Stars And Stripes Berry Trifle - cooking recipe

Ingredients

2 store-bought butter pound cake, thawed and edges trimmed (16 ounces each)
3 tablespoons seedless raspberry jam
6 cups fresh blueberries
1 tablespoon sugar
1 teaspoon sugar
1 teaspoon water
3 cups fresh raspberries
4 cups vanilla custard, refrigerated until firm
1 cup lightly sweetened whipped cream

Preparation

FOR THE STARS:
Slice each cake lengthwise into 5 equal pieces.
Spread scant 2 teaspoons jam each on 5 cake slices and top with remaining slices to create jam sandwiches.
Using 2-inch star cookie cutter, cut out 3 stars from each sandwich.
Chop remaining sandwich scraps into 1/2-inch pieces and set aside.
FOR THE BERRIES:
Toss blueberries, 1 T. sugar and water in bowl.
In separate bowl, toss raspberries with remaining sugar.
Let sit until sugar dissolves and berries are glossy, about 5 minutes.
TO ASSEMBLE:
Arrange 7 star sandwiches upright around bottom of 3-quart trifle dish.
Place 2 cups sandwich scraps in center of dish.
Arrange 3 cups blueberries around stars, piling up blueberries so that they surround all edges of stars.
Spread 2 cups custard in even layer on top of blueberry and cake layer.
Place 1 cup sandwich scraps on center of custard layer.
Arrange 2 cups raspberries around perimeter of dish.
Spread remaining custard in even layer on top of raspberries.
Arrange 7 star sandwiches upright around perimeter of dish.
Arrange remaining blueberries around stars and pile remaining raspberries in center of dish.
Spoon whipped cream on top of raspberries and top with remaining star.