Strawberry Cake Roll

Preheat oven to 350ºF and line a 10x15x1 inch baking sheet with parchment paper. Spray paper with nonstick cooking spray and set aside. Add eggs to a large bowl and beat on high for 4-5 minutes or until frothy and bubbly. Add cake mix, water, and oil and beat well until combined. Spread the batter into the prepared baking sheet and spread evenly.

Bake for 14-16 minutes. 1. Let cake stand for 10 minutes. If desired, use a bread knife to gently shave the top of the cake so it is uniform. Generously sprinkle a large towel with powdered sugar. Place the cake on the towel and starting with the short end, roll the towel and cake into a log shape. Let stand to cool completely.

To Make icing: beat butter for 3 minutes, scraping down the bowl halfway through beating. Add powdered sugar, vanilla and strawberry jam and beat well. Add milk, 1 tablespoon at a time, beating after each addition, until you have an icing consistency.

Carefully unroll cake and spread the icing on the top in an even layer. Wash berries, and slice into 1/8" pieces. Place in a single layer on top of the icing. Starting with the short end, roll the cake and icing into a log shape. Wrap tightly with plastic wrap and refrigerate for 4 hours or overnight

When ready to serve: remove plastic wrap and discard. Place cake onto a serving platter and top with powdered sugar. Add fresh berries as a garnish. Slice into rounds and serve.