Servings: Yields 12 to 14 servings

4 cups fresh strawberries, sliced, plus more for garnish 4 cups fresh strawberries, sliced, plus more for garnish
1 cup sugar 1 cup sugar
1 (3.5 ounce) package cheesecake pudding mix 1 (3.5 ounce) package cheesecake pudding mix
2 cups whole milk 2 cups whole milk
2 (8 or 9 inch) white or vanilla cake layers, baked and cooled 2 (8 or 9 inch) white or vanilla cake layers, baked and cooled
2 cups fresh blueberries 2 cups fresh blueberries
2 cups blackberries 2 cups blackberries
1 cup heavy whipping cream 1 cup heavy whipping cream
1 teaspoon vanilla extract 1 teaspoon vanilla extract

In a medium bowl, mix sliced strawberries with sugar. Set aside.
In another bowl, combine cheesecake pudding mix with milk, stirring until smooth.
Cut baked cake layers into 1 inch cubes. Line the bottom of a large glass bowl with half of the cake cubes, followed by half of the sugared strawberries. Then top with half of the blueberries, followed by half of the blackberries. Spread half of the pudding over the fruit, then repeat layers in the same order: cake, strawberries, blueberries, blackberries. Refrigerate overnight.
Whip cream and vanilla extract together in a medium sized brown using a hand blender until cream forms stiff peaks. Spread over the trifle. Garnish with sliced strawberries.