If you're making the fluffy sponge cake from scratch, preheat the oven to 350°F (175°C). Pour the batter into a jelly roll pan lined with parchment paper. Bake for about 15–20 minutes until the edges pull away slightly from the pan and the center springs back when touched.

Once the cake is baked, remove it from the oven and let it cool completely in the pan for about 10–15 minutes. After cooling, carefully lift the cake out using the parchment paper.

In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix with an electric mixer on medium speed until smooth and fluffy. Gently fold in whipped cream until well combined.

Lay the cooled sponge cake flat on a piece of parchment paper. Spread a generous layer of strawberry preserves evenly across the cake, followed by the cream cheese filling. Sprinkle diced strawberries over the filling.

Starting at one end of the sponge cake, carefully lift the parchment paper and begin to roll the cake tightly into a log shape. Continue until fully rolled, leaving the seam side down.

Wrap the rolled cake in the parchment paper and place it in the refrigerator. Chill for 20–30 minutes to allow the filling to set.

Once chilled, remove the roll from the refrigerator and carefully unwrap it from the parchment. Using a sharp knife, slice it into 1-inch pieces.

Arrange the sliced rolls on a platter and drizzle melted white chocolate over the top for an extra sweet touch. Garnish with mint leaves or dollops of extra whipped cream.