Ingredients:
- 1 1/2 cups (180g) all-purpose flour, plus more for dusting the pan
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick or 113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 3/4 teaspoon vanilla extract
- 3/4 cup (177ml) milk
- 2 cups (473ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 2 cups (about 300g) fresh strawberries, hulled and sliced
- 2 cups (about 300g) fresh blueberries
- 1 cup (about 150g) fresh raspberries (optional)
- 1/4 cup (50g) granulated sugar (for macerating berries)
- 2 cups (473ml) heavy cream
- 1/4 cup (50g) powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Bake the Vanilla Cake: Preheat oven, grease and flour cake pan. Whisk dry ingredients together. Cream butter and sugar. Beat in eggs and vanilla. Gradually add dry ingredients alternating with milk. Pour batter into pan and bake until golden and a toothpick inserted comes out clean. Cool completely.
- Make the Custard: Whisk together milk, sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter and vanilla. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill until cool but not set.
- Prepare the Berries: Combine the strawberries and raspberries (if using) in a bowl with the 1/4 cup sugar. Gently toss and let sit for 15-20 minutes, allowing the berries to macerate.
- Make the Whipped Cream: In a chilled bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble the Trifle: Cut the cake into bite-sized pieces. Layer ingredients in the trifle bowl: cake, custard, berries, whipped cream. Repeat layers.
- Chill: Cover the trifle and chill for at least 2 hours before serving to allow the flavors to meld.