Slice the vanilla sponge cake or pound cake into thin, ¼-inch thick rectangles. Lay flat on plastic wrap or parchment paper.

In a mixing bowl, pour in cold heavy whipping cream. Using an electric mixer, whip on medium speed, gradually adding powdered sugar and vanilla extract until stiff peaks form.

Spread a thin layer of strawberry jam evenly over the sliced cake, leaving one edge clear for rolling.

Line sliced strawberries along the edge of the cake closest to you.

Using the plastic wrap as a guide, roll the cake tightly away from you. Wrap securely in plastic wrap and chill for about 1 hour.

Remove plastic wrap and cut the roll into 1-inch slices using a sharp serrated knife.

Arrange the slices on a platter and garnish with extra strawberry slices, a dusting of powdered sugar, and optional white chocolate shavings.