Preheat your oven to 375°F. This temperature is crucial for ensuring your cake bakes perfectly, so be sure to give your oven enough time to reach the right heat.
Line a 15x10x1-inch jelly roll pan with parchment paper. Make sure to spray it with nonstick spray to help the cake release easily once baked.
In a medium-sized mixing bowl, whisk together the ¾ cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. This mix is the dry base of your cake, combining essential ingredients that give it structure.
Using either a stand mixer or a handheld mixer, beat 3 large eggs in a separate bowl for about 5 minutes. You want the eggs to reach a light yellow frothy texture, which will help create a light and airy cake.
Next, add ½ cup granulated sugar, 2 teaspoons strawberry flavoring, 3 to 5 drops red liquid food coloring, and 1 tablespoon vegetable oil to the egg mixture. Continue beating until the mixture is well incorporated and smooth.
Gently fold the flour mixture into the wet ingredients. Be careful not to over-mix, as you want to preserve the airiness of the batter.
Evenly pour the cake batter into the prepared pan, spreading it out gently with a spatula. Bake this in your preheated oven for about 10 to 12 minutes, or until it is lightly golden and springs back when touched.
Once baked, remove the cake from the oven. Using a sharp knife, carefully run the tip along the edges of the cake where it meets the pan, which will help release it.
Dust the top of a clean tea towel with ½ to ⅔ cup powdered sugar. Place the towel powdered side down on top of the cake, then quickly flip the cake over so it lands on the towel. This prevents sticking and makes rolling easier.
Carefully peel off the parchment paper from the cake. Dust the top of the cake with more powdered sugar to prevent sticking.
Start rolling the cake from one end, using the towel to help guide it. Be gentle to avoid cracking. Once rolled, set the cake aside to cool completely.
In a medium bowl, beat 4 ounces cream cheese, ½ cup granulated sugar, and ½ teaspoon vanilla extract for 1 to 1½ minutes until smooth. The mixture should be creamy and without lumps.
Fold in 1 cup whipped topping to the cream cheese mixture, incorporating it smoothly.
Once the cake is completely cool, carefully unroll it. If any small cracks appear, don’t worry—they’ll be covered by the filling.
Using a spatula, spread the cream cheese filling evenly over the top of the cake, making sure to leave the edges clear.
Gently roll the cake back into a log shape, using the towel as a guide. Wrap the rolled cake in plastic wrap to maintain its shape and chill it in the refrigerator for at least 1 hour, or overnight if you prefer.
When ready to serve, carefully unwrap the cake. Fill a piping bag or Ziploc with 1½ cups whipped topping, snipping off a corner to pipe it onto the top of the cake.
Pipe the whipped topping down the length of the cake and place the halved 6 strawberries on top of the whipped topping for decoration.
Slice the cake into ½-inch wide servings, and enjoy!
