Place sponge cake slices on a flat surface. Use a rolling pin gently to flatten them slightly. This makes rolling easier later. Be careful not to press too hard. The cake should stay soft and flexible without breaking apart during rolling.

Add cream cheese, powdered sugar, and vanilla extract into a bowl. Beat everything until smooth and creamy. Fold whipped cream into the mixture slowly. The filling should feel light and fluffy. This creamy layer gives the rolls rich cheesecake flavor.

Spread a thin layer of cheesecake filling across each flattened cake slice. Leave a little space around the edges. This prevents overflowing while rolling. Make sure every corner has filling so each bite tastes creamy and sweet.

Place chopped strawberries evenly over the filling. Sprinkle crushed shortbread cookies on top for extra crunch. The strawberries add freshness and bright flavor. The cookie crumbs give the dessert a classic shortcake texture that tastes buttery and delicious.

Starting from one side, roll the cake tightly like sushi. Use gentle pressure while rolling. Wrap each roll in plastic wrap and chill for fifteen minutes. Chilling helps the rolls hold their shape and makes slicing much easier later.

Remove the plastic wrap carefully after chilling. Slice each roll into sushi-style pieces using a sharp knife. Brush tops lightly with strawberry jam mixed with milk. Garnish with fresh strawberries for a beautiful and colorful dessert presentation.