1 qt. strawberries
2 tbsp. confectioners' sugar
1 c. milk
1 c. sour cream
1 pkg. (3 3/4 oz.) vanilla instant pudding
1 pkg. (10 3/4 oz.) frozen pound cake
4 tbsp. sherry or orange juice
1 c. heavy cream
2 tbsp. confectioners' sugar

Slice strawberries very thin. A food processor can be used. Combine with sugar; set aside. Blend milk, sour cream and pudding. Mixture will thicken in about 1 minute.

Slice pound cake into 1/4 inch slices. Position the slices into the bottom and partially up the sides of a 3 quart casserole or compote. Drizzle with 2 tablespoons sherry. Cover with half the pudding and then half the strawberries. Repeat layers with remaining ingredients. Refrigerate. Combine cream with sugar. Beat until stiff. Serve cream with each serving.