• In a medium saucepan, melt butter over low heat.

  Once completely melted, add in cornstarch and whisk until well combined. Let cook 1 minute.
• Whisk in heavy cream and sugar. Stir continually while slowly increasing the heat to medium-high.
• Once the cream thickens and starts to simmer, immediately remove the pan from the heat. Stir in white chocolate chips (if using) until completely melted.
• Gently press plastic wrap, resting on top of the pudding (to prevent a "skin" from forming). Refrigerate until completely cool (at least an hour). (NOTE: I made the pudding a day ahead.)

For the whipped cream:

• Using a chilled bowl, add the three ingredients and whip (with an electric beater) until stiff peaks form.

Assemble the trifle (up to 24 hours before):

• (Optional): Set aside about one cup of berries as a garnish. NOTE: I set aside four larger strawberries as a garnish. Set aside about one cup of whipped cream, for the final garnish. Refrigerate both the berry garnishes and whipped cream, until serving time.
• Add an even layer of cake (about 1/3) on the bottom of a trifle dish (or large glass bowl).
• Spread an even layer of pudding (about 1/3). An off-set spatula makes this a little easier.
• Evenly spread about 1/3 of the berries. TIP: Try to have berries around the edge of the bowl, which makes for a pretty presentation. Top the berries with 2 cups whipped cream.
• Repeat the process two more times.
• Set aside about

Chill the Trifle:

• Cover the trifle with plastic wrap and chill for at least 2 hours, and up to 24 hours ahead of time.

Serve the Trifle:

• Bring the trifle to room temperature about ½ hour before serving. Add the final dollop of whipped cream and berry garnish.
• NOTE: The following day, refrigerated leftovers were just as good to eat.