Combine eggs, sugar and salt in top of double boiler. Whisk together. Slowly stir in heated half and half and milk. Cook over simmering water until custard coats a metal spoon, stirring constantly. Remove from heat and cool. Add vanilla; mix well.

Dissolve gelatin in boiling water. Stir well and add cold water. Chill until consistency of heavy syrup. Stir in sherry and whip until fluffy. Fold in sliced strawberries.

Cut pound cake into 12 slices, approximately ¼-inch thick. In a trifle bowl, layer strawberry filling, cake and custard sauce in alternate layers, ending with strawberry filling. Refrigerate for 2 to 4 hours, or overnight.

Before serving, whip the cream. Add ½ cup confectioners sugar and 1 teaspoon vanilla extract; mix until well blended. Spread whipped cream over top of trifle. Top with whole strawberry. Yield: 8 servings.