Creating a Pink Strawberry Swiss Roll is easier than you might think. Follow these steps for a delicious outcome:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
2. Whisk Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes.
3. Add Vanilla: Mix in the vanilla extract until well combined.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, cornstarch, baking powder, and salt.
5. Fold Dry Ingredients: Gradually fold the dry ingredients into the egg mixture until just combined.
6. Spread Batter: Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges.
7. Bake: Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
8. Cool the Cake: Remove from the oven and immediately invert onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
9. Roll the Cake: Starting from one end, roll the cake tightly in the towel and let it cool completely.
10. Prepare Filling: While the cake cools, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the strawberry puree.
11. Unroll the Cake: Once cool, carefully unroll the cake and spread the whipped strawberry cream evenly over the surface.
12. Re-roll the Cake: Roll the cake back up without the towel, creating a swirl. Wrap in plastic wrap and refrigerate for at least 30 minutes.
13. Slice and Serve: Once chilled, slice the roll into pieces and serve immediately.

These steps will guide you in creating this incredible dessert effortlessly.