1 white or yellow cake mix
1 pkg. (16 oz.) frozen strawberry halves
2 c. (3 oz. pkg.) vanilla pudding, prepared
1 c. whipping cream
1/4 c. sugar
1/4 c. toasted slivered almonds

Bake cake in oblong pan. Use only 1/2 cake. Cut cake into 8 pieces. Split each piece horizontally. Arrange 1/2 piece in 2 quart glass serving bowl. Pour half strawberries and syrup over cake. Top with 1 cup pudding. Repeat. Cover and chill 4 hours.

In chilled bowl beat cream and sugar until stiff. Spread over trifle. Sprinkle with almonds. Garnish with fresh strawberries. Serves 8-10.