Preheat the oven to 350 F. Grease and a line cake pans with parchment paper.

Combine the flour, baking powder, and salt in a large bowl. Whisk to combine. Add the eggs, sugar, and butter. Beat on medium-high speed until smooth, about 2 minutes.

Divide the cake batter between the two prepared cake pans, smoothing the tops with an off-set spatula.

Bake for 20-25 minutes or until the cakes are well-risen, golden, and springy to the touch.

Transfer the cakes to a wire rack to cool completely.

Place beaten egg into a medium heat-safe bowl. Set aside.

In a heavy saucepan, combine the sugar, cornstarch, and salt. Add the milk and vanilla extra and stir to combine.

Cook mixture over medium heat, stirring constantly, until thickened and bubbly. Let cool for 2 minutes and remove from heat.

Pour a small amount of the hot mixture into the bowl with the beaten egg, whisking constantly. Add the egg mixture back into the saucepan and cook over medium heat for 2 minutes.

Remove mixture from the heat and pour into a large heat-safe bowl. Add the butter and gently whisk until combined.

Press a piece of plastic wrap directly onto the surface of the pudding and place in the refrigerator to chill, about 2 hours.

Gently fold 1 cup of whipped cream into the cooled vanilla pudding. If desired, transfer remaining whipped cream to a piping bag fitted with a star tip. This can be used for decorating the top of the trifle.

Slice strawberries into rounds. Set aside.

Combine the rum and sherry in a small bowl. Set aside.

Using a small spaulta, spread a layer of red raspberry preserves on the bottom of each trifle dish (ex: wine glass, small bowl, etc).

Use a small round cookie cutter to cut the cakes into rounds that will fit into your chosen trifle dish.

Place 1 cake round into the bottom of the dish, crust side up. Using a pastry brush, brush some of the rum and sherry mixture onto the top of the cake.

Spoon some of the pudding mixture onto the cake and press in a few of the strawberry rounds.

Repeat this process so that you have 3 cake layers.

If desired, pipe whipped cream on the top layer and decorate with fresh strawberries.

Once assembled, place in the refrigerator to chill for 8 hours before serving.

Take 1 large and 2 small strawberry rounds. You can cut some using a round pastry tip, if needed. Attach the two small rounds to the large round using a toothpick broken in half.

Cut a small slit into the bottom of the large strawberry round. Place on the rim of the trifle dish right before serving.