1. Remove cream cheese from refrigerator 2 hours before starting to soften completely.

2. Wash strawberries, remove hulls, and slice into thin, uniform pieces. Pat dry with paper towels.

3. Beat softened cream cheese with electric mixer until completely smooth and lump-free, about 3-4 minutes.

4. Gradually add powdered sugar, beating until well combined and fluffy.

5. Add heavy cream, vanilla extract, lemon juice, and salt. Beat until light and airy, about 2 minutes more.

6. Refrigerate cheesecake filling for 30 minutes to firm slightly for easier spreading.

7. Using sharp knife, slice pound cake horizontally into 1/2-inch thick rectangular slices.

8. Lay parchment paper on work surface. Place cake slice on parchment.

9. Spread thin, even layer of cheesecake filling across cake, leaving 1-inch border on all edges.

10. Arrange strawberry slices in neat rows across the filling, slightly overlapping.

11. Optional: brush exposed cake border lightly with warmed strawberry jam for extra flavor.

12. Using parchment paper as guide, carefully roll cake away from you, creating tight roll.

13. Wrap completed roll tightly in plastic wrap, seam-side down.

14. Repeat process with remaining cake slices and filling.

15. Refrigerate wrapped rolls for minimum 2 hours or overnight to set completely.

16. Using sharp knife dipped in warm water, slice each roll into 1-inch thick pieces, cleaning knife between cuts.

17. Arrange on serving plates and garnish with fresh mint leaves and additional strawberry slices.