Preheat your oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper, ensuring the parchment hangs over the sides for easy removal.

In a mixing bowl, whisk together the eggs and sugar until light and fluffy (about 5 minutes).

Stir in the vanilla extract. Then, sift together the flour, baking powder, and salt, and gently fold this dry mixture into the egg mixture until just combined.

Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until it’s lightly golden and springs back when touched.

While the cake is cooling, beat together the softened cream cheese and powdered sugar until smooth.

Add in the vanilla extract for flavor. Gradually fold in the whipped cream until well combined.

Once the sponge cake is cooled, flip it onto a sugared kitchen towel and gently peel away the parchment.

Spread the cheesecake mixture evenly over the cake, leaving a small border around the edges.

Roll up the cake tightly, using the towel to guide it.

Wrap it in plastic wrap and refrigerate for at least 2 hours.

In a bowl, toss the sliced strawberries with granulated sugar and let them sit for about 15 minutes to draw out their juices.

Unwrap the chilled cake and place it seam side down on a serving platter.

Slice into beautiful rounds, topping each with the luscious strawberries and a dollop of whipped cream if desired.