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Wash strawberries and blueberries and pat dry. Cut strawberries in half, set aside.
Cut pound cake into ½-inch cubes, set aside.
Using a rubber spatula, combine yogurt and whipped cream, refrigerate until ready to assemble.
To assemble trifle, place half of the pound cake cubes in the bottom of a large trifle dish or bowl. Top with half of the blueberries. Add an even layer of whipped topping- yogurt mixture, about half. Next, layer strawberries on top, moving first around the outer edge, then evenly distributing a layer of berries in the center, reserving several for the top. Repeat layers with remaining pound cake and whipped topping-yogurt mixture.
Finish the trifle with strawberries and blueberries on top. Garnish with mint, if desired.
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