2 pints fresh strawberries hulled and cubed
⅓ cup granulated sugar
1 lemon juiced
1 21 oz can strawberry pie filling
Vanilla cheesecake mousse:
2 8 oz cream cheese softened
2 cup powdered sugar divided
4 cup heavy cream divided
1 Tbsp pure vanilla extract
1 angel food or vanilla pound cake cubed
1 – Mix together the cubed strawberries with ⅓ cup granulated sugar and 1 juiced lemon. Stir well then set aside to macerate while you make the filling.
2 – Whip together 2  oz softened cream cheese with 1 ½ cup powdered sugar and 1 ½ cup heavy cream. Add 1 Tbsp pure vanilla. Whip for 2-3 minutes until creamy, fluffy and combined. In a separate bowl, whip the remaining 2 ½ cup heavy cream with ½ cup powdered sugar, more if desired. Whip until stiff peaks form.
3 – Fold 2 cup of the whipped sweetened fresh cream into the cheesecake mixture by hand. Reserve the remaining whipped sweetened fresh cream for the top of the trifle.
4 – Add the strawberry pie filling to the macerated strawberries, mix well.
5 – To assemble, alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse. Repeat until all ingredients have been used.
6 – Top with the remaining sweetened fresh whipped cream and garnish as desired. Chill for 3-4 hours prior to serving.
7 – Store leftovers chilled.