Cut your sponge or pound cake into 1-inch cubes.

If using store-bought cake, lightly toast the cubes in the oven at 350°F (175°C) for 5 minutes to add a little texture and flavor.

Pro tip: Lightly toasting the cake prevents it from becoming too soggy when layered with custard and berries.

In a medium saucepan, combine milk and half of the sugar. Heat over medium until it’s warm but not boiling.

In a separate bowl, whisk together egg yolks, remaining sugar, cornstarch, vanilla, and a pinch of salt until smooth.

Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened. This should take about 5–7 minutes.

Pro tip: Whisk continuously to prevent lumps or scrambled eggs—patience is key here.

Remove from heat and let the custard cool slightly before layering.

Rinse all berries thoroughly and pat dry.

Slice the strawberries into even pieces for consistent layers.

Toss berries with 1 tablespoon sugar if they’re tart, and set aside.

In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.

Pro tip: Chill your bowl and whisk for a few minutes before whipping—it makes the cream fluffier and easier to work with.

In your trifle bowl, start with a layer of cake cubes at the bottom.

Spread a layer of custard over the cake, smoothing with a spatula.

Add a layer of mixed berries on top of the custard.

Dollop or pipe a layer of whipped cream over the berries.

Repeat the layers until you reach the top of the bowl, finishing with a generous layer of whipped cream and a few berries for garnish.

Cover the trifle with plastic wrap and refrigerate for at least 2 hours to let the layers set and flavors meld.

Pro tip: Making it a few hours ahead (or even the night before) enhances the flavor and makes serving a breeze.