01 - Preheat oven to 350°F. Line a 9x13-inch baking sheet with parchment paper and lightly grease the surface.
02 - Whisk together flour, sugar, salt, and baking powder in a medium bowl until evenly combined.
03 - Beat eggs, milk, melted butter, and vanilla extract in a separate bowl. Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
04 - Spread batter evenly onto the prepared baking sheet. Bake for 12-15 minutes until the cake springs back when lightly touched. Allow to cool completely before proceeding.
05 - While cake cools, whip heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk until stiff peaks form.
06 - Gently remove cooled cake from the pan and place on a clean work surface. Trim the edges for a neat appearance.
07 - Spread whipped cream evenly over the cake surface, leaving a 1/2-inch border along one long side. Sprinkle diced strawberries uniformly across the cream layer.
08 - Starting from the opposite long side, carefully roll the cake up tightly. Use the parchment paper to guide and support the roll. Refrigerate for 20 minutes to set the shape.
09 - Remove from refrigerator and slice the rolled cake into 8 even pieces to resemble sushi rolls.
10 - Top each piece with a thin strawberry slice and sprinkle with chopped mint if desired. Serve chilled for best results.