Strawberry Shortcake Trifle

Directions:
Prepare the Cake:
Bake the vanilla cake according to the package instructions or your homemade recipe. Let it cool completely. Once cooled, cut the cake into cubes.
Make the Custard:
In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and starts to boil. Remove from heat and stir in the vanilla extract. Let the custard cool completely.
Prepare the Whipped Cream:
In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.
Assemble the Trifle:
In a large trifle dish or individual serving glasses, start by layering cubes of cake at the bottom. Top with a layer of custard, followed by a layer of sliced strawberries. Add a dollop of whipped cream on top of the strawberries.
Repeat the layers until all ingredients are used, finishing with a layer of whipped cream.
Chill and Serve:
Refrigerate the trifle for at least 2 hours to allow the flavors to meld. Garnish with fresh mint leaves if desired before serving.