Prep the strawberries: In a bowl, toss sliced strawberries with granulated sugar and lemon juice. Let them sit for 10–15 minutes until they release juices and become glossy.

Make a quick berry sauce (optional): If using jam, warm it slightly in the microwave and stir until loose. This helps bind the layers with extra flavor.

Whip the cream: In a chilled bowl, beat heavy cream with a pinch of salt until soft peaks form. Don’t overwhip. Set aside.

Make the cream base: In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy. Fold in the whipped cream gently until fully combined. Taste and adjust sweetness.

Layer 1 – Cake: Place a third of the pound cake cubes in the bottom of a trifle dish or large glass bowl. Press them lightly to create an even layer.

Layer 2 – Berries: Spoon a third of the macerated strawberries over the cake, including some of the juices.

Layer 3 – Cream: Spread a third of the cream mixture over the berries, smoothing with a spoon or offset spatula.

Repeat layers: Add another third of cake, berries (with juices), and cream. If using jam, drizzle a little over the cake before the berries on this middle layer.

Final layer: Finish with the remaining cake, berries, and a generous swoop of cream on top. Reserve a few strawberry slices for the very top.

Chill: Cover and refrigerate for at least 2 hours, ideally 4–6, to let the flavors meld and the cake soften.

Garnish and serve: Top with reserved strawberries and a few mint leaves. Scoop into bowls, making sure each serving includes all layers.