Cut angel food cake into 1-inch cubes and set aside.

Cap and slice strawberries to ¼ inch thick or so and set aside.

Beat cream cheese and powdered sugar together until smooth.

In a separate bowl, beat whipping cream and vanilla together until stiff peaks form.

Beat whipped cream into the cream cheese mixture, one half at a time.

Place a single layer of angel food cake in an 8-10 inch trifle dish or other, preferably straight-sided bowl, and then ⅓ of the whipped cream mixture.

Sprinkle with half the blueberries.

Repeat this with a second layer of angel food cake and whipped cream, and top it with almost all of the strawberries.

Repeat with a third layer of cake and whipped cream, and top with remaining blueberries, strawberries, and sprinkle with mint.

Store in refrigerator until ready to serve