Fresh Strawberry Cream Roll Cake

Make the roll cake base.
Whip the heavy cream until soft peaks form.
It is done once you can scoop it up with the egg beater without it falling back off.
The peaks formed in the bowl should fold softly.
Spread the heavy cream on 3/4 of the roll cake sheet.
Spread it thickly in the front and thinly at the back.
Make sure to spread it clear to the edges.
Cut all of the strawberries except for the ones to be used on top as decoration.
Scatter the cut strawberries on top of the cake.
(Don't place any strawberries on the back edge, since this will overlap when the cake is rolled.)
Roll the cake up from the front.
Squeeze the first rolled up part tightly to form the core.
Keep rolling the cake like that.
Place the edge on the bottom and clean up the shape over the paper.
Wrap the cake as-s in plastic wrap, and chill in the refrigerator.
Cut the roll cake into pieces as you like.
(I cut it into 2 pieces with a 4:6 ratio this time.)
Squeeze the remaining whipped cream on top of the roll cake.Slice each strawberry into 5~6 thin slices.
Place the slices on the cream with a small overlap between each.
You can sprinkle the cake with shaved chocolate or sift powdered sugar (the non-dissolving type) to make this even more extravagant.
This time I scattered it with strawberry leaves to add color
It's done .
This is a luxurious cake with lots of strawberries and heavy cream!
This is a version I made using chopped chocolate and cocoa as decoration.
It looks rather chic, don't you think?