1-Start by preheating the oven to 350°F and lining a 10×15-inch jelly roll pan with foil and nonstick spray for easy removal later. Beat the eggs at medium speed for 5 minutes until they turn foamy and yellow, which helps create that airy texture you want. Then, add 3/4 cup granulated sugar and mix for 2 more minutes to build the sweetness and structure.

2-Next, mix in 1 tablespoon vegetable oil, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon vanilla extract, stirring until everything blends smoothly. Slowly add 3/4 cup all-purpose flour and combine it all before pouring the batter into the pan; tap it gently to release any air bubbles. Bake for 10-15 minutes until the top is browned and springs back when touched, then quickly flip the hot cake onto a kitchen towel dusted with powdered sugar, remove the foil, and roll it up from the short side to let it cool completely without cracking.

3-For the filling, beat 8 ounces of softened cream cheese with 1/2 cup granulated sugar until smooth, then stir in 1 teaspoon vanilla and gradually add 2 cups cold heavy whipping cream, beating until stiff peaks form for a stable mixture. Slice 3/4 pound of the fresh strawberries into small pieces and pat them dry to keep things from getting too wet. Unroll the cooled cake, spread on the whipped cream mixture and sliced strawberries, then roll it back up tightly, wrap in plastic, and chill until you’re ready to serve; frost with the remaining cream and berries for the final touch. Remember, it’s best enjoyed the same day to avoid any runniness from the strawberry juices, and for more tips on rolling, check out this jelly roll guide.