Make gluten free angel food cake according to recipe instructions. Allow to cool completely before cutting into one-inch cubes. Set aside.
In a large bowl or bowl of a stand mixer, whip cream cheese until smooth. Slowly add sugar, whipping cream, and vanilla extract. Increase speed to medium high and continue to whip until the consistency of whipped cream.
Layer cubes of angel food cake followed by cream cheese mixture and strawberries, then another layer of cake, cream cheese, and blueberries. Alternate layers and end with berries on top. Refrigerate for at least one hour and up to overnight.
Serve cold. Trifle will keep in the refrigerator for up to a few days.