• Preheat oven to 350°F.

  Line a 10x15” or 10.5x15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray. NOTE: I prefer to use Baker's Joy non-stick baking spray and then line with parchment paper, and sprayed one more time with Baker's Joy non-stick baking spray
• Place eggs in a large bowl or the bowl of an stand mixer.

  Beat at medium speed for 5 minutes until foamy and yellow.

  Add sugar and mix for 2 more minutes, until the mixture thickens slightly.

  Add the oil, baking powder, salt, and vanilla.

  Add the flour and slowly mix until just combined.

  Pour the batter into the prepared pan, spreading as needed with a spatula. (An offset spatula works great for this.

  Lift the pan a couple inches off the counter, and gently drop, to release any air bubbles.

  Bake for between 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. All ovens differ, so check the cake earlier than later! I used a toothpick to check for doneness.
• While the cake is baking, lay out a clean kitchen towel (or parchment paper) onto the counter.

  Spread with about ¼ cup powdered sugar. They key to success is to add more powdered sugar than you think-- that is, you want an even layer of powdered sugar. I used a fine mesh strainer to accomplish this.
• Once the cake is done, using oven mitts, carefully flip the hot cake onto the prepared towel.

  Remove the parchment paper and, using the towel or parchment paper, roll up the cake from the short side. The towel/parchment paper will be rolled into the cake. Let the cake completely cool.

Make the filling:

• With a mixer (I use the whisk attachment on my stand mixer) beat the cream cheese and sugar until it’s smooth and fluffy, then add the vanilla.

  Slowly add the heavy whipping cream. , Turn the mixer up to high and beat until stiff peaks form.

Fill the cake:

• Thoroughly wash the fresh strawberries. Slice/cut about 3/4 of the berries and pat dry. (This prevents "weeping" and watery filling.)

  Carefully unroll the cake. You might find that some of the cake might've stuck to the towel and torn (spoken from experience) due to lack of powdered sugar. Don't worry. Frosting will hide that!

  Gently spread the frosting (it might feel a bit thick) with an off-set spatula. Then add the prepared strawberries, evenly.

  Carefully roll the cake back up as tight as possible, unsticking it from the towel as you go.

  Wrap the cake roll in plastic wrap and chill until ready to top and serve.

Serving the cake:

• Fill a piping bag with the remainder of the frosting (about 1 1/2 cups) and used a 1M tip. Decorate as you prefer. I piped on "rosettes" and topped with a whole strawberry. If you don't want to pipe frosting, just frost using a technique you prefer. Cover, gently, with plastic wrap and keep refrigerated before serving. Ideally, serve within an hour or two.
• NOTES: I experienced no "weeping" of the strawberries because I had dried them using my salad spinner with a special "berry basket". We enjoyed the cake over a period of two days, having shared a few slices with a neighbor.