Place a metal mixing bowl into your freezer or refrigerator for at least 15-20 minutes before you make the whipped cream.
Rinse fruit thoroughly. Slice strawberries. Combine fruit in a bowl, reserve 1/4 for topping.
To make the whipped cream, pour the whipping cream into the chilled bowl and add 1/2 cup sugar. Use a whisk beater to beat the cream on medium speed until stiff peaks form. This should take 7-8 minutes. Do not over-beat or the cream will turn to butter.
To assemble the trifle, put one layer of torn pieces of angel food cake in the bottom of a large trifle bowl.
Spoon about 1/3 of the strawberry and blueberry mixture over the angel food cake and follow up with about 1/3 of the whipped cream. Make sure the whipped cream completely covers the fruit layer.
Repeat two more times and finish up with a layer of whipped cream.
Smooth out the topping, decorate with leftover fresh fruit and fresh mint.
Cover and refrigerate until ready to serve.
