1 pkg. Betty Crocker yellow or white cake mix
1 (16 oz.) pkg. frozen strawberry halves, thawed
1 (18 oz.) can Betty Crocker vanilla pudding or 2 c. prepared pudding
1 c. chilled whipping cream
1/4 c. sugar
1/4 c. toasted silvered almonds

Bake cake in oblong pan, 13 x 9 x 2 inches, as directed on package. Cool. Cut cake crosswise in half. Reserve 1/2 for another dessert. Cut remaining cake into 8 pieces; split each piece horizontally.

Arrange half the pieces in 2 quart glass serving bowl, cutting pieces to fit bowl. Pour half the strawberries (with syrup) over cake; spread with 1 cup of the pudding. Repeat with remaining cake pieces, strawberries, and pudding. Cover; chill at least 4 hours. In chilled bowl, beat cream and sugar until stiff; spread over trifle. Sprinkle with almonds and, if desired, garnish with fresh strawberries. Spoon into dessert dishes. 8 to 10 servings.