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

Pour the 3 cups of cold heavy whipping cream into a mixing bowl. Whip 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 the vanilla extract; beat until fully incorporated. Mix in the 1/4 cup of sour cream until just combined.

Take the remaining whipped cream (the amount not reserved for topping) and gently fold it 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 or milk, or a small amount of the strawberry juice, to add moisture.

Spread half of the prepared cheesecake filling evenly over the top of the pound cake base (First Layer).

Spoon half of the macerated strawberries, including the generous amount of syrup/juice, over the top of the cheesecake layer (Second Layer).

Add a second layer of pound cake slices or cubes over the strawberries (Third Layer). Carefully spread the remaining half of the cheesecake filling over the second cake layer (Fourth Layer).

Top the remaining cheesecake filling with the rest of the strawberries and their juices (Fifth Layer). Take the 1 1/2 cups of reserved whipped cream and spread it evenly over the top, or pipe it for a decorative finish (Final Layer). Garnish with a few whole fresh strawberries or additional slices.

Cover the trifle loosely and refrigerate for a minimum of 4 hours, but preferably 8 hours or overnight. This crucial step allows the layers to set, the flavors to meld, and the cake to absorb the moisture. Serve chilled directly from the trifle bowl.