In a medium saucepan, heat the strawberries over medium heat until they soften and their juices start to release, about 2-3 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the strawberries and continue cooking until a sauce forms and it begins to thicken, about 3-4 minutes. Remove from heat. Pour into a shallow bowl and place in the refrigerator to cool completely.

In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the 1 cup of heavy cream until soft peaks form. Add the powdered sugar, vanilla, and almond extract and continue beating until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.

Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and creamy.

In a separate bowl, combine the white chocolate and 2 Tablespoons of heavy cream. Heat in the microwave, stopping and stirring every 30 seconds, until mixture is smooth. Pour white chocolate into cream cheese mixture and beat until combined. Add a third of the whipped cream to the bowl, beating until smooth. Remove bowl from mixer and fold in the remaining whipped cream by hand with a spatula.

Place half of the angel food cake cubes into the bottom of a large trifle dish or bowl. Spoon half of the white chocolate filling on top, spreading evenly. Pour the blueberry sauce evenly over the filling. Layer the rest of the angel food cake on top of the blueberry sauce. Spread the rest of the white chocolate filling on top. Pour the strawberry sauce evenly over the filling.