and serve with joy!
