Fill half a small pot with water and bring it to a simmer over medium heat

Add <quantity>80<unit>g</unit></quantity> of egg yolks to a large bowl

Add <quantity>10<unit>g</unit></quantity> of sugar and <quantity>20<unit>g</unit></quantity> of honey

Turn off the heat and fit the bowl over the pot. Whisk the mixture until it reaches <temperature>100<unit>°F</unit></temperature>. Remove the bowl and reserve the hot water

Transfer the mixture to a stand mixer and whisk on high speed for 2m until it turns pale yellow. Transfer it to a large bowl and reserve

Melt <quantity>10<unit>g</unit></quantity> of butter with <quantity>20<unit>ml</unit></quantity> of whole milk in a bowl over the hot water. Reserve. If the water has cooled down, bring it to a light simmer and remove it from heat

Add <quantity>105<unit>g</unit></quantity> of egg whites and whisk on medium speed until it starts to foam

Add <quantity>43<unit>g</unit></quantity> of sugar, in batches. Beat continuously until medium-stiff peaks are formed

Preheat the oven to <temperature>350<unit>°F</unit></temperature>

Fold ⅓ of the whipped egg whites into the egg yolk mixture

Sift in <quantity>46<unit>g</unit></quantity> of all-purpose flour, in batches. Fold it in gently between each addition

Add the remaining whipped egg whites and gently fold in the batter

Add a scoop of the batter to the reserved melted butter and stir to combine

Add it back to the batter and gently incorporate it

Transfer the batter to a tray lined with parchment paper

Evenly spread it with a spatula

Bake the batter for 12-13m until slightly golden. The dough should spring back after touch

Trim and pat dry <quantity>4</quantity> medium strawberries

Cut them into small cubes and reserve

Remove the cake base from the oven and transfer it to a rack to completely cool

Add <quantity>200<unit>g</unit></quantity> of heavy cream and <quantity>35<unit>g</unit></quantity> of sugar to a stand mixer bowl

Add a pinch of salt and <quantity>2<unit>tsp</unit></quantity> of vanilla bean paste

Add <quantity>1<unit>tbsp</unit></quantity> of strawberry powder and whisk on medium speed until fluffy with medium stiff peaks

Place the cake roll base upside down on clean parchment paper. Remove the paper from the bottom

Evenly spread the whipped cream over it, leaving a <quantity>1<unit>cm</unit></quantity> border at the top of the cake for sealing

Line <quantity>6</quantity> whole strawberries horizontally at the bottom of the cake and spread out the chopped over the rest of the cake

Roll the cake from the bottom, lifting the parchment paper and gently pressing it to seal. The strawberry roll cake is ready

Slice it and enjoy!