Prep the berries: Rinse and dry the berries gently. Slice strawberries; leave smaller berries whole. In a bowl, toss them with the lemon sugar (combine sugar and zest first to release the oils). Let sit 10–15 minutes to macerate and get juicy.

Make a quick berry syrup: In a small saucepan over low heat, warm the jam with water and lemon juice until pourable. Remove from heat and cool slightly. This helps keep the cake moist and adds a bright berry note.

Whip the cream: In a chilled bowl, beat the heavy cream with a pinch of salt to soft peaks. If using mascarpone or cream cheese, beat it separately with powdered sugar and vanilla until smooth, then fold in the whipped cream. If not using, simply beat the cream with powdered sugar and vanilla to medium peaks. You want it cloud-like, not stiff.

Layer 1 – Cake: Place one-third of the cake cubes in the bottom of a trifle dish or a large glass bowl. Drizzle lightly with berry syrup. The cake should be damp, not soaked.

Layer 2 – Berries: Spoon one-third of the macerated berries (and a little of their juices) over the cake. Spread them evenly to show off the colors at the edges.

Layer 3 – Cream: Dollop and gently spread one-third of the cream over the berries. Try not to press down too much—light and airy is the goal.

Repeat: Continue layering cake, syrup, berries, and cream until you’ve used everything, finishing with a generous layer of cream on top. If you have extra berries, reserve a handful for garnish.

Chill: Cover and refrigerate for at least 2 hours and up to 24 hours. Chilling helps the flavors meld and gives the cake time to soften.

Garnish and serve: Just before serving, add fresh berries and a few mint leaves on top. Spoon into bowls, making sure each serving gets a bit of every layer.