1 sponge cake sheet (approx. 10×15 inches, homemade or store-bought)

8 oz (225 g) cream cheese, softened

½ cup (60 g) powdered sugar

1 tsp (5 ml) vanilla extract

1 cup (240 ml) whipped cream

1½ cups (225 g) fresh strawberries, diced

3 tbsp (45 g) strawberry preserves or jam

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Lay sponge cake flat on a piece of parchment paper or a rolling mat.

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream gently.

Spread strawberry preserves evenly over the cake. Then, layer the cream cheese filling on top. Sprinkle diced strawberries evenly.

Starting from one short end, roll the cake tightly into a log using the parchment for support. Chill for 20–30 minutes to firm.

Slice into 1-inch pinwheels using a sharp knife. Arrange on a platter and garnish with a white chocolate drizzle, mint, or whipped cream if desired.

Roll can be made 1 day ahead.

Use gluten-free cake if needed.

Try other berries or mascarpone for variation.