Combine flour and cocoa, set aside.
Separate egg whites from egg yolks. Beat egg whites until soft peaks form, about 3 minutes. Slowly add the sugar and beat another 2-3 minutes or until egg whites begin to stiffen.
Whisk egg yolks and sour cream, add to the egg whites. Combine baking soda and vinegar, add to the whites. Give everything a quick mix.
Add the flour/cocoa, mix just until combined (if over beaten the fluffy mixture will flatten).
Pour mixture into the prepared baking sheet. Bake 11-12 minutes (check for readiness with a tooth pick).
Go along the sides of the baking sheet with a sharp knife to loosen cake. Take a towel and roll the cake up. Set aside to completely cool.
Prepare the cream- Take the 10 oz of strawberries. Take 3 strawberries, chop them into really small pieces, set aside (so that you can bite into small strawberry pieces, sorry forgot to take a pic). Take the rest of the strawberries and slice them.
Add the sliced strawberries, gelatin and sugar into a blender, blend until well combined.
Beat the cream cheese. Add the blended strawberries and mix. Add the chopped strawberries that were set aside and the cool whip, mix everything on lowest speed.