Preparation

• Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to ensure the cake doesn't stick.
• In a large mixing bowl, whisk together the all-purpose flour and baking powder until well combined.
• In another bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
• Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture.
• Pour the batter into the prepared cake pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
• In a clean bowl, whip the heavy cream with sugar until stiff peaks form. This will be used for the top layer of the trifle.
• Cut the cooled cake into cubes. In a trifle bowl, layer a third of the cake cubes, a layer of custard, and a layer of berries. Repeat layers, finishing with whipped cream and berries on top.
• Cover the trifle with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
• Serve chilled, garnished with additional fresh berries if desired.
• Store any leftovers in the refrigerator for up to 3 days. The trifle is best enjoyed fresh.