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Prepare the Strawberries:
In a bowl, combine the halved strawberries, granulated sugar, and lemon juice. Stir gently and let sit for 20–30 minutes to macerate and release juices.
Make the Whipped Cream:
In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract (if using) until soft peaks form.
Assemble the Trifle:
In a large glass trifle bowl or individual serving glasses, start with a layer of pound cake cubes.
Spoon a layer of macerated strawberries over the cake.
Spread a layer of whipped cream over the strawberries.
Repeat layers (cake, strawberries, whipped cream) until all ingredients are used, finishing with a whipped cream layer on top.
Garnish:
Decorate the top with whole strawberries or sliced strawberries for an attractive finish.
Chill:
Refrigerate the trifle for at least 2 hours before serving to let the flavors meld.
Serving and Storage Tips:
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