1️⃣ Preheat & Prep Pan:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

2️⃣ Make the Cake Batter:
In a bowl, whisk flour, baking powder, and salt. In another large bowl, beat eggs and sugar on high for 5–6 minutes until thick and pale. Add vanilla. Fold in the dry ingredients gently until no streaks remain.

3️⃣ Bake:
Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes until the top springs back when touched.

4️⃣ Roll the Cake:
While still warm, dust the top with powdered sugar. Place a clean kitchen towel over the cake, flip onto a flat surface, and carefully peel off the parchment. Roll the cake up gently (with the towel inside) from the short end. Let it cool completely.

5️⃣ Make the Filling:
Beat cream cheese, sugar, and vanilla until smooth. In another bowl, whip the cream to stiff peaks. Fold whipped cream into the cream cheese mixture.

6️⃣ Assemble the Roll:
Carefully unroll the cake. Spread evenly with strawberry jam, then with cheesecake filling. Sprinkle with chopped strawberries. Re-roll tightly (without the towel).

7️⃣ Chill & Slice:
Wrap in plastic wrap and chill for at least 1 hour. Slice and serve with extra whipped cream and fresh strawberries if desired.