Preheat the oven to 350 degrees F and line a jelly roll pan with parchment paper and spray with non-stick cooking spray. A 10X15 or 10.5X15 pan will work for this recipe.

Whisk the eggs in a large mixing bowl until they are yellow and foamy.  Then add in the granulated sugar, vegetable oil, baking powder, salt and vanilla extract.  Mix until well combined.  Add in the flour and mix until just combined.

Pour the cake batter into the prepared baking pan.  Spread it out to be as even as possible in the pan.  Tap the pan gently against the counter to release any air bubbles in the batter.  Bake for 10-15 minutes until the top of the cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean.

Lay a clean kitchen towel onto the counter and sprinkle the powdered sugar on top. Flip the cake onto the towel so that the parchment paper is on top.  Remove the parchment paper.  Then use the towel to roll up the cake from the short side and roll the towel into the cake.  You do this just to get the cake to cool in the final shape. Let cool completely on a wire rack, about 1 hour.

Beat the cream cheese and sugar together with a hand held mixer or stand up mixer until smooth and fluffy.  Then add in the vanilla extract.

Next add in the heavy whipping cream.  Beat on high speed until stiff peaks began to form in the mixture.

Carefully unroll the cake.  Spread the cream cheese mixture on top of the cake.  Spread the sliced strawberries evenly on top of the cream cheese mixture.  Then gently roll the cake back up (you do not want the filling to squish out of the center). Wrap the cake in plastic wrap and refrigerate for at least 1 hour before serving.

When serving, place the cake seam side down on a serving plate and dust the top with powdered sugar. Slice, serve and enjoy!