Start by chilling a large metal mixing bowl and the beaters from an electric mixer. Leave the bowl and mixers in the freezer until you are ready to make the whipped cream.
Place the sliced strawberries into a medium size bowl. Sprinkle 1⁄4 cup of white sugar over the strawberries and stir to distribute the sugar. Set the mixture aside.
Pour the heavy cream into the chilled metal mixing bowl. Add the white chocolate pudding mix, lemon Greek yogurt and 1⁄4 cup of white sugar. Beat the mixture with an electric mixer on medium-high speed until stiff peaks form.
Place a layer of pound cake cubes on the bottom of a glass trifle dish. Cover the pound cake with a layer of strawberries and then sprinkle blueberries over the strawberries.
Gently spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of whipped cream. Garnish the top with the berries of your choice. Refrigerate the trifle until you are ready to serve.