Step 1: Prepare the Cake and Raspberries

1. Cube the Cake: Using a serrated knife, cut your angel food cake (or pound cake) into 1-inch cubes. Set them aside in a large bowl.

2. Macerate the Raspberries: In a separate medium bowl, combine 20 ounces of your fresh raspberries with 1/4 cup of granulated sugar and the lemon zest. Gently stir to combine, being careful not to mash the berries completely. You want some to remain whole while others break down. Let this mixture sit at room temperature for about 20-30 minutes. This process, called maceration, will draw the natural juices out of the berries, creating a luscious, natural syrup.

Step 2: Create the Velvety Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until it is completely smooth and free of lumps. This is the most important step for a silky texture. Scrape down the sides and bottom of the bowl to ensure everything is incorporated.

2. Add Sugar and Flavorings: Add the 1 cup of granulated sugar, vanilla extract, and fresh lemon juice to the cream cheese. Beat on medium speed for another 2 minutes, or until the sugar is fully dissolved and the mixture is light and creamy. Scrape the bowl down again.

3. Whip the Cream: In a separate, chilled mixing bowl, pour in the very cold heavy whipping cream and the 1/4 cup of powdered sugar. Using clean beaters, whip the cream on medium-high speed until it forms stiff peaks. You’ll know it’s ready when you can lift the beaters out and the peak of cream holds its shape without flopping over. Be careful not to over-whip, or it will turn grainy.

4. Fold It All Together: Gently fold about one-third of the whipped cream into the cream cheese mixture using a rubber spatula. This lightens the base. Once incorporated, add the remaining whipped cream and fold until just combined. The goal is to keep the airiness of the whipped cream, so use gentle, sweeping motions from the bottom of the bowl up and over the top. The final filling should be thick, light, and spreadable.

Step 3: The Art of Layering

This is where the magic happens. You’ll need a large glass trifle bowl (typically 3-4 quarts) to show off your work.

1. First Cake Layer: Arrange half of the angel food cake cubes in a single, even layer at the bottom of the trifle bowl. Pack them in snugly but don’t compress them too much.

2. First Raspberry Layer: Spoon half of the macerated raspberry mixture, including all the glorious juices, evenly over the cake layer. The cake will begin to soak up that delicious syrup.

3. First Cheesecake Layer: Carefully spoon half of the cheesecake filling over the raspberries. Using the back of a spoon or a small offset spatula, gently spread the filling to the edges of the bowl, creating a clean, solid white layer.

4. Repeat the Layers: Repeat the process. Add the remaining angel food cake cubes, followed by the remaining raspberry mixture, and finish with the remaining cheesecake filling, spreading it smoothly to the top.

5. Chill to Perfection: Cover the trifle bowl tightly with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. This chilling time is not optional! It allows the flavors to meld together, the cake to soften perfectly, and the cheesecake filling to set up firmly.

Step 4: Garnish and Serve

Just before you’re ready to serve, uncover the trifle and add your garnishes. Arrange the reserved fresh raspberries in the center, tuck in a few sprigs of fresh mint, and sprinkle with white chocolate shavings or toasted almonds if desired.