1-Step 1: Bake the Vanilla Cake Preheat your oven to 350°F (176°C). Grease a 9×13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg whites one at a time, then mix in the vanilla. Alternate adding the dry ingredients and milk, beginning and ending with the dry mix. Pour into the pan and bake for 35 40 minutes, or until a toothpick comes out clean. Let cool completely before using.

2-Step 2: Make the Strawberry Sauce Combine the pureed strawberries, sugar, and vanilla extract in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 5 7 minutes until slightly thickened. Remove from heat and let cool completely. This can be made a day ahead and stored in the fridge.

3-Step 3: Whip the Cream In a large chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. The powdered sugar not only sweetens the cream but also stabilizes it, allowing it to hold its shape for up to 24 hours when refrigerated.

4-Step 4: Assemble the Trifle Cut the cooled cake into 1-inch cubes. In a large trifle dish (or individual serving glasses), layer in this order:
* One-third of the cake cubes
* One-third of the chopped strawberries
* One-third of the strawberry sauce
* One-third of the whipped cream
Repeat this sequence two more times, ending with a generous swirl of whipped cream and a few whole or halved strawberries for garnish.

5-Step 5: Chill and Serve Cover the trifle and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the cake to soften slightly without becoming soggy. For best results, serve within 1 2 days.