Wash the strawberries and blueberries, then dry them thoroughly. Hull and slice the strawberries, and leave the blueberries whole.

Beat the softened cream cheese, granulated sugar, milk, and vanilla extract until smooth and creamy. Scrape the sides of the bowl as needed so the mixture has no noticeable lumps.

In a separate chilled bowl, whip the cold heavy cream to medium-stiff peaks. Add the whipped cream to the cream-cheese mixture and fold gently until the white filling is light and evenly combined.

Place approximately one-third of the angel food cake cubes in the bottom of a large trifle bowl. Spread about one-third of the white filling over the cake, followed by one-third of the sliced strawberries and blueberries.

Repeat the cake, cream, strawberry, and blueberry layers twice more. Arrange the remaining berries on top so the finished dessert clearly shows its red, white, and blue colors.

Cover the trifle and refrigerate it for at least 1 hour before serving. For the best cake texture, serve it the same day and avoid keeping it overnight.