Now, let’s get into the step-by-step guide to creating this Strawberry Cheesecake Trifle:

1. In a medium bowl, combine the sliced strawberries with lemon juice and optional granulated sugar. Allow them to macerate for about 10 minutes, which helps release their natural juices.
2. In a large mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until fully incorporated.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring a light and fluffy texture.
4. Start assembling the trifle in a large glass bowl or individual glasses. Begin with a layer of pound cake cubes, followed by a layer of the cream cheese mixture, and then a layer of strawberries with their juices.
5. Repeat the layers until all ingredients are used, finishing with a layer of the cream cheese mixture topped with strawberries.
6. Refrigerate the trifle for at least an hour before serving to allow the flavors to meld together.

This step is crucial, as it allows the cake to absorb the flavors and juices perfectly, much like how my abuela’s recipes would always taste better the next day.