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

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

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture.

Pour the batter into the prepared pan and spread it evenly.

Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove from the oven and let it cool for about 5 minutes.

Dust a clean kitchen towel with powdered sugar and carefully invert the cake onto the towel.

Peel off the parchment paper and roll the cake up with the towel, starting from the short end. Let it cool completely while rolled.

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form.

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

Unroll the cooled cake and spread the cream cheese filling evenly over the surface.

Top with sliced strawberries.

Roll the cake back up without the towel and place it seam side down on a serving platter.

Refrigerate for at least 1 hour before slicing.