Slice the angel food cake into even 3/4-inch thick slices using a serrated knife.
In a small bowl, whisk together lemon juice, lemon zest, and honey until well combined to create the syrup.
In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate chilled bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until evenly incorporated.
Place a single layer of cake slices at the bottom of a trifle dish or individual glass bowls.
Drizzle a portion of the lemon-honey syrup over the cake layer.
Spread a layer of the cream cheese mixture over the moistened cake.
Top with a generous layer of mixed strawberries and blueberries.
Repeat the layers until all ingredients are used, ending with the cream mixture.
Garnish the top with remaining fresh berries and mint leaves.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.