Strawberry Shortcake Trifle Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups granulated sugar
• 5 large eggs
• 1/4 cup heavy cream
• 2 teaspoons vanilla
• One 12-ounce jar strawberry preserves
• 2 pounds strawberries, trimmed and halved
• 1 tablespoon lemon juice
• Sugar, optional
• 16 ounces cream cheese, at room temperature
• 2/3 cup confectioners' sugar
• 3 1/2 cups heavy cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla