Wash, hull, and finely chop the strawberries, then toss with 2 tablespoons sugar and set aside.

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease. Beat eggs and sugar for 5–7 minutes until pale, thick, and tripled in volume, then stir in vanilla.

Sift together flour, baking powder, and salt; fold gently into the egg mixture in two additions. Combine milk and oil in a small bowl and fold into the batter until smooth. Spread evenly in the pan and bake for 10–12 minutes until golden and springy.

Invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, then roll the cake up gently with the towel inside from the short end. Let it cool completely in this rolled shape to prevent cracks.

Beat cream cheese until smooth, then mix in powdered sugar and vanilla. In a separate bowl, whip chilled heavy cream to stiff peaks and gently fold into the cream cheese mixture until light and fluffy.

Unroll the cooled sponge cake and spread the cheesecake filling evenly, leaving a small border around the edges. Scatter macerated strawberries over the filling, roll it back up gently, and wrap in plastic wrap. Chill for 1–2 hours to set.

Dust with powdered sugar, garnish with fresh strawberries or whipped cream swirls, slice into 1-inch pieces, and serve cold.