Preheat your oven to 350°F (175°C) if baking sponge cake from scratch. Line a jelly roll pan with parchment paper and pour in the batter. Bake for 12-15 minutes until golden.

In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped cream gently.

Spread a thin layer of strawberry preserves over the sponge cake, followed by the creamy filling and diced strawberries.

Roll the cake starting from one of the short ends, using parchment paper to help create a tight log.

Wrap the rolled cake seam-side down in plastic wrap and refrigerate for 20-30 minutes.

Slice the chilled roll into 1-inch pieces and arrange on a serving platter. Garnish with mint leaves.