Slice the pound cake lengthwise into thin sheets about ¼-inch thick. You should get 3-4 slices from one pound cake. Lay each slice flat on plastic wrap or parchment paper. Gently flatten with a rolling pin if needed to make the cake more pliable. Remove any hard crusts that might prevent smooth rolling.

In a large bowl, beat heavy whipping cream with an electric mixer on high speed. Add powdered sugar and vanilla extract while beating. Beat until stiff peaks form, about 3-4 minutes. Fold in softened cream cheese gently for stability. The cream should hold its shape but still be spreadable.

Spread a thin layer of strawberry jam on each cake slice. Add a layer of whipped cream, leaving 1 inch clear at the top edge. Place a line of sliced strawberries near the bottom edge. Using the plastic wrap to help, roll tightly from bottom to top. The plastic wrap technique prevents the cream from squishing out.

Crush golden Oreos into fine crumbs using a food processor or zip bag and rolling pin. Spread crumbs on a flat surface or large plate. Brush or spread strawberry jam on the outside of each roll. Roll in Oreo crumbs until completely coated on all sides. This creates the seaweed look of traditional sushi.

Wrap each coated roll tightly in plastic wrap. Refrigerate for at least 30 minutes to firm up. Remove from fridge and use a sharp, clean knife to slice into 1-inch pieces. Wipe knife between cuts for clean edges. Arrange on a serving platter like real sushi. Top each piece with a fresh strawberry slice and mint leaf.