Slice angel food cake into 3/4-inch thick slices.
In a small mixing bowl whisk together lemon juice, lemon zest and honey until well blended. Brush mixture over each both sides of the angel food cake slices (try to use all of it up).
Cut angel food cake slices into 3/4-inch cubes. Set aside.
In a large mixing bowl using an electric hand mixer whip the heavy cream on medium speed until slightly thickened then increase speed to high and whip until very stiff peaks form (it should start to lose that wet sheen).
In a separate large mixing bowl using electric hand mixer (no need to clean beater blades) whip cream cheese, powdered sugar and vanilla extract on low speed until blended. Increase speed to high and whip until light and fluffy, about 2 to 3 minutes.
Add whipped cream to the cream cheese mixture and fold with a spatula until mixtures are evenly combined.
To assemble the trifle, layer 1/2 of the angel food cake pieces into an even layer at the bottom of a 13 to 14 cup trifle dish. Set aside 3/4 cup blueberries, then sprinkle 1/2 of the remaining blueberries over the angel food cake layer.
Top with 1/2 of the whipped cream mixture and spread into an even layer. Top with a layer of 1/2 of the strawberries.
Repeat this layering process once more with the angel food cake, blueberries, whipped cream mixture and strawberries (leave some space in center of strawberries for next step).
Finish with remaining blueberries and raspberries on top in the center if using, and decorate with mint leaves just before serving if using.
This trifle will be best the day it is prepared though it will keep in the fridge for up to 24 hours.
