In a mixing bowl, whip the chilled heavy cream with powdered sugar until soft peaks form, and then gently fold in lemon zest, lemon juice, and honey for a bright, sweet flavor.
Gently mash or chop the berries, then toss them with a little extra honey or sugar if they need sweetness; set aside to macerate slightly.
Place a layer of sponge cake pieces at the bottom of your serving dish, pressing gently to fill the base evenly.
Spread a generous layer of berries over the sponge, letting the juices seep into the cake for extra flavor.
Spoon a thick layer of whipped cream over the berries, smoothing gently with a spatula.
Repeat the layers—cake, berries, and whipped cream—until the dish is filled, ending with a layer of whipped cream on top.
Cover the trifle with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld and the sponge to soak up the juices.
Just before serving, give the whipped cream a gentle final stir if needed, then garnish with additional berries or mint leaves for a fresh touch.
Serve the layered berry trifle chilled, enjoying the juicy burst of berries and the soft, creamy layers with each spoonful.
