In a medium bowl, combine the sliced strawberries, the 1/4 cup of granulated sugar, and the optional lemon juice.

Gently stir the mixture until the sugar is dissolved and coats the berries evenly. Set the bowl aside at room temperature for at least 30 minutes. This process, called maceration, will draw out the natural juices from the strawberries, creating a rich syrup that will moisten the cake layers.

In a large mixing bowl, using an electric mixer, beat the softened cream cheese until it is completely smooth and fluffy, ensuring there are absolutely no lumps remaining.

Add the powdered sugar and vanilla extract to the cream cheese. Beat on medium speed until the mixture is light and well combined, scraping down the sides of the bowl as needed. Set this cream cheese base aside.

In a separate, very cold bowl (preferably a metal bowl), pour the 3 cups of heavy whipping cream. Beat the cream on high speed until stiff peaks form. Be careful not to over-beat or the cream will turn to butter.

Gently fold approximately one-third of the whipped cream into the cream cheese mixture using a rubber spatula to lighten it. Once incorporated, fold in the remaining two-thirds of the whipped cream until the mixture is uniform, light, and airy. Do not over-mix, as this will deflate the mousse.

First Layer (Cake Base): Place half of the cubed pound cake pieces evenly across the bottom of the large, clear glass trifle dish. (If using ladyfingers, arrange them vertically around the sides of the dish, then fill the bottom space.)

Second Layer (Strawberry Syrup): Spoon half of the macerated strawberries and their resulting syrup evenly over the cake layer. Ensure the syrup soaks into the cake pieces.

Third Layer (Cheesecake Filling): Carefully spread half of the prepared cheesecake filling mixture over the strawberries, gently using the back of a spoon or spatula to smooth the surface without disturbing the cake below.

Fourth, Fifth, and Sixth Layers: Repeat the layers: Place the remaining cubed cake pieces over the cheesecake layer. Spoon the rest of the strawberries and syrup over the second cake layer (reserve a small handful of the most attractive berry slices for the final garnish). Gently spread the remaining cheesecake filling on top.

Cover the trifle dish tightly with plastic wrap. Refrigerate for a minimum of 6 hours, or ideally overnight. Chilling allows the flavors to meld, the syrup to fully saturate the cake, and the cheesecake filling to set firmly.

Just before serving, garnish the top of the trifle with the reserved strawberry slices or a few dollops of extra whipped cream.