3 eggs
1 c. sugar
1 c. self-rising flour
1/3 c. water
1 tsp. vanilla extract
Powdered sugar
2/3 c. sugar
2 tbsp. cornstarch
2 tbsp. strawberry-flavored gelatin
2/3 c. water
2 c. fresh strawberries, sliced
1 (3 oz.) pkg. cream cheese, softened
1 1/4 c. sifted powdered sugar

Grease a 15x10x1 inch jelly roll pan, and line with waxed paper; grease and flour waxed paper. Set aside. Beat eggs at high speed with electric mixer until foamy. Gradually add 1 cup sugar, beating until mixture is thick and lemon colored. Fold flour, 1/3 cup water, and vanilla into egg mixture. Spread batter evenly in prepared pan. Bake at 375 degrees for 10 to 12 minutes.

Sift powdered sugar in a 15x10 inch rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; let cool completely on a wire rack.

Combine next 4 ingredients in a medium saucepan; cook over medium heat, stirring constantly until mixture is thick, about 5 minutes. Cool completely, and stir in strawberries.

Beat cream cheese until fluffy; gradually add 1 1/4 cups powdered sugar, beating until smooth.