Step 1

To make the lemon glaze, whisk together sugar, lemon juice, and water in a saucepan over medium-high heat. Continue stirring over heat until sugar dissolves.

Step 2

Once sugar is dissolved, remove from heat and whisk in almond extract; set aside.

Step 3

Cut angel food cake into 1-inch thick slices.

Step 4

Brush lemon glaze on each side of sliced cake.

Step 5

Cut glazed cake into 1-inch cubes; set aside.

Step 6

To make the cream cheese filling, beat together cream cheese and sugar with a mixer, on medium speed, until smooth. Add heavy whipping cream and beat until light and fluffy.

Step 7

Arrange half the cake on the bottom of a trifle dish.

Step 8

Sprinkle on an even layer of blueberries.

Step 9

Spread half the cream cheese mixture over the blueberries and top with a layer of strawberries.

Step 10

Repeat layers.

Step 11

Top with any remaining berries.

Step 12

Cover with plastic wrap and refrigerate before serving.