Ingredients
Method
Prepare the cake and filling
- Slice the pound cake lengthwise into 1/4-inch thick sheets, keeping the slices even so the roll stays tight. Set aside the cake sheets for filling.
- Beat the softened cream cheese with powdered sugar until light and fluffy, about 2 minutes. Look for a smoother, slightly thicker texture before you stop mixing.
- Fold the whipped cream into the cream cheese mixture until no streaks remain. Stop when the filling looks airy and uniform.
Assemble and chill
- Spread a thin layer of the cream mixture onto each cake slice, leaving a 1-inch border on one long edge. Use enough to coat but not so much that it squeezes out.
- Arrange the strawberry slices in a line along the filling-covered cake. Keep the layer consistent so each slice shows strawberries in the cross-section.
- Roll the cake tightly into a log using plastic wrap as an aid. Apply gentle, even pressure and seal the seam so it holds together.
- Wrap the log in plastic and refrigerate for 30 minutes. Chill until firm enough to slice cleanly without squishing.
Slice and finish
- Slice the chilled log with a sharp knife into sushi-roll-style pieces. Aim for neat, even rounds or coins so the spiral interior is visible.
- Serve the slices drizzled with strawberry jam and finished with white chocolate shavings. Add the garnish right before serving for a crisp, defined look.
Notes
For the cleanest spiral slices, chill the log until firm and use a sharp knife with light pressure—wipe the blade between cuts if needed. Store covered in the refrigerator up to 2 days; the texture is best within 24 hours. Freezing is not recommended because the strawberries and whipped cream filling can weep when thawed. For a lighter option, use reduced-fat cream cheese (and slightly sweetened whipped topping) to keep the roll creamy with fewer calories.