For the Marinated Berry: Heat four fruit preserves in the microwave for about 25 seconds to loosen or on the stovetop. Place the berries into a large bowl with the heated four fruit preserves and let stand at room temperature while preparing the rest of the ingredients.

For the Whipped Cream: In a second large bowl, beat the heavy cream and 1 teaspoon vanilla extract until stiff peaks form.

For the trifle: Place the cream cheese, powdered sugar, and remaining 2 teaspoons vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. Next, add a third of the whipped cream and beat until lightened. Then, fold in the remaining whipped cream.

To Assemble the Berry Trifle: Set aside a few berries for topping the trifle and set aside. Cover the bottom of a 14-cup trifle dish, large bowl, or individual glasses with a layer of lady's fingers ( breaking into pieces as necessary). Follow with the berry sauce ( including the juices) and cream cheese mixture, alternating between berry sauce and cream cheese mixture, and finishing with the cream cheese mixture on top for the final layer, leaving a 1-inch border around the edge. Garnish with the reserved berry and a fresh mint spring. Cover with plastic wrap and chill for 8 hours or overnight.