Prep the strawberries: In a bowl, toss sliced strawberries with 2 to 4 tablespoons granulated sugar (adjust to taste), 1 to 2 teaspoons lemon zest, and 1 tablespoon lemon juice. Stir and let sit for 15 to 20 minutes until the berries release their juices.

Make the cream layer: Beat softened cream cheese with 1/3 cup powdered sugar and 1 teaspoon vanilla until smooth and fluffy. Add sour cream or yogurt if using, and blend until silky.

Whip the cream: In a cold bowl, whip heavy cream with 2 to 3 tablespoons powdered sugar to soft peaks. Don’t overbeat. Fold the whipped cream into the cream cheese mixture until smooth and airy.

Prep the cake: Cut your chosen cake into bite-size cubes. If you like a slightly jammy touch, warm a few tablespoons of strawberry jam and lightly brush over some of the cake cubes.

Start layering: In a clear trifle dish or large glass bowl, add a layer of cake cubes to cover the bottom.

Add berries and juice: Spoon a generous layer of macerated strawberries over the cake, including some of the juices to keep things moist.

Add the cream: Spread or pipe a layer of the cream mixture over the berries. Smooth lightly with a spatula.

Repeat: Continue layering cake, berries, and cream until you reach the top, finishing with a cream layer.

Chill: Cover and refrigerate for at least 2 hours before serving. This helps the flavors meld and the cake soften just enough.

Garnish and serve: Top with a few pretty strawberry slices and fresh mint. Scoop into bowls with a long spoon.