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1
Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes.
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2
Meanwhile, puree 1 cup mixed berries in a blender until smooth.
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3
Refrigerate the remaining 2 cups each strawberries and mixed berries for topping.
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4
Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes.
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5
Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes.
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6
Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree.
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7
Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides.
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8
Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping).
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9
Cover with a single layer of cookies.
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10
Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream.
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11
Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream.
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12
Top with another layer of cookies (you may have some left over).
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13
Cover with plastic wrap and refrigerate at least 6 hours or overnight.
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14
Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes.
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15
Uncover the cake and invert onto a platter; remove the plastic.
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16
Cover with the reserved plain whipped cream.
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17
Top with the macerated berries.
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18
Photograph by Kana Okada
