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Prepare the Cake:
Preheat oven as per cake mix instructions.
Line a 10×15 inch jelly roll pan with parchment paper and grease lightly.
Prepare cake mix as directed on the box, pour batter into the pan, and spread evenly.
Bake for 10-15 minutes or until a toothpick comes out clean.
Let the cake cool for 5 minutes.
Roll the Cake:
Dust a clean kitchen towel with powdered sugar.
Turn the cake onto the towel, peel off the parchment paper, and roll the cake in the towel from the short end.
Cool completely while rolled in the towel.
Prepare the Filling:
Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Unroll the cooled cake, spread the whipped cream filling, and re-roll the cake tightly.
Slice and Decorate:
Slice the cake roll into sushi-sized pieces.
Arrange on a serving platter.
Top each piece with a fresh strawberry slice, drizzle with melted white chocolate, and optionally sprinkle with crushed freeze-dried strawberries.
Serve immediately or refrigerate until ready.