Special Strawberry Trifle

Cut angel food cakes in cubes (about 8 cups). Set aside. Arrange enough strawberry slices, cut side down, to line the lower edge of a 14 cup trifle bowl. Place strawberry slices against the inside edge of trifle bowl for an attractive appearance. Arrange half of cake cubes in bowl. Sprinkle with 2 tablespoons schnapps. Combine remaining strawberry slices and 2 tablespoons schnapps; let stand 30 minutes. Drain strawberries, reserving 2 tablespoons liquid. Top cake with half of strawberries. Spoon 2 cups chilled custard over strawberries. Top with remaining cake cubes; sprinkle with remaining 2 tablespoons schnapps. Spoon remaining strawberries over cake cubes. Combine preserves and reserved strawberry liquid, stirring well; spread over layer of strawberries. Spoon remaining custard over preserves. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Add 2 teaspoons schnapps, and beat well; spread sweetened whipping cream over trifle. Garnish with strawberries and toasted almonds. Serve immediately. Yield 14 servings.