Strawberry Blueberry Trifle

This Strawberry blueberry trifle can be made so many ways and flavors. I did this one with a July 4th theme in mind. You can use pudding, sweet cream cheese filling or heavy whipped cream for the filling layers. You can make my sour cream pound cake to use or get store bought pound cake or angel food cake. Decorate the trifle for your specific occasion.

If you buy a trifle bowl it does have other uses.  I use it for green tossed salads, fruit salad or any other kind of layered dessert.
If you don’t have a trifle bowl use a parfait glass or dessert cups.
So many possibilities.

Ingredients;
2 loaves of sour cream pound cake or any pound cake or an angel food cake ring
One pint  heavy cream, whipped with 1/2 cup confectioners sugar and 1 TSP vanilla
** Choose one of the below**
**3 cups of vanilla pudding, cooked according to the 4.6oz box directions
**2 x 8oz cream cheese blended with 1/2 cup confectioners sugar,           2TBLS milk and 1 TSP vanilla

2 LBS fresh strawberries
2 pints fresh blueberries
1/2 cup water mixed with 1/4 cup sugar and 2 TSP rum flavoring
OR 1/4 cup Grand Marnier liqueur
1 trifle bowl or 12 nine ounce clear cups, plastic or glass
5 mint leaves for decoration, optional
Directions;
Whip the cream and refrigerate. Make your chosen filling. If you decide to use cooked pudding make it a few hours before so it can chill. If you use the water syrup boil the water and add the sugar stirring until the water is clear then add the rum flavoring, set aside. Cube the pound cake or angel food cake, set aside. Wash the berries and slice the strawberries into thick slices.
In the trifle bowl or cups place a layer of cake. Brush it with the rum sugar syrup or liqueur. Place a layer of blueberries. Place a layer of filling. Place a layer of strawberries placing some flat against the glass sides. Place another layer of cake brushed with liqueur or syrup. Repeat until the bowl/glass is nearly full, Top with a layer of whipped cream and an assortment of fruit, decorate with the mint leaves. Chill for a few hours before serving.