Make the cream cheese filling.

1. Thaw the whipped topping according to the package directions. And soften the cream cheese to room temperature.
2. Add softened cream cheese, sugar, lemon juice, and vanilla extract to a large mixing bowl.
3. Using a hand mixer with the beater attachment, beat on medium speed until smooth and creamy.
4. Add 1 8-ounce tub of whipped topping and beat on low speed until mixed in. Set aside

Prepare the berries

1. Remove the tops and cores from the strawberries, slice them, and put them in a bowl.
2. Place the washed blueberries in a separate bowl.
3. Whisk the honey and 2 tablespoons of lemon juice in a small bowl. Add 1 tablespoon to the blueberries and gently stir to coat them. Add the remaining lemon honey mixture to the bowl of sliced strawberries. Stir gently to coat them.

Prepare the cake

1. Tear angel food cake into bite-sized pieces and set aside. 

Assemble the trifle

1. Use a silicone spatula to spread half of the cream cheese mixture on the bottom of the trifle dish.
2. Add half of the angel food cake pieces
3. Add ½ of the strawberry slices and ½ of the blueberries.
4. Add the remaining cream cheese mixture.
5. Add the remaining half of the cake pieces.
6. Add the remaining strawberry slices and blueberries.
7. Top with 1 8-ounce container of whipped topping.
8. Cover with plastic wrap (see note).
9. Refrigerate for at least 6 hours or up to 1 day before serving.