Preheat oven to 350 degrees F.

Slice pound cake horizontally into 1-inch slices. Using a round cutter, cut slices into 18 rounds (3 rounds per trifle), approximately 1/2 inch smaller than the diameter of the glasses you plan to use. (If using flared glasses like the ones we used, you will need to cut rounds into graduated sizes.) Place in oven for 5 minutes, or until lightly golden brown; set aside.

In a medium mixing bowl, combine cream, honey, buttermilk, sour cream, and sugar. Beat with an electric mixer at high speed until stiff peaks form. Place honey-cream mixture in a pastry bag fitted with a large star tip.

To assemble trifles, place 1 round of pound cake in the bottom of each of 6 (12-ounce) glasses. Gently press a row of strawberry slices around inside of each glass. Add a layer of strawberry glaze and sliced strawberries, and pipe a layer of honey cream on top. Repeat layers twice, using remaining cake rounds, glaze, and strawberry slices and ending with honey cream. Garnish with additional honey cream and strawberries, if desired.

Strawberry Glaze: In a medium saucepan, combine strawberries and sugar. Cook over medium heat until sugar is dissolved. Remove from heat and set aside.

In a small bowl, combine cornstarch and water, stirring to combine. Add cornstarch mixture to strawberry mixture. Return to stovetop and cook over medium heat for approximately 5 minutes, stirring frequently, until thickened and clear. Strain and discard seeds. Cover and refrigerate for 1 hour before using.