For the Pound Cake:
Preheat the oven to 350 degrees F. Pan spray a sheet pan and line with parchment paper, then set aside.
Put the softened butter in a mixer bowl and beat until creamy. Add the sugar and whip until light and fluffy.
On medium-high speed, add the eggs one at a time, mixing well after each addition. Next slowly add the egg yolks, tea and salt, scraping down the sides of the bowl, as needed. The mixture should a pale yellow color.
On low speed, slowly add in the flour, about a quarter cup at a time until incorporated, then beat for 1 minute.
Pour the batter into the prepared sheet pan and spread evenly. Bake for 20-25 minutes. Test the cake with a toothpick in the center. If it comes out clean it's ready. Don't over bake the cake or it will be dry - you want it to be "blonde" in color. Allow it to cool for an hour.
Using a ring mold, cut the cake to whatever size cup you have. Save the cake scrapes, as they can easily be crumbled into the layers of the trifle.
For the Macerated Strawberries:
In a cup, add the sugar and hot water and stir until the sugar is dissolved, then add the tea and steep for 4 minutes. Strain the tea leaves and add the syrup to a medium-sized bowl.
Add the strawberries and sumac and toss. Refrigerate while cake bakes and cools.
For the Assembly:
Line up the cups and fill each layer like an assembly line. One layer of strawberries, whipped cream, cake and repeat. Garnish with strawberries, sumac and candied ginger.
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