Place about 6 to 8 cubes of sponge cake and 2 tablespoons strawberries into the center of each egg roll wrapper. Wet edges of egg roll wrappers and roll up according to package directions. Keep wrapped egg rolls covered with a damp paper towel until ready to fry.

Heat oil to 350 degrees F. Cook egg rolls 1 to 2 at a time for about 45 seconds to 1 minute each, rolling to brown on all sides.

Remove to a paper towel lined plate to drain. Sprinkle with powdered sugar. Cut on the diagonal and serve with whipped cream and whole berries.