For the cake: Preheat your oven to 355F.
Line 1 large rimmed cookie sheet with parchment paper.
In a bowl of a stand mixer, beat 6 eggs and sugar on high speed for -19 minutes until they turn into a pale yellow, almost white foam.
Sift together flour and corn starch then gradually start adding it into the egg and sugar mixture.
Gently fold in the dry ingredients into the egg mixture using a rubber spatula until well combined. The batter should have a very light and fluffy texture.
Transfer the batter onto the baking sheet lined with parchment paper and spread evenly. Bake for 15-17 minutes until light golden color and an inserted toothpick comes out clean.
As soon as the cake is done baking, flip it upside down onto a clean kitchen towel and carefully take off the parchment paper.
Roll the cake in with the towel into a log and leave it rolled up as it cools.
For the cream: In a large mixing bowl, beat heavy whipping cream and icing sugar on high speed until light and fluffy (this takes about a minute - do not over beat!)
As soon as the cream becomes fluffy, turn off the mixer and gently fold in diced strawberries
Once the cake is cooled, gently unroll it and spread the top with a generous amount of cream. Roll up the cake again but not too tight.
Drizzle the roll cake with melted chocolate and refrigerate until ready to eat. Enjoy!