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1
Place the strawberries in a large bowl.
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2
Sprinkle the 2 tablespoons sugar over the strawberries and stir to combine.
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3
Let the strawberries sit in the sugar for 15-30 minutes or until the strawberries are nice and sweet.
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4
Cut eight 1/2 inch slices of pound cake.
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5
Measure the diameter of the trifle glass and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly in the glasses.
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6
Set aside.
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7
Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl.
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8
Whip until soft peaks form.
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9
Set aside.
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10
To Assemble the Trifles place one round slice of pound cake in the bottom of each trifle glass.
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11
Sprinkle each slice of pound cake with 1 teaspoon of Grand Marnier.
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12
Spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake.
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13
Cover the sauce with some of the fresh cut-up strawberries.
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14
Place a large dollop of the mascarpone cream on top of the strawberries.
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15
Repeat the layers, starting with the pound cake.
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16
Once the trifle glasses are filled, cover and refrigerate for 12 to 24 hours to allow the flavors to mingle.
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17
Just before serving sprinkle with the crushed Gingersnap Cookies.
