1 (14.5 oz.) 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
2 tbsp. confectioners' sugar
1/4 tsp. vanilla

Bake angel food cake according to package directions; cool. 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.

Drain and slice strawberries vertically; place in separate container. Whip cream, confectioners' sugar and vanilla in bowl until peaks form.

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