Mascerated Berry Trifle with Balsamic Cream

For the berries:

1 quart fresh strawberries, stemmed and quartered

2 quarts fresh blueberries

1/2 cup (divided) Sicilian Lemon White Balsamic

2 tsp (divided) granulated sugar

For the cream:

2 blocks of softened cream cheese

1/2 cup half and half

1/2 cup sour cream

1 1/2 cup confectioners sugar

1/4 cup Sicilian Lemon White Balsamic (You could use other white balsamics like Peach, Coconut, Honey Ginger, Pineapple, etc.)

For the trifle:

2 store-bought loaf size pound cakes, cut into 1" cubes.*

Additional fresh blueberries and strawberries for garnish.

Fresh mint leaves for garnish

In two separate bowls, add 1 tsp each of sugar to the strawberries and blueberries. Next add 1/4 cup each of the Sicilian Lemon White Balsamic. Stir and let sit for 15 minutes.

In a trifle bowl, layer 1/2 of the cubes of pound cake, then 1/2 of the marinated blueberries. Layer with half of the cream mixture. Next add the strawberries, then remaining pound cake and finally the last (top) layer, will be the remaining cream. Garnish the top with fresh blueberries, strawberries and mint leaves.

*You can find them in the bakery section of your grocery store or in the freezer section (Sara Lee brand).