For curd: Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend

Add butter and lemon peel

Stir over medium heat until curd thickens to pudding consistency, about 10 minutes

Transfer to small bowl

Press plastic wrap onto surface of curd

Chill until cold, at least 4 hours

(Can be made 3 days ahead

)For fruit and topping: Combine 2 pints strawberries and 1/4 cup sugar in bowl

Mash berries coarsely with fork

Let stand until juices form, stirring occasionally, about 30 minutes

Cut cake crosswise into 8 pieces

Cut each piece into 3 strips

Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit

Drizzle with 3 tablespoons Sherry or Port; spread with a thin layer of preserves, then spread 2/3 cup curd, then half of mashed berries

Repeat layering

Top with remaining cake, alcohol, preserves, and curd

Cover; chill (preferably overnight)

Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle

Mound remaining berries in center