Preheat your oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper. Pour in the batter and spread evenly. Bake for about 12-15 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack.

Once your sponge cake has cooled, lay it flat on a clean sheet of parchment paper or a rolling mat, ensuring the smooth side is facing up.

In a mixing bowl, beat together 8 oz of cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.

Spread a thin layer of strawberry preserves over the surface of the sponge cake, leaving about half an inch from the edges.

Now, spread an even layer of the cream cheese mixture on top of the strawberry preserves and sprinkle diced fresh strawberries over it.

Starting from one edge of the cake, carefully roll it up using the parchment or rolling mat to guide you. Press to seal the roll.

Wrap the rolled cake tightly in parchment paper and refrigerate for about 20-30 minutes to allow the roll to set.

After chilling, use a sharp knife to slice the roll into 1-inch pieces for a neat presentation.

Drizzle melted white chocolate over the sliced rolls and garnish with fresh mint leaves for a pop of color.