Preheat your oven to 350°F (175°C) if baking from scratch. Line a jelly roll pan with parchment paper and spread your sponge cake batter evenly. Bake for about 12-15 minutes or until lightly golden and springy to the touch. Let it cool completely on a wire rack.

In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until smooth and creamy, about 2-3 minutes. Gently fold in whipped cream until fully incorporated.

Spread a thin layer of strawberry preserves over the cooled sponge cake, leaving a small border. Dollop the cream cheese mixture over the preserves and spread evenly.

Sprinkle diced strawberries evenly over the cream cheese filling, pressing them gently to ensure they stay in place when rolling.

Begin rolling the sponge cake from one edge to the other, forming a tight cylinder. Wrap it in the parchment and refrigerate for 20-30 minutes.

Slice the chilled roll into 1-inch pieces with a sharp knife, wiping the knife clean between cuts.

Arrange rolls on a platter, drizzle with melted white chocolate if desired, and garnish with fresh mint leaves.