Prepare the fruit layer: If using fresh berries, gently wash and slice larger ones like strawberries. In a saucepan, combine the berries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the berries have softened slightly, about 5-7 minutes. Let cool completely.

Prepare the cake layer: Arrange the pound cake cubes in a single layer in the bottom of your trifle bowl. If using sherry or fruit juice, drizzle it evenly over the cake cubes. Let it soak in for a few minutes.

Prepare the pudding layer: In a large bowl, whisk together the instant vanilla pudding mix and cold milk. Beat with an electric mixer on low speed for 2 minutes, or until thickened. Let it sit for 5 minutes to fully set.

Assemble the trifle: Spoon half of the cooled berry mixture over the cake layer in the trifle bowl. Carefully spoon the thickened vanilla pudding over the berries, spreading it evenly.

Whip the cream: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Gently spread or pipe the whipped cream over the pudding layer.

Add the second fruit layer: Spoon the remaining berry mixture over the whipped cream. If you have extra cake cubes, you can layer them here as well, or reserve some for the top.

Garnish and chill: Top the trifle generously with more whipped cream, fresh berries, and mint sprigs. Cover the trifle bowl with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and the cake to soften.