Cream butter in a medium mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon juice, vanilla, and almond extract, beating well.
Combine cake flour and salt; gradually add to creamed mixture, beating constantly. Beat at medium speed of an electric mixer 8 to 10 minutes. Pour batter into a greased 10-inch tube pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack.
Slice cake into 1/4-inch slices; trim and discard crust. Line the bottom of a 16-cup trifle bowl with one-third of cake slices; sprinkle with 1 /4 cup sherry. Arrange strawberry halves, cut side out, around lower edge of bowl. Spoon 2 cups Boiled Custard over cake slices; place one-third of cake slices over custard. Gently spread strawberry preserves over cake; top with remaining cake slices. Pour remaining sherry over surface of trifle. Spoon remaining custard on top. Cover and chill.
Top trifle with whipped cream and garnish with whole strawberries. Serve immediately.