Prep the berries: Hull and slice strawberries. Leave small berries whole. Toss all berries with granulated sugar and lemon juice. Let sit 10–15 minutes to release juices.

Whip the cream: In a chilled bowl, beat heavy cream, powdered sugar, vanilla, and a pinch of salt until soft-to-medium peaks form. Don’t overbeat.

Cube the cake: Cut the cake into 1-inch cubes. Slightly stale cake works best because it holds up to the juices.

Layer 1—cake: Add a layer of cake cubes to the bottom of a trifle dish or large glass bowl. Press lightly to create an even base.

Layer 2—berries: Spoon a generous layer of berries along with some of their juices over the cake. You want light soaking, not pooling.

Layer 3—cream: Spread or pipe a layer of whipped cream. If using pudding or custard, add a thin layer before the cream for richness.

Repeat: Continue layering cake, berries, and cream until you reach the top. Finish with a swoosh of cream and a few pretty berries on top.

Chill: Cover and refrigerate for at least 1–2 hours, or up to 24 hours. This helps the flavors meld.

Garnish and serve: Top with fresh mint right before serving. Scoop with a large spoon so each portion gets all the layers.