Preheat your oven to 350°F (177°C) and prepare your jelly roll pan by spraying it with nonstick spray and lining it with parchment paper.

Crack the eggs, placing the whites in one bowl and the yolks in another.

Beat the egg whites with 1/4 cup sugar until stiff peaks form, about 4 minutes.

In another bowl, combine the yolks, remaining sugar, buttermilk, vanilla extract, and vanilla bean seeds, beating until light and slightly thickened, around 3–4 minutes.

Gently fold half of the whipped egg whites into the yolk mixture, followed by the remaining egg whites, being careful not to over-mix.

Sift cake flour, baking powder, and salt over the batter, gently folding until just combined.

Pour the batter into the prepared pan and smooth it into an even layer.

Bake for 14–16 minutes until the top springs back when touched, taking care not to overbake.

Dust a kitchen towel or parchment paper with confectioners' sugar and invert the cake onto it, peeling off the parchment it was baked in.

Starting from a short end, roll the cake tightly with the towel or parchment while it’s warm. Allow it to cool completely while rolled.

Once cooled, pulse freeze-dried strawberries into a fine powder and set it aside.

Beat the cold heavy cream until stiff peaks form, then transfer it to another bowl.

Beat the cream cheese in the same bowl until smooth, then add confectioners' sugar, strawberry powder, and vanilla, mixing until creamy.

Gently incorporate the whipped cream into the cream cheese mixture until combined.

Unroll the cooled cake, spread half the filling on top, and sprinkle with sliced strawberries if desired.

Gently roll the cake back up without the towel and chill for at least 20 minutes before serving.

Pipe or spread the remaining filling on top and garnish with fresh strawberries before slicing.

Cover any remaining cake tightly and refrigerate for up to 3 days.