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.
Add the strawberry pie filling to the macerated strawberries, mix well. Set aside.
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.
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.
Fold 2 cups of the whipped cream into the cheesecake mixture by hand. Reserve the remaining whipped cream for the top.
To assemble: Alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse in that order. Repeat until all ingredients have been used.
Frost the top with the reserved whipped cream and garnish as desired. Chill for at least 4 hours or overnight, prior to serving.
Store leftovers chilled for up to 4 days.