3/4 c. cake flour
1/2 tsp. salt
4 lg. eggs
4 c. strawberries, finely chopped (reserve 4 whole berries for garnish)
1/4 c. granulated sugar
1/2 c. plus 1 tbsp. thawed frozen dairy whipped topping
1 tsp. double acting baking powder
2 tbsp. reduced calorie strawberry spread, melted

Preheat oven to 400 degrees. Line a 15 1/2 x 10 inch jelly roll pan with parchment paper and set aside. Onto sheet of wax paper or paper plate, sift together flour, baking powder and salt 2 times. Set aside. In mixing bowl, using electric mixer on high speed, beat eggs until thick and lemon colored, about 5 minutes. Gradually beat in sugar, then fold in sifted ingredients.

Pour batter into paper lined pan and bake until golden, 9 to 10 minutes. (Top should spring back when touched lightly with finger.) Remove from oven and turn cake onto towel; remove and discard parchment paper. Starting at narrow end roll cake with towel. Set on wire rack and cool.

In bowl combine strawberries and melted spread. Unroll cooled cake: remove towel and spread berry mixture over cake surface. Reroll cake; place seam side down. Spread whipped topping over sides and top. Slice reserved berries. Arrange on top. Slice and serve.