Spoon half the jam into the bottom of six, 8 oz. decorative glasses. Divide and spoon half the fresh strawberries over the jam. Toss the cake with the orange liqueur; place half on top of the strawberries. Divide and spoon half the custard over the cake. Repeat with remaining jam, strawberries, cake and custard; pipe or spoon on the whipped cream. Garnish each with a whole strawberry.
Note: Sponge cakes are sold in our bakery department. Ready-to-prepare custard, such as Bird's brand, can be found in the aisle puddings are sold.