1. Preheat the oven to 350°F and line a jelly roll pan with parchment paper, then lightly grease it.

2. Beat the eggs and granulated sugar until pale and thick.

3. Mix in the vanilla extract.

4. Fold in the flour, baking powder, and salt gently.

5. Stir in the milk until the batter is smooth.

6. Spread the batter evenly in the prepared pan.

7. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.

8. Turn the warm cake onto a clean towel dusted with powdered sugar and peel off the parchment paper.

9. Roll the cake up with the towel inside and let it cool completely.

10. Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.

11. In a separate bowl, whip the heavy cream until soft peaks form.

12. Fold the whipped cream into the cream cheese mixture.

13. Carefully unroll the cooled cake and spread the filling evenly over the surface.

14. Scatter the chopped strawberries over the filling.

15. Roll the cake back up tightly but gently.

16. Wrap and chill the roll for at least 2 hours, or until firm.

17. Transfer to a serving platter and drizzle with strawberry sauce.

18. Sprinkle shortcake crumbs or crushed vanilla cookies over the top.

19. Pipe or spoon whipped cream on top and garnish with whole strawberries.

20. Slice and serve chilled.