Strawberry Cream Cheese Frosting with Whipped Cream

This recipe came from Southern Living and is used on a Strawberry-Lemonade Cake. This flour-layer cake was flavored with lemon juice and lemon zest, homemade strawberry jam with added lemon juice was spread between the layers, and was frosted with this recipe. Many said this would be a great cake for Easter. The cream cheese is supposed to act like a stabilizer for the whipped cream. This is Southern Living's description:

If you're looking for the perfect cake for a summertime celebration, this strawberry-lemonade cake is the one. Made with tender lemon cake layers spread with a tangy strawberry-lemonade jam, the cake is frosted with a dreamy strawberry frosting made with fresh berries and a drop of pink food coloring. You can assemble this beautiful cake up to two days ahead and store at room temperature.

Some reviewers said this frosting was way too soft. Maybe they did not beat it until stiff peaks formed.

1 (8-oz.) pkg. cream cheese, softened
2/3 cup granulated sugar, divided
2/3 cup chopped fresh strawberries
1 drop pink food coloring gel (optional)
1 1/2 cups heavy cream
3 Tbsp. fresh lemon juice

Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth. Add strawberries and food coloring (if desired); beat until blended.

Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form.

Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.