Wash and hull the strawberries, then slice them into halves or quarters depending on size. Mix with blueberries, raspberries, lemon zest, and honey in a bowl, gently tossing to coat and release juice.
Place the heavy cream in a mixing bowl and whip with a hand or stand mixer until soft peaks form, about 3-4 minutes. Keep chilled until needed.
In a saucepan, heat milk until just steaming, then whisk in the egg yolks, sugar, vanilla seeds or extract, whisking constantly to prevent curdling. Cook gently over low heat until the custard thickens slightly and coats the back of a spoon, about 8-10 minutes. Remove from heat and let cool slightly.
Slice the ladyfingers in half lengthwise if they are large, then toast them lightly until golden and crisp, about 8 minutes in a 350°F (175°C) oven. Let cool slightly.
Pour a thin layer of the cooled custard into the bottom of your trifle dish or large bowl. Arrange a layer of ladyfingers over the custard, pressing down gently to soak.
Spread a layer of whipped cream over the ladyfingers, smoothing it out with a spatula.
Spoon a generous layer of mixed berries over the whipped cream, distributing evenly and letting some juice seep into the layers below.
Repeat the layering process: add another layer of soaked ladyfingers, followed by whipped cream, then berries, until the dish is filled, ending with a berry layer on top.
Cover the assembled trifle with plastic wrap or a lid, then refrigerate for at least 4 hours or overnight to allow flavors to meld and the ladyfingers to soften slightly.
Just before serving, give the trifle a gentle stir or garnish with extra berries or mint if desired for presentation. Serve with a spoon, scooping through the layers to reveal the contrasting textures and vibrant colors.
