Cut the angel food cake into 1-inch cubes and spread them on a cutting board to cool completely—this prevents them from compressing when layered. While the cake cools, hull and slice the strawberries into 1/4-inch thick rounds for consistent layering. Measure out the blueberries and raspberries, then zest the lemon directly over the berries and gently toss to distribute the zest evenly. The lemon zest adds brightness that complements the vanilla pudding beautifully.

Pour the cold milk into a bowl and whisk in the vanilla pudding mix until completely smooth with no lumps—this takes about 1-2 minutes of steady whisking. Gently fold in the whipped topping with a rubber spatula using a light hand to keep the mixture airy and prevent deflating the whipped cream. The combination should be light, fluffy, and uniform in color.

In a large trifle bowl or clear glass dish (8-10 inches wide), spread about 1/3 of the pudding cream mixture on the bottom as your foundation layer. Top with half of the cake cubes, pressing them gently into the pudding so they absorb flavor without falling apart. Add roughly 1/3 of the mixed berries (combining strawberries, blueberries, and raspberries for visual appeal), then repeat: another third of the pudding cream, remaining cake cubes, and another third of the berries. I like to reserve the prettiest berries for garnishing the top—it makes a real difference in presentation.

Top the trifle with the remaining pudding cream mixture, spreading it evenly across the surface and creating a clean finish. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, which allows the flavors to meld and the cake to soften slightly from the moisture in the berries and pudding. Just before serving, arrange the reserved fresh berries on top for color contrast and freshness.