Preheat the oven to 350º Fahrenheit. Spray a 10x17 rimmed sheet pan with cooking spray.

Line the bottom of the pan with parchment paper, then spray the parchment with spray. Everything happens so quickly with a cake roll, so I like to prepare a clean tea towel on a flat surface by sprinkling a quarter cup of powdered sugar all over it.

Pour the batter into the prepared pan and lightly tap the pan on the counter to remove any air bubbles.

Bake for 15-20 minutes. An inserted toothpick should come out clean, and the cake should bounce back when pressed.

This is when it is time to move quickly. You want the cake to be hot when you do the roll. Flip the cake upside down onto the prepared towel and remove the parchment paper.

Use the towel as your oven mitts, and roll the short end of the cake and the towel together. Place the roll and seam side down on a cooling rack to cool completely.

Once the cake is cool, we can start the filling. Beat the cream cheese and sugar at high speed in the bowl of your stand mixer until fluffy.

Add the heavy cream and vanilla and continue beating until the filling is smooth.

Carefully unroll the cooled cake and set the towel aside. Slowly spread the filling in an even layer over the cake, leaving about half an inch on the sides for the filling to spread a little.

Place the sliced strawberries in an even layer over the top of the filling.

Carefully roll the cake back up into the roll. Wrap the entire thing in plastic wrap and put it in the fridge for an hour.

After chilling, remove the cake roll from the plastic wrap and place it on a serving tray, seam side down. Trim the edges off each side and sprinkle the top with powdered sugar before serving.