1. 1. Prepare the Pound Cake Base: Unwrap pound cake. Carefully slice the pound cake lengthwise into 1/4-inch thick slices. Lay slices out on a large piece of plastic wrap, overlapping slightly (about 1/2 inch) along the long edges to form a continuous sheet roughly 10-12 inches wide and 8-10 inches tall.

2. 2. Create the Cake “Seam”: Use a rolling pin to gently roll over the overlapping seams, pressing slices together to create a cohesive, flexible cake mat. Roll evenly until about 1/8 to 1/4 inch thick.

3. 3. Apply the Jam Layer: In a small bowl, whisk together strawberry jam, granulated sugar, and water until well combined and slightly thinned. Spread evenly over the entire surface of the flattened pound cake sheet, leaving a small 1/2-inch border along one long edge (the sealing edge).

4. 4. Prepare the Cheesecake Filling: In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until smooth, light, and fluffy. Scrape down sides as needed.

5. 5. Add the Cheesecake Layer: Spread cheesecake filling evenly over the jam layer, maintaining the 1/2-inch border of exposed cake on the long edge.

6. 6. Distribute the Strawberries: Scatter finely diced fresh strawberries evenly over the cheesecake filling. Add lemon juice if using.

7. 7. Roll the “Sushi”: Starting from the long edge opposite the exposed cake border, carefully and tightly roll the pound cake sheet into a log, using the plastic wrap to help guide. Roll tightly without squishing out filling. The exposed cake border helps seal the roll.

8. 8. Chill Thoroughly: Wrap the log tightly in plastic wrap. Refrigerate for at least 2-3 hours, preferably overnight.

9. 9. Slice and Serve: When ready to serve, unwrap chilled log. Use a very sharp, thin knife to slice into 1-inch thick rolls. Wipe knife clean between slices. Arrange on a platter, garnish with strawberry slices, whipped cream, or mint if desired. Serve immediately.