Red, White and Blueberry Trifle

2 pounds strawberries, stemmed and sliced
2 to 3 cups fresh blueberries
4 tablespoons sweet cream sherry wine
2 cups C&H baker’s sugar (or regular)
1 (5.1 ounce) box instant Jell-O vanilla pudding
1 tablespoon vanilla extract
1 pint heavy whipping cream, chilled
3 tablespoons confectioners' sugar
1 (12-14 ounce) angel food cake, cut into cubes

In a large bowl, toss together the berries, sherry and sugar. Stir well, then let sit a bit until it gets saucy.

In the meantime, prepare the vanilla pudding as directed, stirring in the extra tablespoon of vanilla. Put in the refrigerator to cool and set.

Whip up the cream with the confectioners' sugar until light and fluffy.

To assemble the trifle, place the cake cubes on the bottom of the bowl. Spoon over some of the berry mixture on the cake, making sure to let some of the juice soak into the cake. Top with a layer of vanilla pudding, then whipped cream. Repeat again with more cake cubes, berries, pudding and whipped cream. Finish with whipped cream. Top with more berries, a fresh sprig of mint, or slivered almonds, if desired.