1. Prepping the pan and oven

Preheat your oven to 350°F (or 325°F if using a dark pan). Grease a jelly roll pan, line it with parchment paper, then grease the parchment. This prevents sticking and ensures an easy release.

2. Mixing the batter

In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the eggs on high for about 3 minutes until pale and thick. Keep beating while gradually adding the sugar. Next, mix in the oil, buttermilk, vinegar, and vanilla. Finally, fold in the dry ingredients until just combined. Be gentle—you don’t want to deflate the air you whipped into the eggs.

3. Baking the cake

Pour the batter into the prepared pan, tilting to spread it evenly. Bake for 12-15 minutes until the cake is golden and springs back when lightly touched. Avoid overbaking, or it’ll crack when rolled.

4. Rolling while warm

Here’s the trick to a crack-free roll: As soon as the cake is out of the oven, flip it onto the prepared tea towel, peel off the parchment paper, and immediately roll it up (with the towel inside). Let it cool completely while wrapped—this “teaches” the cake to hold its shape.

5. Making the filling

Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in the Cool Whip (or homemade whipped cream) until fluffy. Refrigerate until ready to use.

6. Assembling the roll

Once the cake has cooled, carefully unroll it. Spread a thin layer of strawberry jam over the surface, leaving a small border around the edges. Then, spread the cream cheese filling evenly on top. Gently roll it back up, placing it seam-side down. Some filling might ooze out—just wipe away the excess.

7. Chilling and serving

Wrap the roll in plastic wrap and chill for at least an hour to set. Before serving, dust with powdered sugar, slice, and garnish with fresh strawberries.