Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool for approx 10 minutes. Beat 2 1/2 cups cream and 1/3 teaspoon extract to soft peaks. Fold in cream/white chocolate mixture.
Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 1 teaspoon extract; remove syrup from heat. Quickly brush 1 slice pound cake with syrup; place in bottom of 14-cup trifle dish. Repeat with enough slices to cover bottom of dish.
Spread 1/3 of melted jam over slices of pound cake in dish. Top with 1/3 of partially thawed berries with juices. Spread with 1/3 of whipped white chocolate cream. Repeat layering with pound cake, melted jam, partially thawed berries, and whipped white chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.