Preheat the oven to 350°F. Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, until thick and pale. Mix in 1 teaspoon of vanilla extract.

Gradually add the flour mixture, alternating with the milk, and mix until just combined.

Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Remove from the oven and let it cool in the pan for 5 minutes.

While the cake is cooling, prepare the filling. In a large bowl, beat the heavy whipping cream until soft peaks form.

In another bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth.

Gently fold the whipped cream into the cream cheese mixture until well combined.

Once the cake has cooled for 5 minutes, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Scatter the sliced strawberries over the filling.

Starting from one end, roll the cake tightly with the towel, using the towel to help guide the roll.

Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.

To serve, slice the roll into pieces and garnish with extra strawberries.