• Preheat oven to 350°F. Line a 10×15” or 10.5×15” cake / jelly roll pan with foil and spray with floured nonstick baking spray.
• Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow.
• Add sugar and mix for 2 more minutes, until the mixture is thickened slightly.
• Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined.
• Pour into prepared pan, spreading as needed with a spatula.
• Tap the pan twice on the counter to release air bubbles, then bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly.
• While the cake is baking, lay out a clean kitchen towel onto the counter.
• Spread with about ¼ cup powdered sugar.
• Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel.
• This might make a mess, but that’s okay.
• Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side.
• The towel will be rolled into the cake. Let this cool completely before continuing.

FOR THE FILLING AND TOPPING:

• Place cream cheese and sugar in a large bowl or the bowl of an electric mixer.
• Use mixer to beat the cream cheese and sugar until it’s smooth and fluffy, then beat in vanilla.
• Slowly add the heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form.

TO FILL CAKE:

• Wash and dry the berries very well.
• Slice about ¾ of the pound into small pieces, then pat the pieces dry.
• Carefully unroll the cake.
• Spread with some of the whipped cream mixture and top with the chopped strawberries.
• 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.

TO SERVE:

• Frost with remaining whipped cream and remaining berries.
• I used a 1M tip to create roses all over the cake, but you can just frost it if you wish.