For the pound cake, in the bowl of an electric mixer, beat together shortening, butter, and powdered sugar. Add eggs, one at a time, mixing in between each.

Add flour, salt and lemon extract, and mix until well-combined.

Pour and spread evenly into an un-greased angel food cake pan. Put an oven-safe bowl filled with water on the bottom rack (below the cake) of the oven while baking to make cake moist).

Bake at 325 degrees Fahrenheit for approximately 1 hour 15 minutes (baking time varies).

Carefully turn the pan over to remove cake onto a plate. I ran a knife under my cake first to make sure it would come out cleanly. Dust with powdered sugar. Allow it to cool. Slice and serve!

For the strawberry sauce, mash enough strawberries to measure 2 cups. Mix sugar and corn starch in 2 quart sauce pan. Stir in water and strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Cover with plastic wrap and let cool completely.

Pour and spread half the cooled glaze mixture on each pie.

For the whipped cream layer, in the bowl of an electric mixer, whip cream with powdered sugar and vanilla extract on high speed until peaks form.

For the vanilla pudding, mix sugar, cornstarch, and salt in 1 1/2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla.

To assemble the trifle, in the bottom of a large trifle bowl, layer 1/3 of the pudding, followed by 1/3 of the pound cake cubes, 1/3 of the sliced strawberries, then 1/3 of the strawberry glaze and 1/3 of the whipped cream. Repeat layers. Dish will be very full. You may not need to use all of the individual components. End by piping the remaining whipped cream around using a large star tip. Or you can just spread it over the top.