Set a rack in the center of the oven and preheat to 350ºF. Grease a 9x9 inch square pan and set aside.
In a medium sized bowl, sift together the flour, baking powder, baking soda and salt and set aside.
With a hand or stand mixer fitted with a paddle attachment, mix together the olive oil, white sugar, eggs, lemon zest, lemon juice and vanilla on medium speed for 2 to 3 minutes. Scrape the sides and bottom of the bowl as needed.
Mix in sour cream.
In 2 additions, add in your dry ingredients and mix until just combined. Do not over mix!
Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Wash, hull and slice or quarter your strawberries and transfer to a medium bowl. Add balsamic glaze, maple syrup and vanilla and mix until evenly coated. Place in the fridge until needed.
In a large bowl, add room temperature cream cheese, lemon zest, lemon juice and vanilla. With a hand mixer, whisk until light and fluffy. About 1 to 2 minutes. Then sift in powdered sugar and mix until incorporated.
With the mixer on medium speed, slowly drizzle heavy cream into the cream cheese mixture and whip until you get medium peaks.
Add 1/3 of the whipped cream to the bottom of your 3-quart trifle dish. Followed by 1/2 of the cubed lemon cake and 1/2 of the balsamic strawberries. Add another 1/3 of the whipped cream, the remaining cake, remaining strawberries and finally top with the rest of whipped cream. Garnish with whole berries and enjoy!