In a medium bowl, toss the sliced strawberries, blueberries, and raspberries with 2 tbsp sugar and lemon juice. Let them sit for 10 minutes to release their juices.

Cut the cake into small, uniform 1-inch cubes.

Prepare the serving glasses or mini jars on a clean workspace.

In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

In a separate bowl, gently whisk the mascarpone until smooth.

Fold the whipped cream into the mascarpone until you have a thick, luxurious, and stable cream mixture.

Place a few cake cubes at the bottom of each glass. Lightly drizzle with fruit juice or liqueur if using.

Add a layer of the macerated fruit, ensuring some of the juices soak into the cake.

Pipe or spoon a generous layer of the cream mixture over the fruit.

Repeat the layers (cake, fruit, cream) until the glasses are full.

Top each trifle with a final dollop of cream and a few fresh berries.

Garnish with a sprig of mint and a sprinkle of toasted almonds or chocolate shavings.

Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cake to soften.