Whisk the instant vanilla pudding mix and milk in a medium bowl for 2 minutes. Let sit for 5 minutes until thickened.

Wash and slice the strawberries. Rinse and dry the blueberries. Cut the pound cake into 1-inch cubes.

In a large clear glass dish, arrange one-third of the pound cake cubes in an even layer at the bottom.

Add a layer of half the sliced strawberries, followed by one-third of the prepared vanilla pudding.

Add another layer of pound cake cubes, then layer half the blueberries, followed by another third of the pudding.

Add the remaining pound cake, the rest of the pudding, and spread the whipped topping evenly over the surface. Garnish with remaining strawberries and blueberries in a decorative pattern.

Chill in the refrigerator for at least 2 hours before serving to allow the layers to set.