Strawberry Cheesecake Trifle

To prepare the strawberry layer: In a mixing bowl, combine the cubed strawberries, granulated sugar, and lemon juice. Mix well and let it sit for 10 minutes to macerate.

Once the strawberries have macerated, add the strawberry pie filling and mix everything together. Set aside.

For the cheesecake mousse: Using an electric mixer, beat together the cream cheese, 1 1/2 cups of powdered sugar, and 1 1/2 cups of heavy cream. Add 2 teaspoons of vanilla extract and continue mixing for 2-3 minutes until the mixture is creamy and fluffy.

In a separate bowl, use the mixer to whip the remaining 2 1/2 cups of heavy cream with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Beat until stiff peaks form, being careful not to overmix.

Gently fold 2 cups of the whipped cream into the cheesecake mixture. Reserve the remaining whipped cream for topping.

To assemble the dessert: Alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse, repeating until all ingredients are used.

Top the dessert with the reserved whipped cream and garnish as desired. Chill in the refrigerator for at least 4 hours or overnight before serving.

Store any leftovers in the refrigerator for up to 4 days.