Preheat your oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper. Bake the sponge cake for about 12-15 minutes until it's lightly golden. Let it cool completely.

In a large mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until smooth, about 2-3 minutes, then gently fold in whipped cream.

Spread a thin layer of strawberry preserves over the cooled sponge cake, followed by the cream cheese mixture and diced strawberries.

Starting from one end, roll the cake tightly into a log shape. Ensure the roll is tight but not so tight that the filling oozes.

Cover the roll with plastic wrap and refrigerate for 20-30 minutes to set.

After chilling, slice the roll into 1-inch pieces using a sharp knife for clean edges.

Arrange the sliced rolls on a platter. Drizzle with melted white chocolate if desired and garnish with mint leaves.