1 pkg. angel food cake mix
2 (3 1/2 oz.) pkgs. vanilla instant pudding
4 c. milk
1/2 c. sherry
2 pts. fresh strawberries
1 c. whipping cream
1/4 tsp. vanilla
2 tbsp. confectioners' sugar

Bake angel food cake according to directions. Cool thoroughly. Cut cake horizontally in 1/2 inch slices.

Mix pudding and milk in a large bowl, refrigerate until thickened. Add sherry to pudding; blend well; refrigerate.

Wash, drain and slice strawberries vertically; place in a separate container. Whip cream, sugar and vanilla in bowl until soft peaks form.

Pour 1/3 pudding into glass souffle dish. Alternate with layers of cake, whipped cream and strawberries. Repeat procedure 2 more times. Cover and chill.