Step 1

Preheat oven to 375°F.

Step 2

Line a standard 11”x17” jelly-roll pan (rimmed baking sheet) with parchment paper; spray paper generously with nonstick baking spray. Set pan aside.

Step 3

Using an electric mixer, beat the eggs and vanilla together on high speed for 4-5 minutes, or until mixture turns foamy and lemon yellow in color. Add sugar to the bowl in (separate ¼-cup additions, mixing for 1 full minute after each addition. Add oil and mix until well combined.

Step 4

In a separate bowl, combine flour, baking powder and salt. Fold flour mixture into the egg mixture until just combined.

Step 5

Pour batter into prepared baking pan. (Tip: Spread batter evenly to edges using an offset spatula.) Tap pan on counter several times to remove air bubbles.

Step 6

Bake for 10-12 minutes, or until lightly browned on top. While cake is baking, lay a large, thin kitchen cloth on counter. Sprinkle powdered sugar generously on top of cloth.

Step 7

Once baked, immediately turn hot cake out onto the powdered sugar-dusted cloth. Remove and discard parchment paper. Starting with a short end of the cake, roll up cake (and cloth). Let rolled cake cool completely (1-2 hours) before continuing.

Step 8

Dice ¾ of the strawberries; set aside.

Step 9

Using an electric mixer, beat together cream cheese, butter and sugar until smooth (~3-4 minutes on medium-high speed).

Step 10

Add vanilla extract and whipping cream; beat on high until stiff peaks form.

Step 11

Carefully unroll cake and spread frosting evenly on top of cake. (Tip: Make sure to frost all the way to the edges.) Sprinkle diced strawberries on top of frosting. Roll cake back up (this time without the towel). Wrap cake roll in plastic wrap and refrigerate for at least 1 hour.

Step 12

Prior to serving, remove cake roll from refrigerator and dust top generously with powdered sugar. (I used a fine-meshed sieve to dust the powdered sugar evenly.)

Step 13

Slice remaining berries and place on top of cake roll.