Heat oven to 375°. Line 15×10 inch jellyroll pan with aluminum foil; spray with vegetable oil. In large mixer bowl, beat egg yolks and eggs at high speed 5 minutes until thick and lemon colored. Continue beating at high speed, adding sugar until mixture is thick and pale. Gently fold in dry ingredients, except powdered sugar, to blend thoroughly. Fold in water, oil and vanilla. Spread batter evenly in prepared pan. Bake cake 10 minutes or until springy to touch.
While cake is baking, coat clean dish towel with powdered sugar. Invert hot cake onto towel close to one long edge. Gently peel off foil. Trim 1/2 inch off each short edge of cake. Starting from long side, tightly roll cake and towel. Set on rack to cool completely.
Strawberry Filling: In mixer bowl whip cream to form soft peaks. Beat sugar to form stiff peaks. Fold in lemon curd to blend thoroughly. Mix in chopped strawberries. Gently unroll cake. Spread strawberry mixture evenly on cake and re-roll. Place seam side down. Dust with powdered sugar. Cut into 8 slices and garnish with whole strawberries.