Preheat the oven to 350 degrees. Line a 9 x 13 jellyroll pan with parchment paper.

In a large bowl beat the eggs with a hand mixer for 5 minutes. Add in the sugar and oil and beat until smooth.

Add in the buttermilk. Zest the lemon and then squeeze the juice into the bowl. Add the food coloring and the mix until everything is well combined.

In a small bowl combine the flour, baking powder, and salt. Add to the lemon and egg mixture and mix until combined.

Pour the batter into the prepared pan and smooth with a spatula.

Bake for 14-18 minutes. Cake is done when it springs back when pressed with your fingers.

Quickly sprinkle a clean dish towel with powdered sugar. Immediately turn the cake out onto the dish towel. Peel off the parchment paper and roll the cake in the towel, beginning at the narrow end. Roll as tightly and evenly as possible. Place the rolled cake on a wire rack and cool completely.

To make the filling place the cream cheese and butter in a bowl. Beat with a mixer until smooth.

Zest the lemon into the cream cheese mixture. Squeeze 1 tablespoon of fresh lemon juice into the bowl as well. Beat until combined.

Add the powdered sugar to the cream cheese mixture a half cup at a time, beating after each addition, until the frosting is thick and smooth.

Carefully unroll the cake. Frost the inside with the lemon cream cheese filling. Roll the cake up tightly. Cut into pieces with a serrated knife and serve with a strawberry and fresh mint leaves.

If filling is too soft simply place the lemon roll in the refrigerator for 30 minutes before cutting.