In 8 glass dishes or one large glass bowl, layer the cake cubes. Spoon on the fruit and some of its syrup to douse the cake. Set aside to so the cake can soak up the syrup.

In a large heavy saucepan over medium heat, whisk the sugar and cornstarch. Slowly whisk in the milk to prevent lumps forming, then beat in the egg yolks. Bring to a boil, stirring constantly, and cook, stirring constantly, for 3 to 4 minutes, until thickened. Remove from the heat and stir in the butter and vanilla. Set aside to cool slightly.

While the custard cools, whip the cream with the sugar and vanilla till soft peaks form. Pour the custard over the cake and fruit, then top with the whipped cream.

Cover and chill for at least 2 hours before serving, or as long as overnight. Garnish with 2-inch long pieces of rainbow sour strip candies.