Berries and Cream Trifle

1 recipe for Perfect Pound cake found here OR
2 Sara Lee pound cake loaves found in the freezer section
2-3 cups of Strawberries
2 cups of blueberries
1 5.1 oz instant vanilla or lemon pudding
2 cups heavy cream
2 TB powdered sugar
Bake your pound cake in 2 large loaf pans, or use the Sara Lee pound cake loaves. Cut the cake in half horizontally so it is thin enough to punch our stars with a cookie cutter. Cut out 6-8 stars. Cube the rest of the cake.

Wash your berries and slice your strawberries.

Make pudding according to the package directions. Using your mixer whip the cream with the powdered sugar until light and fluffy. Fold the cream into the pudding.

In a trifle bowl, start out with cubes of cake, then put about half of the pudding mixture, and then half of the blueberries and strawberries. After the berries, then carefully put the cut out cake stars upright against the inside of the bowl, nestled into the berries and pudding. Finish off with another layer of cake cubes, pudding, and berries. Chill for a couple of hours and serve!