Step-by-Step Instructions

• If you're making the sponge cake from scratch, preheat your oven to 350°F (175°C) and prepare a jelly roll pan. Bake the cake according to your recipe for about 10–12 minutes, or until lightly golden and a toothpick comes out clean. Allow it to cool completely on a wire rack.
• Lay the cooled sponge cake flat on a clean piece of parchment paper or a silicone rolling mat.
• In a large mixing bowl, beat together 8 ounces of softened cream cheese, ½ cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
• Gently fold in 1 cup of whipped cream into the cream cheese mixture using a spatula.
• Spread a thin layer of strawberry preserves (1 cup) evenly over the sponge cake, leaving a small border around the edges. Then spoon the cream cheese mixture over the preserves.
• Sprinkle 1½ cups of diced fresh strawberries evenly on top of the cream cheese layer.
• Starting from one short end of the cake, carefully roll it tightly into a log shape using the parchment or mat to assist.
• Place the rolled cake in the refrigerator for 20–30 minutes to allow it to set properly.
• Once chilled, take a sharp knife and slice the roll into 1-inch pieces.
• Arrange the sliced rolls on a serving platter and drizzle with melted white chocolate and garnish with fresh mint leaves.