In a medium size saucepan, combine the water, sugar and lemon juice.

Stir over medium to high heat until the sugar is dissolved.

Remove from heat and add the almond extract.

Set aside.

Cut the angel food cake into 1-inch cubes.

Set aside.

In a bowl, beat the sugar and cream cheese with a mixer on medium speed until smooth and creamy.

Add in the heavy cream and beat until smooth.

Scrape down the sides and add in the vanilla.

Mix until the frosting is fluffy and creamy.

Place half of the cubed Angel food cake in the bottom of a 13-cup trifle dish.

Brush the cake cubes with half of the lemon syrup until fully coated.

Layer ⅓ of the blueberries over the cubes.

Pour half of the cream cheese frosting mixture over the blueberries.

Layer ½ of the strawberries over the frosting.

Repeat this process a second time and finish by adding the remaining fruit to the top.

Cover and place in the refrigerator to chill at least one hour before serving.