To make the lemon glaze, whisk together sugar, lemon juice, and water in a saucepan over medium-high heat. Continue stirring over heat until sugar dissolves.
Once sugar is dissolved, remove from heat and whisk in almond extract; set aside.
Cut angel food cake into 1-inch thick slices.
Brush lemon glaze on each side of sliced cake.
Cut glazed cake into 1-inch cubes; set aside.
To make the cream cheese filling, beat together cream cheese and sugar with a mixer, on medium speed, until smooth. Add heavy whipping cream and beat until light and fluffy.
Arrange half the cake on the bottom of a trifle dish.
Sprinkle on an even layer of blueberries.
Spread half the cream cheese mixture over the blueberries and top with a layer of strawberries.
Top with any remaining berries.
Cover with plastic wrap and refrigerate before serving.