Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.

Beat eggs with granulated sugar and vanilla extract until pale and fluffy.

In a separate bowl, whisk together flour, baking powder, and salt.

Gently fold dry mixture into the egg mixture until just combined.

Spread batter evenly in prepared pan. Bake for 10-12 minutes until set and springy.

Dust a clean towel with powdered sugar.

Immediately invert hot cake onto towel, remove parchment, and roll up with the towel from the short side. Let cool.

Beat cream cheese and butter together until smooth. Add powdered sugar and mix until creamy. Fold in strawberry preserves.

Gently unroll cooled cake, spread with filling, then re-roll without towel.

Wrap in plastic wrap and chill for at least 1 hour before slicing.