1. Beat the softened cream cheese in a mixing bowl until smooth and creamy.

2. Add the powdered sugar and vanilla extract, then mix until fully combined.

3. In a separate bowl, whip the heavy cream until soft peaks form.

4. Fold the whipped cream gently into the cream cheese mixture to make a light filling.

5. Lay the sponge cake sheet flat on a clean surface.

6. Spread the strawberry jam evenly over the cake, leaving a small border around the edges.

7. Spread the cheesecake filling over the jam layer in an even layer.

8. Scatter the diced strawberries across the filling.

9. Mix the shortbread cookie crumbs with the melted butter, then sprinkle them over the strawberry layer.

10. Starting from one short end, gently roll the cake into a tight log.

11. Wrap the roll tightly and chill it in the refrigerator for at least 2 hours.

12. Unwrap, slice, and garnish with whipped cream and extra strawberry crumbs before serving.