Step 1

Make the Whipped Cream: In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla extract together on high speed until medium to stiff peaks form– about 2 minutes. Place into a bowl, setting aside 2 1/4 cups that is needed in step Cover and refrigerate the remaining.

Step 2

Make the Cheesecake Filling: Using the same bowl used for making the whipped cream (it doesn't need to be washed), using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until creamy. Add the vanilla extract and the reserved 2 1/4 cups whipped cream. Beat together for 1 minute until combined.

Step 3

Assemble: This berry trifle has 3 layers of pound cake, 2 layers of cheesecake filling, 3 layers of berries, topped with the remaining whipped cream. Begin by adding a layer of pound cake cubes. Top with a layer of fresh berries, then half of the cheesecake filling. Repeat. Finish with the final layer of pound cake cubes followed by the final layer of berries. Spread the reserved whipped cream on top. Garnish with additional berries.

Step 4

Serve immediately cold or refrigerate for up to 6 hours. Cover and store leftovers in the refrigerator for up to 3 days.