Let’s bring this delicious creation to life with a few simple steps. Remember, cooking is an expression of love, just like my abuela taught me.

1. In a medium bowl, combine the sliced strawberries, 2 tablespoons of granulated sugar, and lemon juice. Let them macerate for about 15 minutes. This process draws out the juices, creating a lovely syrup.
2. In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.
3. In another bowl, beat the softened cream cheese with sour cream, 1/2 cup granulated sugar, and lemon zest until smooth and creamy.
4. Gently fold half of the whipped cream into the cream cheese mixture, creating a light and airy cheesecake filling.
5. To assemble the trifle, layer half of the cake cubes at the bottom of a trifle dish or individual glasses.
6. Spoon half of the cheesecake mixture over the cake, smoothing it with a spatula.
7. Add a layer of strawberries, ensuring some of the syrup is drizzled over for added flavor.
8. Repeat the layers with the remaining cake, cheesecake filling, and strawberries.
9. Top with the remaining whipped cream, and garnish with extra strawberries or mint leaves if desired.
10. Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld together beautifully.

As you layer, remember that cooking is about creativity. There’s no need for perfection; just enjoy the process and the delightful outcome.