SUMMER BERRY TRIFLE

Servings: 12 individual trifles Start to finish: 2 hours 50 minutes (Inactive: 2 hours) Yellow Butter Cake (recipe follows) Pastry Cream (recipe follows) 1 cup heavy cream 1 quart strawberries, stemmed and diced 2 pints blueberries

Place the cake, bottom parchment still intact, on a clean work surface. Place a second piece of parchment over the cake. Holding both pieces of parchment taut, carefully flip the cake so that the fresh parchment is now on the bottom. Carefully peel the parchment paper from the cake, then return it to loosely cover the cake.

Use a rolling pin to gently roll the cake into an even layer. Remove the parchment and use a 2 1/2inch circle cutter (or whichever size best fits your serving vessels) to cut 24 circles from the cake.

Meanwhile, transfer the chilled pastry cream to a clean bowl and gently beat with a rubber spatula until it is smooth. Set aside.

Whip the heavy cream in a chilled bowl until it holds a medium peak when the whisk is turned upright. Working by hand with a spatula, fold the whipped cream into the pastry cream in 2 or 3 additions, folding just until evenly blended.

Place one circle of cake at the bottom of a small jar. Top with about 2 tablespoons strawberries, followed by 2 tablespoons of the pastry cream mixture. Add another cake circle, pressing down lightly to compact the layers, followed by about 1 1/2 tablespoons of blueberries, and another 2 tablespoons of pastry cream mixture. Repeat the steps with the remaining jars, cover with plastic wrap, and refrigerate at least 1 hour before serving.