In a large bowl, use an electric mixer to beat the softened cream cheese with the lemon juice and a cup of powdered sugar until smooth.
In a medium bowl, beat the heavy cream on medium-high speed until soft peaks form. Add the remaining powdered sugar, and continue mixing until stiff peaks form.
Beat half of the whipped cream into the cream cheese mixture. Reserve the rest for the top layer of the trifle.
Slice pound cake into pieces. Add ⅓ of the cake cubes to the bottom of the trifle dish in a single layer. Drizzle ⅓ of the jam over the cake.
For the cream cheese layer, pipe ⅓ of the mixture over the jam and cake or add large dollops to cover.
Sprinkle a heaping cup of fresh raspberries on the cream cheese.
Repeat to make the second and third layers.
Top the trifle with the reserved whipped cream, remaining raspberries, and chocolate shavings.
Scoop out this delicious raspberry trifle and serve or refrigerate until you are ready.