Prepare the Sponge Cake

1. Preheat your oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan. Line it with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale (about 3-5 minutes). Add the vanilla extract and milk, mixing until combined.
4. Gradually fold in the dry ingredients, ensuring not to overmix.
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 12-15 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

2. Roll the Cake

1. While the cake is still warm, dust a clean kitchen towel with powdered sugar.
2. Carefully invert the baked cake onto the towel, peel off the parchment paper, and roll the cake (with the towel) from one short end to the other.
3. Let it cool completely, rolled in the towel.

3. Prepare the Cheesecake Filling

1. Beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy.
2. Gently fold in the whipped cream, ensuring it’s evenly incorporated.

4. Assemble the Cake Roll

1. Unroll the cooled cake gently. Spread the cheesecake filling evenly over the cake, leaving a ½-inch border on all sides.
2. Arrange the sliced strawberries evenly over the filling.
3. Carefully re-roll the cake, this time without the towel. Wrap the cake tightly in plastic wrap and refrigerate for at least 1 hour to set.

5. Serve and Garnish

1. Remove the plastic wrap and place the cake roll on a serving platter.
2. Dust with powdered sugar, garnish with extra strawbe