Preparation

• Start by laying your cooled sponge cake flat on a piece of parchment paper or a rolling mat. This will make it easy to roll later. Make sure your surface is clean and ready to go!
• In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. This should take about 1-2 minutes.
• Once the cream cheese mixture is smooth, gently fold in the whipped cream. Use a spatula to combine until no white streaks remain.
• Spread the strawberry preserves evenly over the sponge cake, then spread the creamy mixture over the preserves.
• Sprinkle the diced strawberries over the top of the cream cheese mixture.
• Starting from one of the short ends of the cake, use the parchment paper or mat to help you roll the cake into a tight log.
• Once rolled, place the cake seam-side down on a plate and chill it in the refrigerator for about 20 to 30 minutes.
• After chilling, use a sharp knife to cut the roll into 1-inch pieces and arrange them on a platter. Optionally drizzle with melted white chocolate and garnish with mint leaves or extra whipped cream.