Cake:
1 1/4 cup sugar
8 oz. almond paste
1 cup all-purpose flour
1/2 tsp baking powder
3/4 tsp salt
1 cup butter, softened
1 tsp vanilla extract
1 tsp almond extract
6 eggs

Whipped Cream: 
2 cup heavy cream
2 Tbsp powdered sugar, or to taste
2 pinch salt
1 tsp vanilla extract

Garnishes: 
1 quart strawberries, stems removed and cut in half
1 pint raspberries
½ cup sliced almonds, toasted
½ cup Amaretto 
½ cup Chambord

Preheat the oven to 350°F.

For the cake, in a food processor combine the sugar and almond paste. Sift the flour, baking powder and salt. Add the butter, vanilla and almond extract. Mix until nicely combined, scraping the sides of the bowl frequently. Slowly add the eggs, one at a time, scraping the sides of the bowl frequently. Once all the eggs are combined, slowly add the flour until all combined. 

Place batter in a buttered and floured 8x8 size pan. Bake in the oven for 30 minutes or until a toothpick inserted comes out clean. Remove from the oven and cool. Once cooled, remove from try and cut into 2 inch squares.

For the jello, follow the manufacturer's instructions on the box. 

For the whipped cream, place the heavy cream, powdered sugar, salt and vanilla in a bowl and whisk to soft peaks. Refrigerate until needed.

To build the trifle, pour the jello in the glass trifle container. Add ½ the strawberries. Place in the refrigerator for 30 minutes or until set. In a separate bowl add the cake pieces, add amaretto and allow to soak for 5 minutes. Place soaked-cake on top of the set jello in the trifle container and fill in empty spaces with whipped cream. In a separate bowl, gently soak the remaining strawberries and raspberries in Chambord, for 10 minutes. Place ½ of the Chambord-soaked berries and amaretto-soaked cake gently on top of whipped cream. Place the remaining macerated strawberries and raspberries on top and garnish with whipped cream and garnish with sliced almonds and a dusting of powdered.