1. Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

3. In a large bowl, beat the eggs and granulated sugar until lighter in color and slightly thickened.

4. Mix in the buttermilk, vegetable oil, vanilla extract, white vinegar, and red food coloring until smooth.

5. Add the dry ingredients to the wet ingredients and mix just until combined.

6. Spread the batter evenly into the prepared pan and smooth the top.

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

8. Place a clean kitchen towel on the counter and dust it generously with powdered sugar.

9. Turn the warm cake out onto the towel, peel off the parchment paper, and carefully roll the cake up from the short end with the towel inside. Let it cool completely.

10. In a mixing bowl, beat the cream cheese and butter until smooth.

11. Add 1 cup powdered sugar and 1 teaspoon vanilla extract, then beat until creamy.

12. Gently unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges.

13. Roll the cake back up without the towel.

14. Wrap and chill for at least 1 hour before slicing.

15. Garnish with fresh strawberries and extra frosting if desired, then slice and serve.