Begin by slicing the Twinkies in half lengthwise and arranging them in a single layer at the bottom of a 9x13 inch baking dish.

In a medium bowl, combine the sliced strawberries with 1 tablespoon of powdered sugar. Set aside to let the strawberries macerate for about 10 minutes.

In a large mixing bowl, beat the heavy whipping cream, remaining powdered sugar, and vanilla extract until stiff peaks form.

In another bowl, beat the softened cream cheese until smooth. Add the strawberry yogurt, milk, and lemon juice, mixing until well combined.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spread half of the cream mixture over the layer of Twinkies in the baking dish.

Spoon the macerated strawberries over the cream layer, spreading them evenly.

Add the remaining Twinkie halves on top of the strawberries, followed by the rest of the cream mixture.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, garnish with fresh mint leaves if desired.