Pour the heavy cream into a chilled bowl and whip it with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Add the powdered sugar and vanilla bean paste, then continue whipping until stiff peaks form and the cream holds its shape, another 1-2 minutes. I prefer vanilla bean paste over extract because the little flecks add visual appeal and a more authentic vanilla flavor to the final trifle. Set the whipped cream aside.

While the cream whips, prepare your components: gently toss the blackberries and blueberries together in a bowl to combine them. In another bowl, cut or break the angel food cake into 1-inch cubes—don't worry about them being perfectly uniform, as the rustic texture actually works beautifully in a trifle. The strawberries should already be hulled and sliced into 1/4-inch rounds as specified.

Begin layering in a large trifle dish, bowl, or individual serving glasses. Start with one-third of the cake cubes as your base layer, distributing them evenly across the bottom. Spread one-third of the whipped cream from Step 1 over the cake layer, then top with one-third of the mixed berries and strawberries. Repeat this layering process two more times—cake, whipped cream, berries—finishing with berries on top for the most visually appealing presentation. I like to create slight diagonal lines as I layer in a clear trifle dish so guests can see the beautiful striped effect before digging in.

Refrigerate the assembled trifle for at least 30 minutes before serving—this allows the flavors to meld and prevents the cake from becoming soggy too quickly. When ready to serve, spoon the trifle directly into bowls or individual glasses, making sure each serving includes all three layers for the best flavor combination of fluffy cake, creamy custard-like whipped cream, and bright, juicy berries.