Cut angel food cake into 1in cubes and spread evenly into 9x13in baking dish. Wash blueberries and pat dry. Wash strawberries, remove tops and slice into halves or quarters. Set aside.
Pour heavy cream, 3 tbsp sugar and vanilla into mixing bowl. Whip on medium high speed for 3-5 minutes until consistency of whipped cream. Set aside.
In a small pot, place 8 remaining tbsps of sugar with juice and zest of lemon. Place on medium low heat, stirring frequently until dissolved. Can add 1 tsp of water at a time as needed to bring together. In a separate mixing bowl, combine lemon mixture with blueberries and strawberries until well covered.
Spread vanilla whipped cream over top of angel food pieces. Pour berries over top. Cover and refrigerate until ready to serve! Can be made up to one day ahead of time and stored in fridge.