Reserve 3-4 whole strawberries and set aside for decoration. You can slice these or leave them whole.

Slice the remaining strawberries and add to a small saucepan with 3 tablespoons lemon juice and the strawberry jam. Turn the burner to medium high heat. 

Bring to a simmer and cook until the strawberries are just softening, but not mushy. A lot of liquid will have released in the pot, about 8-10 minutes.

Remove the pot from the heat and transfer the strawberries to a large bowl or dish to cool.

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream with 3 tablespoons of sugar and the vanilla on medium low speed until frothy. Turn the speed up to medium high and whip until stiff peaks (meaning the whipped cream will stand up on the end of a beater). Transfer the whipped cream to a bowl.

Without washing the mixing bowl, add the low fat cream cheese, 1/2 cup of sugar, 1 tablespoon lemon juice and the teaspoon of lemon zest. Beat on medium speed until smooth, about 15-30 seconds 

Gently fold the whipped cream into the cream cheese mixture until incorporated.

To assemble, arrange half of the cake cubes on the bottom of a trifle dish.

Spoon half of the cooled strawberries and sauce over the cake cubes, taking care to put the prettiest strawberry slices around the edge.

Top with 1/2 the cream mixture and spread out to the edges

Top with remaining cake cubes, then the last of the strawberry mixture, and finish with the cream. Chill for 2-4 hours before serving.

Garnish with reserved strawberries right before serving.