1 pkg. yellow or white cake mix
1 pkg. (16 oz.) frozen strawberry halves, thawed
1 lg. box vanilla instant pudding, prepared as directed
1 c. chilled whipping cream
1/4 c. sugar

Bake cake in oblong pan 13x9x2 as directed on package. Cool. Cut cake crosswise in half. Reserve one half for another dessert. Cut remaining cake into 8 pieces; slice each piece horizontally.

Arrange half the pieces in 2 quart glass serving bowl, cutting pieces to fit bowl. Pour half the strawberries (with syrup) over cake; spread with a cup of pudding. Repeat with remaining cake pieces, strawberries and pudding. Cover; chill at least 4 hours.

In chilled bowl, beat cream and sugar until stiff; spread over trifle and garnish with fresh strawberries. 8-10 servings.