Mac­erate the strawberries: In a large bowl, combine sliced strawberries with granulated sugar and lemon juice. Toss gently and let sit for 15–20 minutes until the fruit releases juices. This makes a syrupy, flavorful layer.

Prep the cake: Cut the pound cake or angel food cake into bite-sized cubes. If your cake is very soft, let the cubes sit out for 10 minutes to dry slightly. This helps them hold shape in the trifle.

Make the cream: In a mixing bowl, beat cold heavy cream, powdered sugar, vanilla, and a pinch of salt until soft peaks form. For extra stability, beat the softened cream cheese separately until smooth, then fold or gently beat it into the whipped cream until just combined.

Start layering: In a clear trifle dish or a large glass bowl, add a layer of cake cubes. Spoon a generous layer of strawberries with some of their syrup over the cake.

Add the cream: Spread an even layer of the whipped cream (or cream-cheese whipped cream) over the berries. Aim for clean, distinct layers but don’t stress—trifles are forgiving.

Repeat: Continue with another layer of cake, berries, and cream until the dish is filled. Finish with a final swoop of cream on top.

Chill: Cover and refrigerate for at least 1 hour and up to 8 hours. Chilling helps the flavors meld and makes cleaner scoops.

Garnish and serve: Top with extra strawberry slices and a few mint leaves just before serving. Use a large spoon to scoop down through all the layers.