Preheat oven to 350º.

Prep pan: grease a 15x10x1 inch pan with cooking spray and then cover with parchment paper and then grease the parchment paper.

In a medium mixing bowl, whisk flour, baking powder and salt together. Set aside.

In a stand up mixer or large bowl if using hand mixer, beat eggs on high for 3 minutes until light yellow. With mixer on medium, slowly add sugar until combined. Next add the oil, buttermilk, vinegar and vanilla. Beat for 1 more minute. Slowly add the dry ingredients and mix until combined. Do not over mix. Pour batter into prepared pan and tilt to evenly distribute the batter.

Bake for 12-15 minutes or until it springs back when touched.

While cake is baking, lay a tea towel on a flat work surface and sprinkle generously with powdered sugar. Remove cake from oven and immediately invert the cake onto prepped tea towel. Remove parchment paper. Working from one of the short ends, roll cake into a jelly roll. Set on wire rack to cool completely.

Filling:

Using paddle attachment, beat cream cheese with powdered sugar and vanilla until smooth. Mix in cool whip until creamy. Refrigerate until cake has cooled and ready to fill.

Carefully unroll the cake and spread the jam evenly over the cake leaving 1/2″ from the edges. Apply the prepared cream cheese filling evenly over the jam, leaving 1/2″ from edges. Next spread the prepared cream cheese filling evenly over the jam, leaving 1/2″ from edges. Randomly place thinly sliced strawberries over filling. Slowly evenly roll the cake back up and place seam side down on a platter, wiping away any excess that comes out edges. Cover with plastic wrap and place in the fridge for at least an hour before serving.

Garnish:

Dust with powdered sugar and sliced strawberries.