In a large bowl, combine strawberries, blueberries, and raspberries. Sprinkle with granulated sugar and add lemon juice. Gently toss and let sit for 10 minutes to form juices.

Slice the angel food cake into 1-inch cubes with a sharp serrated knife and place them in a large bowl.

Zest both lemons directly into the softened cream cheese. In a mixing bowl, beat the cream cheese with powdered sugar until smooth. Add the vanilla and beat again.

In a cold bowl, whip the heavy cream at high speed until stiff peaks form.

Stir one-third of the whipped cream into the cream cheese to lighten it. Gently fold in the remaining whipped cream until uniform and airy.

In a trifle dish, press one-third of the cake cubes into the bottom layer. Using a slotted spoon, spoon one-third of the macerated berries over the cake, letting juices drip back into the bowl. Spread one-third of the cream mixture over the berries.

Repeat the layers: cake, berries, cream two more times for a total of nine layers.

Cover the trifle tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.