Crumble angel food cake; set aside.
Reserve fruit for garnish; set aside. Hull strawberries and coarsely chop. Mix lemon juice, strawberries and powdered sugar in a bowl. Gently add blueberries, aronia berries and raspberries.
Combine 2 cups of whipped topping and yogurt; set aside. Fill a decorator with remaining whipped topping.
To assemble ice box cake (clear trifle dish preferred):
Place 1/3 angel food crumbles into bottom of dish. Top with 1/3 of berry mixture and then 1/3 of yogurt mixture, spreading evenly. Repeat layers 2 more times. Pipe remaining topping in an eye-pleasing manner. Create a strawberry fan (using a wire egg slicer) and garnish with strawberry fan, blueberries, aronia berries and raspberries. Cover and refrigerate 4 hours or more before serving.
Submitted by Aly Johnson who won 1st prize at the 2014 Cass County (Southwest Iowa) Fair for this recipe