Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the flour and sugar, whisking them together until well blended. In a separate bowl, whisk the milk until it's smooth, then add it gradually to the dry mixture, stirring constantly to avoid lumps. Pour the batter into a greased parchment-lined baking sheet, spreading it evenly. Bake for about 12-15 minutes or until the cake is lightly golden.

Once baked, let it cool in the pan for about 5 minutes. While it's still warm, carefully flip the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Roll the cake up with the towel starting from one end, ensuring the delicate texture stays intact. Allow it to cool completely rolled up, about 30 minutes.

While the cake cools, prepare the filling. In a chilled bowl, pour the heavy cream and whip it using an electric mixer until soft peaks form. Add sugar to sweeten, continuing to whip until soft peaks reappear. Gently fold in chopped strawberries.

Unroll the cooled cake carefully, removing the towel. Spread the creamy filling evenly over the cake. Roll it back up tightly and place seam-side down on a serving platter. Cover with plastic wrap and refrigerate for at least 30 minutes.

Prepare to frost your roll cake! Whip up additional heavy cream for the frosting or use cream cheese frosting. Spread the frosting over the chilled roll. Garnish with extra strawberry slices. Slice and enjoy!