Preheat the Oven to 350°
In a bowl, stir the eggs until they are consistently yellow.
Add in 1 1/2 Cups (300 grams) sugar to the bowl and stir until combined.
Mix in oil, baking powder, salt, and 2 teaspoons vanilla.
Add in the flour and fold until the mixture is smooth and combined.
Pour the batter on a parchment paper-lined or greased baking sheet, that's the big one, and spread evenly. Tap the baking sheet on the counter, I had to really bang it a few times to get it to work, in order to release any air bubbles.
Bake for 10-15 minutes or until cooked. While it is cooking lay out a kitchen towel and sprinkle with powdered sugar, really add a lot, it will seem like too much but it really wont be.
Once the cake is done, invert it onto the towel and roll the cake. Make sure you do this while the cake is still warm, that you have a tight roll, and roll up the towel with the cake. Then refrigerate for 30 minutes.
In a new bowl, mix the softened cream cheese with the remaining sugar (1/2 cup), and 1 tablespoon vanilla.
After the roll has cooled, place it on the counter and gently unroll, spread the cream cheese mixture in an even layer and top that with thinly sliced strawberries.
Tightly roll up the cake, place seam down, and top with powdered sugar. You can eat the cake now but it tastes best if it is refrigerated overnight before eaten.