For the Filling:

1. 1. In a mixing bowl, blend softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.

For the Rolls:

1. 2. Wash and hull the fresh strawberries, then slice them thinly.
2. 3. Take a slice of pound cake and gently flatten it to about half an inch thick.
3. 4. Spread a layer of cheesecake filling over the pound cake slice, leaving space at the edges.
4. 5. Layer sliced strawberries on top of the cheesecake filling.
5. 6. Roll the pound cake tightly to encase the filling and strawberries.
6. 7. Place rolls seam-side down on a plate and chill in the refrigerator for at least one hour.
7. 8. Once chilled, slice each roll into bite-sized pieces using a sharp knife.
8. 9. Arrange on a platter and drizzle with extra whipped cream if desired.