1 qt. strawberries, washed and hulled (or use fresh sliced peaches or blueberries, about 4 c.)
2 tbsp. confectioners sugar
1 c. milk
1 c. sour cream
1 (3 3/4 oz.) pkg. vanilla instant pudding mix
Orange juice or sherry
1 (10 3/4 oz.) frozen pound cake sliced into 1/4-inch slices
1 c. heavy cream
2 tbsp. confectioners sugar

Save a few whole berries. Slice strawberries and combine with sugar. Mix milk and sour cream and proceed with package directions on pudding mix. Place 1/2 of cake slices in bottom and partially up sides of 3- quart glass bowl. Slices may overlap. Drizzle with orange juice or sherry. May use strawberry juice if any collects from sliced berries.

Cover with half of pudding, then half of strawberries. Repeat - cake, pudding and fruit. Whip cream and cover top of trifle. Decorate with whole strawberries. Refrigerate until ready to use. Can be made day ahead but I find cake tends to become soggy. Best made early in the day of use.