1 pkg. yellow cake mix
1 pkg. (16 oz.) frozen strawberries, halved and thawed
2 pkgs. vanilla pudding and pie filling
1 c. chilled whipping cream
Whole strawberries for garnish
3 tbsp. confectioners' sugar
Slivered almonds

Bake cake in jelly roll pan. When cool, cut into pieces and arrange in a 2 quart serving bowl, cutting pieces to fit. Pour thawed strawberries over cake and spread with half the pudding. Repeat. Cover and chill at least 8 hours. In chilled bowl, beat cream and sugar until stiff. Spread over trifle. Garnish with strawberries and toasted slivered almonds.