1. Prep the pan and oven

Preheat your oven to 350°F (or 325°F if using a dark pan). Grease your jelly roll pan, line it with parchment paper, and grease the paper. This ensures the cake won’t stick.

2. Mix the dry ingredients

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

3. Whip the eggs and sugar

Using an electric mixer, beat the eggs on high speed for about 3 minutes until pale and fluffy. Slowly add the sugar while mixing, then beat in the oil, buttermilk, vinegar, and vanilla.

4. Combine wet and dry ingredients

Gently fold the dry ingredients into the egg mixture, mixing just until combined. Pour the batter into your prepared pan and tilt it to spread evenly.

5. Bake and roll

Bake for 12-15 minutes until the cake springs back when lightly touched. As soon as it’s done, carefully flip it onto a powdered sugar-dusted tea towel. Peel off the parchment paper, then immediately roll the cake (with the towel) from the short end. Let it cool completely on a wire rack.

6. Make the filling

Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in the Cool Whip to keep it light and fluffy. Refrigerate until ready to use.

7. Assemble the roll

Gently unroll the cooled cake. Spread the strawberry jam evenly, leaving a small border. Next, spread the cream cheese filling on top. Roll the cake back up tightly (some filling may squeeze out, just wipe it away).

8. Chill and serve

Wrap the roll in plastic wrap and refrigerate for at least an hour. Before serving, dust with powdered sugar and garnish with fresh strawberries. Slice and enjoy!