Preheat your oven to 350°F. Grease a 15x10x1-inch jelly roll pan with cooking spray, then line it with parchment paper and grease the paper as well. Lay a tea towel flat and sprinkle a layer of powdered sugar on top; set aside.

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In a large bowl, beat the eggs on high speed for 3 minutes until pale and frothy. Gradually add the granulated sugar while continuing to beat. Then add the vegetable oil, buttermilk, apple cider vinegar, and vanilla extract, beating for another minute to combine.

Add the flour mixture to the wet ingredients and gently fold until just combined, being careful not to overmix.

Pour the batter into the prepared pan and evenly spread it by tilting the pan. Bake for 12 to 15 minutes or until the cake springs back when touched lightly.

Remove the cake from the oven and immediately invert it onto the sugared towel. Peel off the parchment paper. Starting from the short end, roll the cake up tightly with the towel inside. Place the rolled cake seam-side down on a wire rack and let it cool completely for about 1 hour.

Beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth. Fold in the Cool Whip gently until the mixture is creamy and uniform. Refrigerate until ready to use.

Carefully unroll the cooled cake. Spread the strawberry jam evenly over the surface, leaving a ½-inch border around the edges. Then spread the cream cheese filling evenly over the jam layer.

Roll the cake back up without the towel, placing it seam-side down on a serving platter. Some filling may squeeze out—scrape it off and discard.

Wrap the cake roll with plastic wrap and refrigerate for at least 1 to 2 hours to set. Before serving, dust the top with powdered sugar and garnish with fresh strawberries. Slice and enjoy.