Make Strawberry Jam Filling: In a small saucepan, combine strawberries, sugar, and water. Simmer, stirring occasionally, and pressing the strawberries with a spoon. Cook until thickened, about 15-20 minutes. Cool completely.

Preheat and Prep: Preheat oven to 350°F. Butter a 12x16 inch baking tray and line with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Beat Wet Ingredients: In a large bowl, beat eggs, sugar, and vanilla extract with an electric mixer until lemon yellow and foamy. Add oil and mix well. Gradually add flour mixture.

Bake the Cake: Pour batter into the prepared tray, spreading evenly with a spatula. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.

Flip and Roll: Sprinkle a kitchen towel generously with powdered sugar. Flip the hot cake onto the towel, remove parchment paper, and dust with more powdered sugar. Roll the cake up in the towel while still hot to prevent cracking. Let it cool completely.

Make Cream Cheese Filling: In one bowl, beat cream cheese, powdered sugar, and vanilla. In another bowl, whip the cream until stiff peaks form. Fold whipped cream into the cream cheese mixture.

Assemble Cake: Unroll the cooled cake. Spread strawberry filling evenly over the cake, then spread cream cheese filling on top.

Final Roll: Roll the cake back up and refrigerate for at least 1 hour.

Serve: Before serving, sprinkle with powdered sugar and decorate with fresh strawberries.