1 pkg. yellow or white cake mix
1 pkg. frozen strawberries, thawed and halves
1 (18 oz.) can vanilla pudding or 2 c. prepared pudding
1 c. chilled whipped cream
1/4 c. sugar
1/4 c. toasted sliced almonds

Bake cake in oblong pan. Cool. Cut cake crosswise in half. Reserve half for another dessert. Cut remaining cake into 8 pieces. Split each horizontally.

Arrange half of the pieces in 2 quart casserole, cutting it to fit bowl. Pour half of the strawberries (with syrup) over cake. Spread with 1 cup pudding. Repeat with remaining cake, strawberries, and pudding. Cover and chill 4 hours.

In chilled bowl, beat whipped cream and sugar until stiff. Spread over trifle. Sprinkle with almonds and garnish with strawberries.