Strawberries and cream trifle with sour ale and fresh tarragon

Ingredients

1 (9-by-5-inch) sponge cake, homemade or store-bought 
Strawberry tarragon jam
2 lb. fresh strawberries, chopped
5 cups fine sugar 
Zest and juice of 2 Meyer lemons
1 cup sour ale
1/2 cup finely chopped fresh tarragon
1 tsp. nutmeg 
Pinch of salt

Chantilly cream

2 cups heavy whipping cream

1/2 cup powdered sugar

1 tsp. vanilla extract 1/2 tsp. almond extract

Zest of 2 lemons

Directions

For jam: Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture reaches 221 degrees. Remove from heat. Refrigerate overnight or up to 2 weeks.
For cream: In the bowl of an electric mixer, whip all ingredients until stiff peaks form.
To assemble: Cut sponge cake into 3/4-inch slices. In 8-oz. tumblers, alternate layers of jam, sponge cake and Chantilly cream. Serve chilled. Trifles are best eaten within an hour of assembly, but can be refrigerated up to 3 days. 

Serves 6