In a mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Lay the sponge cake flat on a sheet of parchment paper and trim the edges to form a neat rectangle if needed.

Spread a thin layer of strawberry jam over the cake if using.

Evenly spread the whipped cream over the cake, leaving about half an inch at the edges.

Arrange the sliced strawberries in a line near the edge closest to you.

Using the parchment paper, carefully roll the cake forward into a tight log.

Wrap the roll and place it in the refrigerator to chill for 45–60 minutes so it firms up.

Once chilled, slice the roll into 1-inch pieces to create beautiful Strawberry Shortcake Sushi rolls.

Garnish with melted white chocolate drizzle or a light dusting of powdered sugar before serving.