Sponge Cake:

1 c. sifted flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. butter
1 c. sugar
1 tsp. vanilla extract

Sift together flour, baking powder and salt. In a saucepan, heat milk and butter until butter melts. Keep hot. Beat eggs at high speed of mixer until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating constantly for 4-5 minutes. Add dry ingredients and stir until just blended. Stir in hot mild and vanilla. Blend well. Divide batter between 2 greased and floured 8-inch cake pans.

Bake 350°F for 20 minutes or until done. Cool in pans 10 minutes.

Custard:

1 tsp. vanilla extract
1 tsp. almond extract
1 c. whipping cream, whipped
3 pt. fresh strawberries
3 tbsp. sugar
3/4 c. strawberry liqueur
3/4 c. sliced almonds
powdered sugar

Combine sugar, cornstarch, and salt in saucepan. Stir in milk. Cook, stirring over medium heat until thickened and bubbly. Stir some of the hot mixture into egg yolks. Return egg yolks to mixture in pan, stirring constantly. Cook and stir 2 more minutes. Remove from heat. Stir in butter, vanilla and almond extract. Cover custard with plastic wrap and chill. Fold whipped cream into chilled custard.

Set aside about 14 strawberries for garnish. Crush remaining berries to make 2 cups. Stir in sugar, set aside. Split cake layers in half to make 4 layers. Place first layer in bottom of 2-1/2 quart trifle bowl or straight-sided round glass bowl (the layers look beautiful from the side), and sprinkle with 3 tablespoons liqueur. Spread with 2/3 cup crushed berries, cover with one-third of the custard, and sprinkle with 1/4 cup sliced almonds. Repeat sequence two more times. Sprinkle last cake layer on cut side with remaining liqueur, and place (cut side down) on top. Cover and refrigerate over night. Just before serving, sift a heavy covering of powdered sugar over the top. Garnish with whipped cream rosettes and reserved strawberries, halved.

Makes a very festive dessert.