Step 1

To make the strawberry layer: Mix together the cubed strawberries with 1/3 cup granulated sugar and 1 juiced lemon. Stir well then set aside to macerate for 10 minutes.

Step 2

Add the strawberry pie filling to the macerated strawberries, mix well. Set aside.

Step 3

To make the cheesecake mousse: Using an electric mixer, whip together cream cheese with 1 1/2 cup powdered sugar and 1 1/2 cups heavy cream. Add 2 teaspoons vanilla. Whip for 2-3 minutes on medium-high speed until creamy, fluffy and combined.

Step 4

In a separate bowl, use the mixer to whip the remaining 2 1/2 cups heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla. Whip until stiff peaks form, don't overbeat.

Step 5

Fold 2 cups of the whipped cream into the cheesecake mixture by hand. Reserve the remaining whipped cream for the top.

Step 6

To assemble: Alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse in that order. Repeat until all ingredients have been used.

Step 7

Frost the top with the reserved whipped cream and garnish as desired. Chill for at least 4 hours or overnight, prior to serving.

Step 8

Store leftovers chilled for up to 4 days.