1-First, prepare the lemon syrup by mixing 1/4 cup water, 2 tablespoons sugar, and 2 tablespoons lemon juice until the sugar dissolves. Set it aside for later.

2-Next, make the trifle cream by beating 16 oz cream cheese and 3/4 cup granulated sugar on medium speed until creamy and smooth, scraping the bowl as needed.

3-With the mixer running, gradually add 2 cups heavy whipping cream and beat on medium-high until whipped and fluffy. Then, add 1/2 teaspoon vanilla extract and mix until combined.

4-Now, assemble the trifle in a 4-5 quart trifle dish or a 9×13 glass casserole dish by placing one-third of the 17 oz angel food cake cubes at the bottom and brushing with one-third of the lemon syrup.

5-Spread one-third of the cream over the cake cubes, then add half of the 1 lb sliced strawberries on top. Repeat the layering with the remaining angel food cake cubes, syrup, cream, and half of the 1 lb blueberries. Finish with the last third of the cream on top and decorate with the remaining strawberries and blueberries.

6-Finally, chill in the refrigerator until ready to serve.