In a bowl gently stir together champagne and honey until honey is dissolved. Add fruit; toss gently to coat. Cover and let stand 30 minutes. Drain fruit, reserving liquid.
In a food processor combine cream cheese, ricotta cheese and yogurt. Cover and process until smooth.
In a 2½- to 3-quart trifle dish or glass bowl layer one-third of the cake cubes, one-third of the fruit mixture, and one-third of the cheese mixture. Repeat layers twice. Cover and chill up to 8 hours before serving. If desired, drizzle servings with reserved liquid from the fruit.
Tip: Wrap the remaining Vanilla Cake layer in plastic wrap and place in an airtight container; cover. Freeze up to 3 months to use for another dessert.