Red Velvet Trifles

Whisk together the dry ingredients for the sponge cake, and combine the wet components in a separate bowl.

Sift the dry mixture into the wet ingredients and stir until smooth.

Pour the batter onto a parchment-lined baking sheet and bake at 180°C (350°F) for 15–20 minutes.

Let the cake cool completely, then cut it into cubes.

Whip the chilled heavy cream with powdered sugar, add the cream cheese, and beat until smooth.

Combine the berry puree with sugar and starch, bring to a boil, simmer for 2–3 minutes, and let cool.

Layer the sponge cake, cream, and fruit compote in serving cups.

Repeat the layering process 2–3 times.