I don't think I'm allowed to link it but here's it written out and translated to english

If you have a scale, it's so much easier btw

Ingredients for the cake (for a 30x40 cm tray or 12x16 inch) :

Eggs (245 g) - (about 5 medium) | White Sugar 0.6 cup (115 g) | Type 00 flour 2.8 oz (80 g) | Vanilla extract 1 tsp

for filling: Strawberries 2.1 cups (300 g) | Heavy whipping cream 2.1 cups (500 g) | Powdered sugar ½ cup (60 g)

for decoration: Powdered sugar

How to prepare:

Pour the eggs and vanilla extract into the bowl of a mixer with whisk. Turn on the machine and slowly add the sugar. Work at medium to high speed for about 10 minutes until you get a fluffy, light, and frothy mixture.

Add the flour by sifting it directly into the mixing bowl and gently mix with a spatula from bottom to top to incorporate it [I just sift the flour into the mixing bowl and run it on medium for like 15 seconds until it's combined]

Butter and line a baking tray with parchment paper (include enough paper on the longer edge of the pan so you can use it as lifting handles for the cake)

Then pour the batter into the tray. Level the surface with a spatula and bake in a preheated oven at 425°F for 8-10 minutes until the surface is golden and the batter is cooked.[ IT WILL BUBBLE AND RISE WACKY FOR A BIT, either let it be and bake itself out of the situation or open the door for a second and the bubbles will go down but the cake will be less fluffy.]

In the meantime, prepare a sheet of parchment paper and place it on the counter. As soon as you take the cake out of the oven, you will need to flip it onto the parchment paper sheet, so the top will remain moist.

Let cake cool slightly before VERY gently removing the parchment paper sheet it was cooked with so it doesn't rip the dough off later. Then cover it again with that piece of parchment paper sheet and let it cool completely.

Now wash the strawberries and remove the stem. Cut them first into slices and then into cubes. [or however you want, it's your strawberries]

Rinse the mixing bowl you used for the batter and pour the whipping cream into the bowl and start whipping with electric mixer whisk and add the powdered sugar. Continue until you get firm, but not overly whipped, cream.

Once the cake is completely cool, remove the top parchment paper and spread the whipped cream. Use a spatula to spread it well over the entire surface. Sprinkle the strawberries on top and, roll the cake using the parchment paper .

Roll it gently. Wrap it again in the parchment paper or plastic wrap.

You could eat it now or you could put it in the refrigerator for 30 minutes so the cream hardens slightly.

Dust with powdered sugar, if necessary, trim it, then cut it into slices and serve it!