Preheat your oven to 350°F (175°C). Prepare a large baking tray by lining it with parchment paper.

Carefully separate the egg whites from the yolks and place them in large bowls. Add cream of tartar to egg whites and beat until frothy.

Whisk together egg yolks, sugar, milk, vegetable oil, and vanilla extract until smooth. Gradually add flour and baking powder, then fold in egg whites.

Pour the batter onto the prepared tray and spread evenly. Bake for about 12-13 minutes until lightly golden.

Remove from oven and cool in the pan for a few minutes. Roll the cake in parchment paper while warm to hold its shape.

Whip the cold cream with powdered sugar and vanilla extract until soft peaks form. Set aside.

Spread whipped cream over the cooled cake and scatter diced strawberries. Carefully reroll the cake from the short end.

Wrap the roll tightly in plastic wrap and refrigerate for at least 6 hours or overnight.

Unwrap, trim the ends, and serve. Dust with powdered sugar if desired.