Prepare store bought angel food cake. Cut cake into bite-size pieces, and set aside.
Combine condensed milk, lemon rind, lemon juice, and yogurt. Fold in 3/4 of the Cool Whip and set aside.
Place one third of the cake pieces in the bottom of a 4-qt. trifle bowl; top with one-third of lemon cream mixture. Top with strawberries. Repeat layers, using remaining cake pieces, lemon cream mixture, blueberries, and raspberries, ending with remaining cream mixture. Spread remaining Cool Whip over raspberries. Decorate top with berries. Cover and refrigerate.