Toss berries together with sugar and orange zest. Heat a sauté pan until hot, put berries in pan and quickly sauté for 2 minutes using a spatula to move the berries around. Reduce heat to medium and cook for 1–2 minutes more, remove from heat and cool.

Preheat oven to 350°F.

Sift together dry ingredients. In a separate mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, scraping down bowl. Add the flour mixture alternating with the milk.

Pour into greased, parchment lined 9-inch round pan and bake for 50 minutes or until a tester comes out clean.

Boil the sugar and water together in a saucepan for 1 minute. Remove from heat and add the fruit juice. Cool.

Cut cake into cubes. Line the bottom of a bowl or trifle dish with 1/3 of the cake cubes. Brush with the simple sugar and spoon 1/3 of the fruit over the cake cubes. Prepare two more layers the same as the first. There will be 3 layers. Chill overnight. Serve by scooping into a bowl and topping with crème fraiche or whipped cream.