In a medium bowl, combine the sliced strawberries, 1/2 cup of granulated sugar, and the lemon juice (if using). Gently toss the strawberries until they are coated with the sugar. Set the bowl aside at room temperature for at least 30 to 45 minutes. The sugar will draw out the juices from the berries, creating a sweet syrup.

Pour the cold heavy whipping cream (3 cups) into the bowl of a stand mixer fitted with the whisk attachment. Begin whipping the cream on medium speed until soft peaks form. Gradually add the 1/2 cup of additional powdered sugar and continue whipping until stiff peaks form. Reserve 1 1/2 cups of this whipped cream for the top layer and decoration of the trifle.

In a separate large bowl, beat the softened cream cheese until it is completely smooth and fluffy. Add the 1 1/2 cups of sifted powdered sugar and vanilla extract, beating until fully incorporated. Mix in the 1/4 cup of sour cream until just combined. Gently fold the remaining whipped cream (the amount not reserved for topping) into the cream cheese mixture using a rubber spatula. Use a cutting and folding motion to keep the filling light and airy. This is your cheesecake filling.

Slice the thawed pound cake into 3/4-inch thick slices or cut it into bite-sized cubes. Line the bottom of a large, clear glass trifle bowl with the cake pieces, trimming them as needed to fit snugly. Optional: Drizzle or brush the cake layer lightly with a tablespoon or two of the extra heavy cream, milk, or a small amount of the strawberry juice, to add moisture.

Assemble the Trifle: 1) Spread half of the cheesecake filling evenly over the top of the pound cake base. 2) Spoon half of the macerated strawberries, including the generous syrup, over the cheesecake layer. 3) Add a second layer of pound cake slices or cubes. 4) Carefully spread the remaining half of the cheesecake filling over the second cake layer. 5) Top the remaining cheesecake filling with the rest of the strawberries and their juices.

Final Layer and Chill: Take the 1 1/2 cups of reserved whipped cream and spread it evenly over the top of the entire trifle, or pipe it on for a decorative finish. Decorate the top with a few whole fresh strawberries or additional slices. Cover the trifle loosely with plastic wrap and refrigerate for a minimum of 4 hours, but preferably 8 hours or overnight, to allow the flavors to meld and the cake to soften. Serve chilled directly from the trifle bowl.