Instructions:

Prepare the Cake Roll:

• Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang for easy removal. Grease the paper lightly. 
• In a large bowl, beat the eggs on high speed for 5 minutes until thick and pale. Gradually add the sugar and vanilla, beating until well combined. 
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined. Be gentle to maintain the airy texture. 
• Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan lightly to remove air bubbles. Bake for 10-12 minutes or until the cake springs back when touched lightly in the center. 
• While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. 
• Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper and, starting at the short end, roll the cake up with the towel inside. Let it cool completely. 

Prepare the Cheesecake Filling:

• In a medium bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. 
• In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. 

Prepare the Strawberry Filling:

• In a small bowl, toss the diced strawberries with granulated sugar. Let them sit for about 10 minutes to release their juices. 

Assemble the Rolls:

• Carefully unroll the cooled cake and spread a thin layer of the cheesecake filling over the entire surface. Leave a small border around the edges. 
• Evenly distribute the macerated strawberries over the cheesecake layer. 
• Gently roll the cake back up without the towel, using the towel to help lift and guide the cake as you roll. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set. 

Prepare the Strawberry Drizzle:

• Purée the strawberries and mix with powdered sugar until smooth. 
• Drizzle the mixture over the chilled cake roll. 

Prepare the White Chocolate Drizzle:

• Melt the white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring in between, until smooth. Stir in the heavy cream to create a smooth, pourable consistency. 
• Drizzle the white chocolate over the strawberry drizzle on the cake roll. 

Garnish and Serve:

• Cut the cake into sushi roll-sized pieces. Garnish each piece with a halved strawberry on top and a sprinkle of crushed shortbread cookies or graham crackers for extra texture. 

Final Chill:

• Refrigerate the assembled sushi rolls for another 30 minutes to let the flavors meld together before serving.