3. Make the Lemon Layer: Beat softened cream cheese in a large bowl until smooth. Blend in granulated sugar, fresh lemon juice, lemon zest, and vanilla extract. Gently fold in whipped cream until combined. Spread this lemon mixture over the cooled crust.
4. Prepare the Strawberry Layer: Puree fresh strawberries with granulated sugar and lemon juice in a blender until smooth. Fold in whipped cream. Carefully spread this strawberry mixture over the lemon layer.
5. Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow it to set properly.
6. Garnish and Serve: Before serving, decorate the top with sliced strawberries, lemon slices, and fresh mint leaves.
Prep Time: 30 minutes
Chilling Time: 4 hours
Total Time: About 4.5 hours
Servings: 12 slices
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