Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Pour in the sponge cake batter and spread it evenly. Bake for 10–12 minutes.

In a large mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat on medium speed for 2–3 minutes until smooth. Gently fold in the whipped cream.

Spread a layer of strawberry preserves on the sponge cake, followed by a layer of the cream cheese filling. Scatter the diced fresh strawberries on top evenly.

Roll the cake tightly from one end using the parchment paper. Secure the roll with parchment and squeeze gently to distribute the filling.

Refrigerate the rolled cake for 20–30 minutes to allow it to set.

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