Place the heavy cream in a chilled mixing bowl and beat with an electric mixer on medium-high speed until soft peaks develop, approximately 2 to 3 minutes. Mix in the powdered sugar and vanilla bean paste, then keep beating until stiff peaks form and the mixture holds its shape firmly, an additional 1 to 2 minutes. Reserve the whipped cream for layering.

Combine the blackberries and blueberries in a bowl, tossing them gently to mix. Cube or tear the angel food cake into roughly 1-inch pieces in a separate bowl—precise uniformity isn't necessary as the rustic appearance works well in trifles. Ensure the strawberries are already hulled and cut into 1/4-inch round slices.

Select a large trifle dish, clear serving bowl, or individual glasses for assembly. Distribute one-third of the cake cubes evenly across the bottom as the first layer. Spread one-third of the prepared whipped cream over the cake, then arrange one-third of the berries (both the mixed blackberries and blueberries, plus strawberries) on top of the cream.

Build two additional identical layers using the remaining cake, whipped cream, and berries in the same order, ending with a final berry topping for visual appeal. When using a transparent trifle dish, angle the layers slightly to create diagonal striping that highlights the distinct components when viewed from the side.

Cover and refrigerate the assembled trifle for a minimum of 30 minutes to allow the flavors to blend and the cake to absorb just enough moisture without becoming overly soggy. Serve by spooning portions into individual bowls or glasses, ensuring each serving contains cake, cream, and berries from all layers.