Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and pour your batter evenly into the pan. Bake for about 15-20 minutes, or until the edges are lightly golden and a toothpick comes out clean. Allow it to cool completely on a wire rack before using.

Make the Filling: In a large mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Using a hand mixer, blend the ingredients until smooth and creamy, about 2-3 minutes. Gently fold in whipped cream until fully integrated.

Assemble the Roll: Lay your cooled sponge cake flat on a sheet of parchment paper. Spread a layer of strawberry preserves evenly, leaving a small border around the edges. Dollop the cream cheese mixture onto the cake and smooth it out, followed by sprinkling diced fresh strawberries.

Roll the Cake: Starting from one short end of the sponge cake, lift the parchment paper and roll the cake tightly. Secure it in parchment and refrigerate for 20-30 minutes.

Slice and Serve: Remove the roll from the fridge and unwrap it from the parchment. Using a sharp knife, slice the roll into 1-inch pieces.

Garnish and Enjoy: Arrange the sushi rolls on a platter. Drizzle melted white chocolate over the top if desired and finish with mint leaves or edible flowers.