1 lg. Sara Lee pound cake
1 lg. pkg. vanilla pudding (not instant)
2 1/2 c. milk

Cook pudding with milk. Remove from heat. Put a sheet of Saran Wrap directly on pudding so skin will not form. Chill. When chilled, blend in 1/2 to 1 cup sour cream. Whip 2 pints of heavy cream with 1 teaspoon vanilla and 1/2 cup powdered sugar.

Clean 2 baskets of strawberries. Save out about 4. Cut the rest in half. Slice pound cake thinly, about 1/8 inch.

Line bottom and sides of large glass bowl (4 quart) with pound cake. Add layer of pudding, layer of cream, then layer of strawberries. Repeat, making as many layers as you can. Garnish top with whole berries. Chill.