Quick & Easy Summer Fruit Trifle

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1 pound cake from your favorite bakery, cut in cubes or 24 mini-cupcakes

One 12-ounce jar of raspberry jam

¼ cup Chambord, Sweet Sherry, Grand Marnier, or Kirsch

2 cups heavy cream

¼ cup confectioners’ sugar

4 cups fresh fruit and berries, in season

½ cup sugar

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