|Angel pound cake||1|
|Cream sherry||3⁄4 Cup (12 tbs), divided|
|Fresh strawberries||1 1⁄2 Cup (24 tbs), hulled and halved|
|Strawberry preserves||1 Cup (16 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Sifted powdered sugar||3⁄8 Cup (6 tbs) (1/4 Cup Plus 2 Tablespoons)|
|Strawberries||1⁄2 Cup (8 tbs) (Fresh Cut)|
|Mint leaves||4 Tablespoon|
Slice Angel Pound Cake into 1/4 inch slices; trim and discard crust.
Line bottom of a 16 cup trifle bowl with one third of cake slices; sprinkle with 1/4 cup sherry.
Arrange strawberry halves, cut side out, around lower edge of bowl.
Spoon 2 cups Trifle Custard over cake slices; place half of remaining cake slices over custard.
Gently spread strawberry preserves over cake; top with remaining cake slices.
Pour remaining 1/2 cup sherry over trifle.
Spoon remaining custard on top.
Cover and chill 3 to 4 hours.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
Spread over trifle; garnish with strawberries and mint leaves.