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.

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.

In a separate bowl, whip cream cheese, powdered sugar and vanilla extract until light and fluffy.

Add whipped cream to the cream cheese mixture and fold with a spatula until evenly combined.

Layer 1/2 of the angel food cake pieces in a trifle dish, then alternate with blueberries and whipped cream mixture, repeating layers with strawberries.

Top with remaining blueberries and raspberries if using, and decorate with mint leaves just before serving.