Lay the cooled sponge cake flat on a piece of parchment paper or silicone baking mat.

In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the chilled cream until stiff peaks form, then fold it gently into the cream cheese mixture.

Spread a thin layer of strawberry jam or preserves over the sponge cake (optional).

Spread the cream cheese-whipped cream mixture evenly over the cake, leaving a small border around the edges.

Arrange the sliced strawberries evenly over the creamy filling.

Starting from one short end, carefully roll the cake into a tight log using the parchment to help guide the rolling.

Wrap the roll and chill in the refrigerator for 20–30 minutes to set.

Slice into 1-inch pieces with a sharp knife, wiping the blade between cuts for clean edges.

Garnish with a drizzle of white chocolate, extra whipped cream, mint, or a dusting of powdered sugar before serving.