Rinse all berries under cool water and drain well. Hull and quarter the strawberries; leave blueberries and raspberries whole. Pat gently with paper towels to remove excess moisture.

Macreate the berries

In a medium bowl, combine the strawberries, blueberries, raspberries, granulated sugar, lemon juice, and vanilla. Toss gently to coat. Let sit 10 minutes to macerate, stirring once after 5 minutes so the sugar begins to draw juices out.

Thicken the mixture

After macerating, stir the cornstarch into 1 tablespoon of the berry juice until smooth, then fold that slurry back into the fruit gently. This will slightly thicken the juices while keeping the berries intact. If mixture seems dry, stir in up to 1 tablespoon more berry juice.

Cloud Base (Whipped Topping)

Whip the cream

Chill a medium mixing bowl and whisk (or beaters) for 5 minutes in the freezer if possible. Pour the chilled heavy cream into the bowl and whip on medium-high speed until soft peaks form (about 2–3 minutes).

Prepare cream cheese base

While cream whips, beat the room-temperature cream cheese in a separate bowl with the powdered sugar, honey (or maple syrup), and vanilla until smooth and slightly loose (about 1 minute).

Fold together

Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula and folding motion to keep the texture light and airy. Taste and adjust sweetness with an extra teaspoon powdered sugar or honey if desired.

Assembly & Garnish

Layer the dessert

Spoon a layer of the cloud base into serving glasses or bowls (about 2–3 tablespoons), add 2 tablespoons of the macerated berries on top, then repeat to create 2 layers, finishing with a generous dollop of cloud topping.

Add crunch and finish

Sprinkle the toasted sliced almonds or granola over the top for contrast. Add a pinch of lemon zest to brighten flavors and garnish with a fresh mint leaf. For best texture serve immediately; if preparing ahead, store assembled desserts covered in the refrigerator for up to 4 hours (add almonds/granola just before serving to keep them crunchy).