Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray, line with parchment paper, then spray the parchment as well. You want an extremely nonstick surface.

Sift the cake flour, baking powder, and salt together. Set aside.

Using a stand mixer fitted with the whisk attachment, beat the egg whites and 1/4 cup sugar on high speed for 4–5 minutes until stiff peaks form. Transfer to another bowl.

In the same mixing bowl (no need to clean), add the egg yolks, remaining 1/2 cup sugar, buttermilk, vanilla extract, and vanilla bean seeds. Beat on high speed for 3–4 minutes until light in color.

Add half of the whipped egg whites to the egg yolk mixture. Beat on low for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Add the flour mixture and beat on low until just combined. Do not overmix.

Spread batter evenly into the prepared pan. Give the pan a gentle shake to level the batter and reach the corners. Bake for 15 minutes, or until the cake springs back when lightly poked.

While the cake bakes, lay a thin kitchen towel flat on the counter. Sprinkle evenly with 1 cup of confectioners' sugar.

The moment the cake comes out of the oven, immediately invert it onto the sugar-dusted towel. Peel off the parchment paper. Starting at the narrow end, slowly and gently roll the warm cake up inside the towel.

Allow the cake to cool completely while rolled in the towel. Refrigerate for about 2 hours to speed up cooling.

Using a blender or food processor, process the freeze-dried strawberries into a fine powder. You should have about 1/2 cup. Set aside.

Beat the cream cheese on high speed for 1 minute until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, and vanilla. Beat on medium-high until combined and creamy. Taste and add a pinch of salt if needed.

Remove the cake from the refrigerator and let it sit for a few minutes. Gently unroll the cake and flatten it out.

Spread the strawberry cream cheese frosting evenly over the cake, leaving a 1/2-inch border around the edges.

Gently and slowly re-roll the cake without the towel, rolling it tightly. Some frosting may spill out the sides — that's perfectly fine.

Loosely cover with plastic wrap and refrigerate for at least 20 minutes before slicing. Dust with confectioners' sugar and garnish with fresh sliced strawberries before serving.