In a medium saucepan over medium heat, combine raspberries, granulated sugar, cornstarch, cold water, and fresh lemon juice. Stir continuously for 5–7 minutes until the mixture thickens and becomes glossy. Allow it to cool completely at room temperature.

In a large mixing bowl, beat the softened cream cheese with a hand mixer until creamy and smooth. Gradually add in half-and-half, sugar, lemon zest, and optional lemon extract, mixing until fully combined.

In a large dish or trifle bowl, layer half of the cubed angel food cake at the bottom, followed by half of the raspberry filling, and half of the cream layer. Repeat until all ingredients are used.

Cover the assembled cake with plastic wrap or a lid, and refrigerate for a minimum of 2 hours, ideally overnight.

Just before serving, whip the heavy cream until soft peaks form, then gradually add powdered sugar until fluffy and holds stiff peaks.

Spread the whipped cream on top of the cake and optionally garnish with fresh raspberries or lemon zest.