Place cake in a bowl. Add the juice and toss to combine.
Spoon 1 Tbsp. of jelly or jam into the bottom of 6, 8 oz. decorative glasses. Divide and spoon half the berries over the jam. Divide and place half the cake on top of the berries. Gently press down on the cake to compress the layers slightly. Divide, spoon and spread half the yogurt over the cake. Divide and top yogurt with remaining berries. Top berries with remaining cake. Gently press down on the cake to compress the layers slightly. Divide, top and spread cake with remaining yogurt. Tent trifles with plastic wrap and refrigerate until ready to serve. (Trifle can be made a few hours before needed).
When ready to serve, uncover, decorate the top of each trifle with a few berries and serve.
Note: Angel food cakes are sold in our bakery department. Freeze leftover cake for another time. Liberte brand yogurt was used in this recipe.