Rinse short-grain rice under cold water until the water runs clear. Cook according to package instructions for 15-20 minutes until tender. Let the rice cool to room temperature.

In a mixing bowl, whip heavy cream on medium speed until stiff peaks form, around 3-4 minutes. Gradually blend in powdered sugar and a splash of vanilla extract.

Wash and finely dice fresh strawberries. Optionally, mix with strawberry jam or puree for added sweetness.

Lay a sushi mat on a clean surface. Spread a thin layer of pound cake over the mat, leaving space at the top. Add whipped cream filling and diced strawberries, leaving space on the sides.

Roll the cake tightly away from you using the mat. Seal the edge with water on your fingers.

Slice the roll into 1-1.5 inch pieces using a sharp knife. Arrange on a platter and chill for at least 30 minutes before serving.