In a large mixing bowl, combine the strawberries with granulated sugar and let them sit for about 10 minutes to macerate.

In a trifle dish or a large glass bowl, layer half of the pound cake cubes at the bottom.

Add half of the macerated strawberries over the pound cake layer, followed by half of the blueberries.

Spread half of the vanilla pudding over the fruit layer, then add half of the whipped cream on top.

Repeat the layers with the remaining pound cake, strawberries, blueberries, pudding, and whipped cream.

Finish by decorating the top with additional blueberries, strawberries, and mint leaves if desired.

Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld.