Wash and dry berries

slice strawberries

slice angel food cake into 1-inch thick slices

for the glaze, combine sugar, lemon juice and water in a small sauce pan and simmer over low heat while stirring with whisk until sugar is completely dissolved

remove sugar mixture from heat and add almond extract

brush cake slices with sugar mixture on both sides and allow to sit for several minutes

beat cream cheese and sugar on medium speed until light and creamy

add whipping cream to cream cheese mixture and beat on medium high with whisk attachment until soft peaks form

cut cake into 1-inch cubes

layer half of cake pieces on bottom of trifle dish

sprinkle with half of blueberries

dollop half of cream filling over blueberries and carefully spread into an even layer

sprinkle with strawberries

repeat steps 10 through 13

Cover dish with plastic wrap and let chill in fridge for at least 1 hour before serving

* adapted slightly from the following: http://www.foodnetwork.com/recipes/sunny-anderson/patriotic-berry-trifle-recipe/index.html