Whipped Cream:

Chill your tools: Place your mixing bowl and beaters (or whisk attachment) in the freezer for about 10 minutes. Cold tools help the cream whip faster and fluffier.

Whip it: Add the cold heavy cream to the bowl. Beat on medium-high speed until it starts to thicken, about 1-2 minutes.

Sweeten and flavor: Add powdered sugar and vanilla extract. Continue whipping until soft or stiff peaks form, depending on your preference (soft peaks for topping, stiff peaks for piping).

Don' t overwhip! Stop once you reach the desired consistency overwhipping can turn it into butter.

Pro Tips:

Use heavy cream or heavy whipping cream with at least 36% fat for the best texture.

Want it extra stable? Add 1 tablespoon of instant vanilla pudding mix or 1 teaspoon of cornstarch while whipping.

Triffle:

Arrange sliced strawberries along the outer edge at the bottom of a 4-quart trifle dish to create a decorative border, if desired. Fill the center with one-third of the cake pieces.

Spoon one-third of the whipped cream over the cake layer and spread it evenly.

Sprinkle blueberries over the whipped cream.

Add half of the remaining cake pieces on top of the blueberries.

Spread half of the remaining whipped cream over the cake layer.

Layer sliced strawberries on top of the whipped cream, saving a few for the final garnish.

Add the rest of the cake pieces.

Spread the remaining whipped cream across the top.

Finish by decorating the top with the reserved strawberries and blueberries.