Combine the strawberries, lemon juice, and granulated sugar in a medium bowl. Set them aside to macerate for at least 15 minutes (but no longer than 1 hour).
3 cups sliced strawberries, 1 tablespoon lemon juice, 1 tablespoon granulated sugar
In a medium-sized mixing bowl, using a hand mixer, beat the heavy whipping cream and vanilla until well combined and fluffy.
2 cups heavy whipping cream, 1 teaspoon pure vanilla extract
Add in the powdered sugar gradually and continue mixing until soft peaks form. Place in the fridge to chill until ready to use.
1 cup powdered sugar
While the whipped cream chills, combine the strawberry jam and water in a small microwave-safe bowl. Microwave until warm, about 45 seconds. Whisk to combine. Set aside until ready to use.
¼ cup strawberry jam, 2 tablespoons water
In a trifle bowl or other clear container, place down a layer of angel food cake cubes, top with a layer of whipped cream, drizzle on the sauce, and finish off with a layer of strawberries. Continue layering until all the components are used or the dish is filled completely.
20 ounces angel food cake