1 sponge or pound cake
1 (1 lb.) jar raspberry jam
4 c. strawberries, washed and hulled
Sugar
6 tbsp. sweet sherry (not cooking sherry)
Boiled custard
1 c. whipping cream, whipped
Slivered almonds

Slice cake in half horizontally. Spread each half with jam. Cut in 1 inch cubes. Reserve few berries for garnish and slice the rest. Place 1/3 of berries in 2 quart glass bowl and sprinkle lightly with sugar. Top with 1/3 of cake cubes. Sprinkle with 2 tablespoons sherry, then pour 1/3 of custard over cake. Continue layering until berries, sherry, cake, and custard are used up. Cover. Refrigerate overnight. Before serving, top with whipped cream and reserved berries. Sprinkle with almonds. Yield: About 10 to 12 servings.