In a large mixing bowl, combine mascarpone and cream cheeseand beat until smooth.
Add Cool Whip, sugar and liqueur and beat again untilsmooth.
Cut up leftover cupcakes, pound cake or even muffins into small pieces.
In a tall trifle dish, place 1/3 of the cut-up cupcakes/cakein bottom. Drizzle with 1 tablespoon liqueur.
Spoon 1/3 of the cream mixture over cake cubes and smoothout evenly.
Place 1/2 of the blueberries over the cream layer.
Add 1/3 of the cake cubes sprinkled with liqueur over berries.
Spoon 1/3 of the cream mixture on top of blueberries.
Repeat with remaining cake with a drizzle of liqueur and ½ of the strawberries.
Spoon all remaining cream mixture on top. (If your dish is deep enough, you can add another layer of cake cubes prior to adding the final cream layer. If this is the case just add ¼ of the cake amount to each cake layer.)
Top with cream of extra layer of cake with remaining ½ ofboth the strawberries and blueberries.
Just prior to serving, finish with a topping of whipped cream and your own design made with the sliced strawberries.
Summer Berries & Cream Trifle