Strawberry Trifle Squares

I know that this is cut into a wedge and not a square--I'm just not good at cutting.

1 box (16 oz) pound cake mix
¼ cup seedless strawberry jam
2 Tbsp Triple Sec, Grand Marnier, or orange juice
1 pkg (6 oz) instant vanilla pudding
3 cups milk
1 pkg (8 oz) cream cheese, softened
1 ½ cups sugar
2 Tbsp fresh lemon juice
2 tsp grated lemon peel
2 cups whipping cream, whipped
1 ¼ pound fresh strawberries, sliced

Prepare pound cake batter according to package directions. Grease bottom of only of 9 X 13-inch baking pan. Spread batter into pan. Bake in 350 degree oven for 16 to 18 minutes or until golden brown. Place jam in small microwave-safe bowl. Microwave (high) for 30 seconds; stir until smooth. Add Grand Marnier. Brush over surface or warm cake; cook completely. In small bowl, whish together pudding mix and milk; refrigerate. In medium bowl with electric mixer, beat cream cheese, sugar, lemon juice, and peel until light and fluffy. Fold whipped cream into cream cheese mixture until well-blended. Spread half the cream cheese mixture over cooled cake. Top with half the strawberries. Layer pudding, remaining berries, and remaining cream cheese mixture over top. Cover and refrigerate for at least 3 hours or up to 24 hours before serving. Cut into squares, and garnish with whole berry. Makes 16 servings.