In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually pour in the milk while whisking continuously. In a separate bowl, whisk the egg yolks. Temper the eggs by very slowly drizzling about one cup of the warm milk mixture into the egg yolks while whisking constantly. Pour the tempered egg mixture back into the saucepan.

Cook the pudding over medium heat, whisking constantly, until it begins to bubble and thicken, about 5-7 minutes. Remove from heat and stir in the cubed butter and vanilla extract. Pour through a fine-mesh sieve into a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 4 hours.

Wash, hull, and slice the strawberries. Set aside a few whole berries for garnish.

In a large, chilled bowl, whip the cold heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and continue to whip until stiff peaks form.

Cut the pound cake into 1-inch (2.5cm) cubes. Place one-third of the cubes in the bottom of your trifle bowl.

Spoon one-third of the sliced strawberries over the cake, followed by one-third of the chilled vanilla pudding.

Repeat the layers two more times. Top with the whipped cream and garnish with the reserved whole strawberries. Chill for at least 1 hour before serving.