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. sugar
8 c. cubed sponge cake
3/4 c. cream sherry
1 tbsp. powdered sugar
1 egg white
1 c. whipping cream
1/4 tsp. vanilla
1/4 c. slivered almonds

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

Prepare custard. Combine eggs, egg yolk, milk, and 1/4 cup sugar. Cook and stir 10 minutes. Remove from heat. Pour custard in medium bowl and set inside large bowl of ice. Stir 1 to 2 minutes to hasten cooling.

Place 3 cups of cake cubes in 2 quart serving dish. Sprinkle with 1/4 cup sherry. Reserve 1/4 cup strawberry mixture for garnish. Top cake cubes with half remaining strawberry mixture and half the custard. Repeat layers of cake cubes, sherry, strawberry mixture, and custard. Add remaining cake cubes; sprinkle with sherry.

Beat egg whites to soft peaks. Add powdered sugar 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. Dot with reserved strawberry mixture and almonds. Serves 10-12.