DIRECTIONS

1. Combine brewed tea and 1/2 cup granulated sugar in a small saucepan. Bring to a boil; stirring until sugar dissolves. Boil for 2 minutes. Let cool for 15 minutes. Stir in orange juice.
2. Remove stems from strawberries and slice. Combine with syrup in a bowl. Refrigerate for 15 minutes.
3. Beat whipping cream until soft peaks form. Add sugar and vanilla; continue beating until stiff peaks form. Fold in mascarpone cheese.
4. Place 1/2 of pound cake cubes in a trifle or large glass serving bowl. Top with 1/2 of strawberries and 1/2 of mascarpone cream. Repeat layers ending with cream layer.
5. Sprinkle with almonds and additional strawberries, if desired. Serve immediately or refrigerate until ready to serve.