Preheat the oven to 375°F. Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
In a medium-sized mixing bowl whisk together the flour, baking powder, and salt. Set it aside.
Using a stand mixer, or a medium-sized mixing bowl and a handheld mixer on high, beat the eggs for 5 minutes until the eggs are a light yellow frothy texture.
Add the sugar, strawberry flavoring, red food coloring, and vegetable oil then continue beating until well incorporated.
Fold the flour mixture into the wet ingredients.
Evenly pour and spread the cake batter into the prepared pan. Bake for 10 to 12 minutes.
Remove the cake from the oven. Using a sharp knife, carefully run the tip along the sides not covered by parchment paper.
Heavily dust the top of a tea towel with powdered sugar.
Immediately place the powdered tea towel powdered side down on top of the cake.
Lay the cutting board on top of the tea towel. The cake pan will still be hot, so you will need to be very careful to protect your hands. Quickly flip the cake over so that the cake is lying on top of the dusted towel.
Carefully and slowly, peel the parchment paper off the cake and heavily dust the top of the cake with powdered sugar.
Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set it aside to completely cool.
Using a medium-sized mixing bowl and a handheld mixer set on medium-high, beat the cream cheese, granulated sugar, and vanilla extract for 1 to 1 ½ minutes, or until smooth.
Fold in the whipped topping. Set it aside.
Strawberry Cake Roll Assembly
Once the cake completely cools, slowly unroll the cake. If there are a few small cracks, it will be okay.
Using a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.
Slowly, with gentle even pressure, carefully roll the cake back into a “roll”. Tightly wrap the cake roll in plastic wrap to ensure it holds its shape. Allow the cake to chill in the refrigerator for at least 1 hour to overnight. When you are ready to serve, carefully remove the plastic wrap encasing the cake roll.
Fill either a decorator’s bag, or a quart-sized Ziploc with a corner snipped off, with the 1 ½ cups of whipped topping.
You can pipe the whipped topping down the length of the top of the cake roll. Hold the tip of the bag a ½ inch above the cake and pipe the whipped topping. Place the halved strawberries on top of the whipped topping.