Bake a yellow cake in a 9 x 13 inch pan. Allow to cool.

10 oz. strawberries (or more to your preference)
8 oz. instant vanilla pudding
3 tbsp. sherry or rum flavoring
Cool Whip
Toasted slivered almonds

Cut the cake into pieces and then slice them in half horizontally. Prepare the pudding according to the box. Use a large, deep glass bowl. Line the bowl (bottom and sides) with cake pieces. Pour the flavoring over the cake. Layer strawberries, then pudding and cake pieces. Continue layering until all is used. Cover the top with Cool Whip. Sprinkle almonds over the top. Do not prepare more than 2 to 3 hours ahead of time. Must be refrigerated.