Using a stand mixer or hand mixer with a whisk attachment, whip the whipping cream, sugar and vanilla extract on high for about 3 minutes or until you can get stiff peaks. Cover and refridgerate.
Using a stand mixer or hand mixer with a paddle or whisk attachment, beat the cream cheese until smooth. Add the vanilla extract and lemon curd and mix until combined.
Add 2 cups of the homemade whipped cream to the lemon mixture and mix just until combined. Place the remaining whipped cream back in the fridge.
Cut the angle food cake into 1" pieces and line the bottom of 6 small trifle cups or 1 large trifle bowl with the cake pieces.
Add the berries onto of the cake layer. Add as much or as little as you prefer.
Add a layer of the lemon cream mixture, spread out evenly.
If you're using a large trifle bowl, repeat the first three steps until you reach the top.
For small individual trifle cups, stop after you've made your three layers or once you've reached the top.
Cover your trifles and place in the fridge for at least 2 hours, no more than 6 hours to cool before serving.
When ready to serve, place the leftover whipped cream on the tops, using a piping bag and started tip. Top with fruit and serve!