Begin by washing and slicing the fresh strawberries. In a large bowl, combine strawberries and blueberries with granulated sugar and fresh lemon juice. Gently toss the berries to coat them evenly. Allow the mixture to sit at room temperature for about 30 minutes, during which the sugar will draw out juices, creating a sweet syrup.

After letting the berries macerate, prepare a fine mesh strainer over a bowl. Carefully pour the berry mixture into the strainer to separate the syrup from the fruits. Use a spatula to press down on the berries to extract as much syrup as possible. Reserve the syrup for drizzling later.

In a large mixing bowl, use an electric mixer to beat the cream cheese and powdered sugar together until smooth and creamy, about 2 minutes. Gradually add the chilled heavy whipping cream, vanilla extract, and a pinch of salt. Continue whipping until the cream reaches stiff peaks.

Take a trifle bowl and start with half of the pound cake cubes. Arrange them evenly at the bottom, then drizzle a portion of the reserved berry syrup over the cake layers. Spread half of the whipped cream mixture over the soaked cake, and gently scatter half of the macerated berries over the cream.

Now, add the remaining pound cake cubes over the cream and drizzle with the rest of the berry syrup. Layer the remaining whipped cream evenly, followed by the final scattering of macerated berries on top.

Cover the assembled trifle with plastic wrap and place it in the refrigerator for at least 4 hours, or up to overnight.