Make berry sauce by pureeing 2 cups of fresh raspberries and Blueberry Pomegranate juice in a food processor until smooth. Strain through a sieve to remove seeds. Mix seedless raspberry puree with lemon juice and sugar until well combined.
Spoon berry sauce over the top of the mini angel food cakes.
Top cakes with fresh blueberries and raspberries, and one slice of starfruit.