Red, White, and Blue Berry Dessert

In a medium bowl, stir together the strawberry gelatin and 1 cup of the boiling water, scraping down the sides of the bowl as needed, until the gelatin is dissolved, about 2 minutes. Mix in 1 cup ice water, then stir in the strawberries.

In a second medium bowl, stir together the blueberry gelatin and remaining 1 cup boiling water, scraping down the sides of the bowl as needed, until the gelatin is dissolved, about 2 minutes. Mix in 1 cup ice water, then stir in the blueberries.

Refrigerate both bowls of gelatin until softly set but still spoonable, 35 to 45 minutes.

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and powdered sugar on medium-high speed until stiff peaks form, about 3 minutes. Transfer the mixture to a large bowl.

Fit the mixer with the paddle attachment and add the cream cheese and vanilla to the bowl (no need to wipe it clean). Beat on medium-high speed until light, fluffy, and smooth, about 2 minutes. Remove the bowl from the mixer and mix in 1 cup of the whipped cream with a rubber spatula, then gently fold in the remaining whipped cream. 

Thinly slice the pound cake into 24 slices (about 1/3-inch thick). Arrange 12 slices in a single layer in the bottom of a 9-by-13-inch baking dish. 

Spoon the strawberry gelatin mixture over the cake and spread to cover. Dollop half of the cream cheese mixture over the top and carefully spread to cover. Arrange the remaining 12 pieces of cake over the cream cheese mixture. Spoon the blueberry gelatin mixture over the cake slices and spread to cover. Finish with the remaining cream cheese mixture. Decorate the top with sliced strawberries and blueberries. Refrigerate for at least 4 hours and ideally overnight.