Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper.

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

In another large bowl, beat the eggs and sugar together until thick and pale. Add the vanilla extract and vegetable oil, and mix until combined.

Gradually fold the dry ingredients into the egg mixture. Pour the batter into the prepared pan and spread it evenly.

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

Once done, immediately turn out the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake with the towel (starting from the short end). Let it cool completely.

In a mixing bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy.

Gently fold in the whipped cream until well combined.

In a small bowl, combine the sliced strawberries with the sugar and lemon juice. Let this mixture sit for about 10 minutes to release the juices.

Unroll the cooled cake carefully and spread the cheesecake filling evenly over the surface.

Sprinkle the strawberry mixture on top of the cheesecake layer.

Now, roll it back up (without the towel this time) starting from the short end again. Don’t worry if it cracks a bit; that’s just a sign of deliciousness waiting to happen!

Wrap the cake tightly in plastic wrap and chill in the refrigerator for at least 2 hours.

Before serving, dust the top with powdered sugar and a dollop of whipped cream if you’re feeling fancy.

Slice, serve, and revel in the compliments!