Independence Day Berry Trifle

• Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan. In a large bowl, beat the eggs and sugar together until pale and fluffy. Add the vanilla extract and mix well.
• Sift together the gluten-free flour and baking powder. Gently fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
• In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat. Cut the cooled sponge cake into 1-inch cubes. In a large trifle dish or glass bowl, create a layer of cake cubes at the bottom. Add a layer of whipped cream over the cake, followed by a layer of mixed berries. Repeat the layering process until all ingredients are used, finishing with a layer of berries on top for a patriotic look.
• Chill the trifle in the refrigerator for at least an hour before serving. This allows the flavors to meld together beautifully.

Tip:

• For a quicker version, GF ladyfingers or pre-made GF sponge cake can be used instead of making the cake from scratch. To keep the berries fresh and prevent them from bleeding into the cream, pat them dry after washing. For an extra touch of flavor, you can sprinkle each layer of cake with a small amount of liqueur or fruit juice.