• Pre-heat oven to 350F (180C). Line a 10×15 inch (25×38 cm) jelly roll pan or baking sheet with parchment paper, make sure it is about 2 inches (4 cm) wider on all sides of the baking sheet. Then lightly grease and flour the paper. Set aside.
• In a medium bowl whisk together the flour, baking powder and salt. Set aside.
• In a large bowl beat the eggs until light and fluffy about 3 minutes, continue to beat while slowly adding the sugar, then add the milk and vanilla and beat well for 1 minute.
• Add the flour mixture a little at a time and beating on low speed, when all the flour has been added increase the speed to medium and beat for 1 minute.
• Spread the batter evenly on the prepared pan, bang the pan a few times to release the air bubbles. Bake for approximately 10-13 minutes, do not over bake. Check for doneness by lightly touching the cake in the middle with the tip of your finger if it springs back it's done. Immediately remove the baked cake with the parchment paper from the cookie sheet and roll up with the paper still attached to the cake. Place it on a wire rack to cool. 
• Unroll the cake, removing the parchment paper as you unroll, then spread it with the cheesecake filling and top with the sliced strawberries. Roll the cake up again wrap well with plastic wrap and refrigerate for 4-5 hours or even overnight. Remove from the fridge dust well with powdered sugar, slice and serve. Enjoy!

CHEESECAKE FILLING

• In a medium bowl beat together the cream cheese, sugar and vanilla, set aside. Beat the cream until thick peaks appear. Gently fold half the whipped cream at a time into the cream cheese mixture and combine.