Add the egg yolks to a large mixing bowl and beat with an electric mixer until pale and thick; they will increase in volume. This takes about 5 minutes of consistent mixing.

Add 1 cup of sugar, 2 tablespoons at a time, mixing well after each addition. Add the ½ cup buttermilk, 2 teaspoons vanilla extract, 2 teaspoons distilled white vinegar, and 3 to 4 drops red food coloring and mix until incorporated.

Sift 1 cup flour, ⅓ cup cocoa powder, 1½ teaspoons baking powder, and ½ teaspoon salt into the egg yolks.

In a separate bowl, beat the egg whites until medium-stiff peaks form.

Fold the egg whites into the batter and stir gently until combined.

Pour the batter into the prepared cake pans. Transfer to the oven for 30 minutes or until the sponge cake is firm to the touch and a toothpick inserted into the center comes out clean.

Remove the sponge cakes from the oven and place the cake pans on a wire rack. Let cool for 1 hour. Use a butter knife or a thin spatula to run around the sides and bottom of the pan to separate the cake from the pan. Flip the pan over onto the wire rack and lightly tap the bottom of the pan to release the cake if needed. You’re going to be cutting it up into bite-sized pieces, so don’t fret if it doesn’t come out perfectly!

Once cool, you can wrap them in plastic wrap until you’re ready to begin the trifle.

Add the sliced strawberries to a large bowl and toss with 1 tablespoon granulated sugar. Refrigerate until needed.

Add the cream cheese and 1 teaspoon vanilla extract to a large bowl and beat with an electric hand mixer until smooth. Add 1 cup heavy cream and continue mixing until just combined. Add 1 cup sifted powdered sugar and mix on medium-high speed continuously for 3 to 5 minutes until completely smooth and thick.

Cut both sponge cakes into bite-sized cubes. Add half the cubes to the bottom of a trifle dish and press down with your hands to lightly compress the layer of cake cubes. Add half the whipped cream cheese on top and smooth it out with a rubber spatula. Arrange half the strawberries on top of the cream cheese. Arrange the rest of the sponge cake cubes on top of the cream cheese. Add the remaining strawberries on top. Finish with the rest of the whipped cream cheese and smooth it into an even layer with a rubber spatula.

Finish the trifle with a few strawberry slices on top, if desired. Refrigerate for at least one hour or overnight before serving.

Spoon the trifle into dessert bowls and enjoy!