Cut the angel food cake into 1-inch thick slices using a serrated knife with a gentle sawing motion. Combine lemon juice, honey, and vanilla extract in a small bowl, whisking until honey dissolves. Brush both sides of each cake slice generously with the lemon mixture, then cut into 1-inch cubes.

Beat softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 3-4 minutes. Gradually add sifted powdered sugar, beating until incorporated. In a separate chilled bowl, whip cold heavy cream to medium peaks. Gently fold whipped cream into cream cheese mixture using figure-eight motions. Add vanilla, lemon juice, and lemon zest during final folds.

Rinse all berries gently and pat completely dry. Hull and slice strawberries into ¼-inch pieces. Combine all berries in a large bowl with granulated sugar and lemon juice. Toss gently to coat and allow to macerate for 15 minutes at room temperature.

In a 12-14 cup trifle dish or large glass bowl, layer as follows: 1/3 cream mixture, half the cake cubes, half the macerated berries, another 1/3 cream mixture, remaining cake cubes, remaining berries, and final cream mixture. Gently press each cake layer with the back of a spoon for good contact.

Cover tightly with plastic wrap and refrigerate for minimum 2 hours, preferably 4-6 hours for best flavor development. Just before serving, garnish with perfect berries and fresh mint if desired. Serve with a large spoon, scooping straight down through all layers.