In a measuring cup, combine ¼ cup of water, ¼ cup of granulated sugar, and 2 tablespoons of fresh lemon juice. Stir until the sugar dissolves completely, creating a sweet and tangy lemon syrup. Set this aside.

In a mixing bowl, beat together 8 ounces of softened cream cheese and ¼ cup of granulated sugar until smooth. Gradually pour in 1 cup of heavy whipping cream, continuing to beat until fluffy peaks form, about 3-5 minutes. Stir in 1 teaspoon of pure vanilla extract.

Select a large trifle dish or Pyrex dish. Begin with one-third of the angel food cake, tearing it into bite-sized pieces. Brush with one-third of the lemon syrup, allowing it to soak slightly.

Spread half of the sliced strawberries over the soaked cake, followed by one-third of the creamy frosting. Sprinkle half of the blueberries on top. Repeat the layering process with the remaining cake pieces, syrup, frosting, and other half of the fruit.

Top with the last of the fluffy frosting, spreading it evenly. Use remaining strawberries and blueberries to decorate the top.

Cover the assembled trifle with plastic wrap and refrigerate until ready to serve, ideally for at least 2 hours or overnight.