Place the sheet of sponge cake on plastic wrap. Roll it gently using a rolling pin until the cake becomes thin and flexible.

Spread a thin layer of strawberry jam over the rolled cake. Add whipped cream evenly and place chopped strawberries along one edge to form the filling.

Use the plastic wrap to lift and roll the cake tightly into a log. Refrigerate the roll for 10 minutes so it becomes firm.

Slice the roll into 1-inch pieces using a sharp knife. If desired, lightly dust with powdered sugar.