Set aside half of each variety of berries into large bowl. Sprinkle with lemon juice and reserve.
Combine remaining berries, water, sugar and cornstarch in a saucepan over medium-high heat. Bring to simmer and cook about until berries begin to break down and release juices, about 3 minutes. Remove berries from the heat and let cool to thicken.
In a clean bowl, stir instant lemon pudding and cold water together until smooth. Fold in whipped cream topping.
To assemble trifle, spoon a layer of the lemon custard into individual glass serving cups. Add a layer of angel food cake, breaking slices into chunks. Soak cake with a layer of the berry juice mixture, top with reserved fresh berries and serve.