1/4 c. granulated sugar
2 tbsp. cornstarch
1 (16 oz.) pkg. frozen strawberries, thawed
1 tbsp. lemon juice
2 eggs
1 egg yolk
1 3/4 c. milk
1/4 c. granulated sugar
8 c. cubed sponge cake
3/4 c. cream sherry
1 egg white
1 tbsp. sifted powdered sugar
1 c. whipping cream
1/4 tsp. vanilla
1/4 c. slivered almonds

In saucepan stir together 1/4 cup granulated sugar and cornstarch. Add berries with their syrup. Cook and stir over medium heat about 10 minutes or until thick and bubbly. Stir in lemon juice. Cover surface with waxed paper; cool.

Prepare custard, in heavy saucepan combine eggs, egg yolk, milk and 1/4 cup granulated sugar. Cook and stir about 10 minutes or until custard coats a metal spoon, remove from heat. Pour custard into medium bowl; set inside a larger bowl filled with ice. Stir for 1-2 minutes to hasten cooling. Place 3 cups of the cake cubes in a 2 quart serving dish. Sprinkle with 1/4 cup sherry. Reserve 1/4 cup strawberry mixture for garnish. Top cake cubes with half the remaining strawberry mixture and half of the custard. Repeat layers using another 3 cups cake cubes, 1/4 cup sherry, remaining custard. Add remaining cake cubes; sprinkle with remaining sherry.

Beat egg white to soft peaks. Add powdered sugar, beat until stiff peaks form. Whip cream and vanilla to soft peaks; fold into egg white. Spread mixture atop cake cubes. Refrigerate 6 hours or overnight strawberry mixture and sprinkle with almonds. Makes 10-12 servings.