This simple recipe from Paul Sweeney, a member of the Sterling kitchen staff, lets local ingredients shine. It's beautiful arranged in a single 8- or 9-inch glass trifle bowl or in individual serving glasses. For variety, try any combination of raspberries, blueberries, currants, and/or gooseberries.
Preheat oven to 350°. Butter and flour a 9x5-inch bread-loaf pan. With a standing or hand-held mixer, cream butter and sugar until smooth and light, about 4 minutes. Add eggs and vanilla, and beat to combine. Add yogurt and blend.
In a separate bowl, whisk together flour, cornmeal, baking powder, and baking soda. Add dry ingredients to wet ingredients and mix well. Spoon batter into the prepared pan; bake until a toothpick inserted into the center comes out with moist crumbs attached (but no wet batter), about 55 minutes. Cool completely on a rack, about 45 minutes. (You may make the cake a day in advance.)
Reserve 1 cup raspberries; place the rest in a bowl and add honey, folding gently to just combine. Set mixture aside to macerate 10 minutes.
Make the whipped cream: Put heavy cream in a chilled bowl and beat until very loose peaks form. Add honey, and continue beating until medium peaks form. Set aside.
To assemble the trifle, cut corncake into ½-inch-thick slices. Line the bottom of a 9-inch glass bowl with cake slices, breaking pieces as needed to fill gaps. Spoon half of the berry mixture over the cake, being sure to spoon juices evenly. Cover with half of the whipped cream, spreading to the edge. Repeat with another layer of cake, berries, and cream. Spoon any remaining berries over the top; sprinkle reserved whole raspberries over the top layer of whipped cream. Serve immediately, or refrigerate, covered, for up to two hours.