To make the raspberry sauce, combine the raspberries and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the raspberries begin to break down and the mixture is bubbling, about 8 to 10 minutes. You can mash the raspberries as much as you’d like! Let the mixture cool to room temperature before using. You can also make it ahead of time and store it in the fridge.
To make the trifle: layer a few pound cake cubes and a mixture of berries on the bottom of the trifle dish. I like to drizzle the raspberry sauce on all the pound cake layers. Top with a layer of pudding and then whipped cream. Repeat with the cake cubes, raspberry sauce and berries. I like to repeat the layers 3 or 4 times. Top with whipped cream and more berries if you wish! You can also use the raspberry sauce for serving only. I like to top the trifle with all the berries and some fresh mint. You can also drizzle on a bit of honey if you wish!
This trifle is ready to serve immediately after making, however, you can also make it ahead of time. If you make the homemade pudding and whipped cream from scratch and want to make it ahead, I suggest making the whole trifle the morning of and storing it in the fridge. If you choose to use a refrigerated whipped topping, you can get away with making it the night before. Just be sure to store it in the fridge!