Preheat your oven to 350°F (175°C). Spray a 15x10 inch jelly roll pan with cooking spray, and line the bottom with parchment paper.

In a large bowl, mix together the flour, sugar, baking powder, and salt. Next, add in the softened butter, milk, eggs, and vanilla extract. Beat everything together until smooth.

Pour the batter into your prepared pan and spread it evenly. Bake for about 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for a few minutes.

While the cake is still warm, turn it out onto a clean kitchen towel sprinkled with powdered sugar. Gently roll it up with the towel inside, starting from one short end. Allow it to cool completely while rolled.

In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

Unroll the cooled cake and spread the cheesecake mixture evenly over the top. Place the sliced strawberries over the cheesecake layer, then carefully re-roll the cake.

Wrap the rolled cake tightly in plastic wrap and refrigerate for about 2-4 hours (or overnight).

Slice the cake into spirals, drizzle with whipped cream, and add an extra sprinkle of strawberries if desired. Enjoy!