Ingredients
Equipment
Method
- Lay out slices of pound cake and gently flatten each slice with a rolling pin until thin and flexible.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla flavoring until smooth and creamy.
- Fold the diced strawberries into the cream cheese mixture until evenly combined.
- Spread a thin, even layer of the filling over each flattened cake slice.
- Carefully roll each slice tightly into a log shape, then wrap in plastic wrap and refrigerate for 2 hours until firm.
- Unwrap the chilled rolls and lightly spread a thin layer of remaining filling on the outside.
- Roll each log in graham cracker crumbs to coat evenly.
- Slice each roll into 1 inch pieces using a sharp serrated knife.
- To make the sauce, blend strawberries, sugar, lemon juice, water, and cornstarch until smooth, then cook in a small saucepan over medium heat for 3 to 5 minutes until thickened.
- Let the sauce cool slightly, then drizzle over the sliced rolls.
- Garnish with whipped cream, sliced strawberries, and extra graham cracker crumbs before serving.
Notes
Chill the rolls thoroughly before slicing for clean edges and best texture.