Start by washing and slicing 2 cups of fresh strawberries. If desired, toss them in a tablespoon of sugar to enhance their sweetness, and let them sit for about 10 minutes.

In a large mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Using an electric mixer, whip the mixture on medium-high speed for about 3-5 minutes, or until soft peaks form.

In another bowl, beat together 8 ounces of softened cream cheese, 2 tablespoons of granulated sugar, and the zest of 1 lemon using a hand mixer until smooth and creamy.

Begin layering your trifle in a clear glass dish with pieces of prepared shortcake as the base layer, followed by a layer of sliced strawberries, then one third of the cream cheese mixture, and a layer of whipped cream. Repeat this process two more times.

Garnish the top with a sprinkle of lemon zest, a few extra sliced strawberries, or fresh mint leaves.

Cover the assembled trifle with plastic wrap and chill in the refrigerator for at least 4 hours, ideally overnight.

When ready to serve, scoop through all layers with a large spoon and serve chilled.