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1
Trim and quarter the strawberries and set aside.
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2
Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepot.
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3
Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes.
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4
Remove from the heat and cool.
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5
Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy.
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6
In a second large bowl, whip the remaining cream until stiff peaks form.
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7
Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream.
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8
To assemble the trifle, rip or cut the angel food cake into 2-inch pieces.
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9
Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl.
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10
Top with about half the blueberry sauce, half the cream and half the quartered strawberries.
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11
Repeat the layers with the remaining cake, berry sauce, cream and strawberries.
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12
Cover with plastic wrap and chill 8 hours or overnight.
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13
Before serving either dust with confectioners' sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.
