To make the vanilla pudding, warm milk in a medium sauce pot over medium heat. While milk is warming, stir together sugar, cornstarch and salt in a small bowl. Once milk has started to create bubbles around the edge of the pan, slowly whisk in the sugar mixture. Continue whisking until mixture begins to thicken being careful not to boil.

Remove from heat and gently stir in the vanilla and butter. Chill pudding in the refrigerator for 2-3 hours before assembling trifle.

While pudding is cooling, prepare angel food cake according to package instructions. Let cook completely before tearing into bite-sized pieces.

When you are ready to assemble your trifle, start by mixing berries in a bowl with the lemon zest.

Layer 1/4 of the angel food cake pieces in the bottom of a glass trifle bowl or a large serving bowl. Scatter 1/4 of the berries on top then drizzle with 1/4 of the vanilla pudding.

Repeat the layers 3 times until you've used all of the cake, pudding and fruit.

Cover the dish with plastic wrap and chill completely before serving, ideally 2 hours or more.