Prepare the Macerated Strawberries: In a medium bowl, combine the sliced strawberries, 1/2 cup of granulated sugar, and the lemon juice (if using). Gently toss until coated. Set aside at room temperature for at least 30 to 45 minutes until a sweet syrup has formed.

Prepare the Whipped Cream: Pour the cold heavy whipping cream into a mixing bowl. Begin whipping on medium speed until soft peaks form. Gradually add the 1/2 cup of powdered sugar and continue whipping until stiff peaks form. Reserve 1 1/2 cups of this whipped cream for the top layer and decoration.

Make the Cheesecake Filling: In a separate large bowl, beat the softened cream cheese until completely smooth and fluffy. Add the 1 1/2 cups of sifted powdered sugar and vanilla extract; beat until light and airy. Mix in the 1/4 cup of sour cream until just combined. Gently fold the remaining whipped cream (the amount not reserved for topping) into the cream cheese mixture using a rubber spatula. This completes your cheesecake filling.

Prepare the Pound Cake: Slice the thawed pound cake into 3/4-inch thick slices, or cut the cake into bite-sized cubes. Line the bottom of a large, clear glass trifle bowl with the cake pieces, trimming them as needed. Optional: Drizzle or brush the cake layer lightly with a tablespoon or two of heavy cream or milk for extra moisture.

First Layer: Spread half of the cheesecake filling evenly over the top of the pound cake base.

Second Layer: Spoon half of the macerated strawberries, including the generous amount of syrup, over the top of the cheesecake layer.

Third & Fourth Layers: Add a second layer of pound cake slices or cubes over the strawberries. Carefully spread the remaining half of the cheesecake filling over the second cake layer.

Final Layers: Top the remaining cheesecake filling with the rest of the strawberries and their juices. Spread the 1 1/2 cups of reserved whipped cream evenly over the top, or pipe it for a decorative finish. Garnish with whole fresh strawberries.

Cover the trifle loosely and refrigerate for a minimum of 4 hours, but preferably 8 hours or overnight. This allows the layers to set and the cake to fully absorb the strawberry and cheesecake moisture, ensuring the perfect texture.

Serve chilled directly from the trifle bowl.