Mix the ingredients to macerate the strawberries.

Look at the berries and choose the 4 prettiest ones. Hull the strawberries, and slice all but 4 you chose, setting those aside. The rest of the berries are put in the macerating liquid.

Put the softened cream cheese in a stand mixer to make the lemon cream.

Mix it with the flat blade until it is nice and soft. Scrape the bowl down, and add 2 tablespoons of sugar and 1 lemon packet. Mix that until the mixture is light and fluffy.

Change to the whisk attachment, and mix at medium-high speed for about 10 seconds.

Slowly start adding the cream. You will have to scrape the bowl a few times.

Continue whipping and adding almost all of the cream. You should have something that is beginning to look like whipped cream.

Stop the mixer and add the last of the sugar and lemon packet. Scrape the bowl down if necessary. Add the rest of the cream.

Put the mixer and high and whip until you have a nice consistency. The cream should hold its shape when picked up with a spoon.

Cut the cake into slices about an inch thick using an electric knife. Then, cut each slice in half horizontally.

Take a pastry brush and lightly coat the bottom halfway up the sides of a large glass bowl with the lemon cream.

Put four slices of cake that are NOT round at the top on the bottom of the bowl.

Arrange the slices with a round top on the sides of the bowl.

Take one of the containers of blueberries and drop the blueberries between the slices of cake on the sides.

Using a large spoon, spoon about half of the lemon cream on top of the cake on the bottom and sides so the blueberries can’t escape.

Cover that with about four or five slices of the remaining cake.

Put two halves of strawberry on top of each blueberry section.

Put the remaining cream on the cake and spread it to the strawberries.

Cover the outside strawberries in a circle with the remaining box of blueberries. Do not put any berries in the center. Keep a few blueberries for the center, but don’t put them in yet.

Put the remaining strawberries on top with the bottom of the strawberries facing in.

Put the rest of the blueberries in the center, leaving four aside.

Take the four strawberries you saved from earlier and stick them into the lemon cream, bottom side down.

Then, put the four blueberries that you reserved in the strawberries’ hulls.

Refrigerate until ready to serve.