1. Prepare the strawberry puree by blending strawberries until smooth. Simmer 5–7 minutes to reduce slightly. Let cool.

2. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

3. In a bowl, beat eggs and sugar for 5 minutes until pale and tripled in volume. Add vanilla.

4. Sift flour, baking powder, and salt twice, then gently fold into egg mixture.

5. Add 2 tbsp cooled strawberry puree for color and moisture. Spread batter evenly in pan.

6. Bake 10–12 minutes until top springs back when touched.

7. Lay a clean towel on the counter and dust with powdered sugar. Invert cake onto towel, peel off parchment, and roll up gently while warm. Let cool.

8. Beat cream cheese and powdered sugar until smooth. Add cold cream and vanilla, whipping to stiff peaks. Fold in diced strawberries.

9. Unroll cake, spread filling evenly, and re-roll tightly. Wrap in plastic wrap and refrigerate 1 hour.

10. Whisk glaze ingredients together and drizzle over chilled roll. Garnish with fresh berries and mint.