My grandma used to whip this up whenever we had a long weekend gathering.

Chill a medium or large glass mixing bowl and the beaters of your hand mixer (or the bowl of a stand mixer) in the refrigerator for at least 15 minutes so the cream will whip up nicely.

Rinse the blueberries and raspberries gently under cool water, then spread them out on a clean kitchen towel or paper towels and pat them completely dry. Excess water will make the trifle runny.
If your berries are on the tart side, place them in a bowl, sprinkle with the lemon juice and the granulated sugar, and toss gently. Let them sit for about 10 minutes while you prepare the rest of the dessert so they can release a little juice and soften.
Cut the chilled pound cake into bite-sized cubes, about 3/4-inch to 1-inch in size. They don’t have to be perfect; a mix of sizes gives the trifle that cozy, rustic look.

Remove the chilled mixing bowl and beaters from the refrigerator. Pour in the heavy whipping cream, add the powdered sugar, vanilla extract, and a pinch of salt.
Beat the cream mixture on medium-high speed until soft peaks form and the cream is thick and billowy. Stop and scrape down the sides of the bowl once or twice so everything whips evenly. Be careful not to overbeat into butter; the cream should be smooth and soft-set.
Set aside a small handful of the prettiest blueberries and raspberries for the top garnish. Gently fold the remaining berries into the whipped cream with a spatula, turning the bowl as you go. You want an uneven mix so there are streaks of white cream and pockets of bright berries rather than a perfectly uniform mixture.

In a clear glass trifle bowl or a medium glass baking dish, scatter a loose layer of pound cake cubes across the bottom. Spoon some of the berry-studded whipped cream over the cake, letting it fall into the gaps and spread out in soft swirls. Don’t worry about making perfect layers; part of the charm is that it looks a little messy.
Continue to add layers of pound cake and berry whipped cream, loosely alternating until you’ve used everything. Gently press down here and there with the back of the spoon to settle the cake into the cream, but avoid packing it tightly. You want a soft, spoonable dessert.

Scatter the reserved blueberries and raspberries over the top, tucking a few into the cream so the red and blue peek through. The surface should look rustic, with uneven swirls of cream and colorful bits folded in.
Cover the dish loosely with plastic wrap and refrigerate for at least 2 hours, or up to 6 hours, before serving. This resting time lets the pound cake soak up some of the cream and berry juices so the trifle becomes soft-set and spoonable without being soupy.
When ready to serve, remove from the refrigerator, peel off the plastic wrap, and bring the dish right to the table. Use a large spoon to scoop generous portions into small bowls, making sure each serving has some cake, cream, and berries. Store any leftovers covered in the refrigerator and enjoy within 1–2 days.
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