Begin by baking or laying flat a store-bought sheet cake on a sheet of parchment or a rolling mat. Let the cake cool completely.

In a medium bowl, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy, then fold in whipped cream.

Spread a thin layer of strawberry preserves over the sponge cake, then dollop the cream filling over it, smoothing out to the edges. Sprinkle diced strawberries on top.

Starting from one end, use the parchment paper to gently lift and roll the cake into a tight log. Seal the edges gently.

Chill the rolled cake in the refrigerator for 20 to 30 minutes until firm.

Using a sharp knife, cut the roll into 1-inch pieces, wiping the knife between cuts for clean edges. Arrange on a platter and optionally drizzle with melted chocolate and garnish with mint.