Using a stand mixer fitted with a whisk attachment, whip the cold heavy whipping cream into stiff peaks on medium-high speed, about 4-5 minutes. Remove from bowl and set aside.
Using the stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the bowl with a rubber spatula as needed.
Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined. Stir slowly as you don’t want to deflate all the air in the whipped cream.
Remove the chilled strawberry cheesecake from the refrigerator and spread the filling evenly over the top. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours.