Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the eggs on high speed for about 5 minutes until they are thick and lemon-colored.

Gradually beat in the granulated sugar until well incorporated.

Stir in the water, vanilla extract, and almond extract until combined.

Gently fold in the flour mixture using a spatula until just combined.

Spread the batter evenly into the prepared pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, sprinkle powdered sugar on a clean kitchen towel.

Once the cake is done, immediately invert it onto the prepared towel. Gently peel off the parchment paper.

Starting at the short end, roll up the cake in the towel. Let it cool completely on a wire rack.

In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until well combined and fluffy.

Carefully unroll the cooled cake and spread the cream cheese mixture evenly over it.

Sprinkle sliced strawberries over the cream cheese layer, ensuring even distribution.

Roll up the cake again, without the towel. Refrigerate for at least 1 hour before serving.

Before slicing, dust with powdered sugar.