When fresh strawberries come into season, there are never enough ways to serve them. This trifle is a simple way to highlight the ripest berries. The almond flavor in the pastry cream balances the acidity in the fruit and complements the texture and flavor of lightly whipped cream. (You can also use the almond pastry cream in fruit tarts or cream puffs.)
We used purchased lady fingers for the trifle but plain poundcake, angel food cake or sponge cake would work just as well. And you can change the type of jam and the liqueur or fruit juice you use. Fruit trifle served in the UK is usually flavored with sherry. And it is usually served from a large bowl. We think making the trifle in individual glasses adds a festive note to a deceptively easy-to-make dessert.