- 1 pkg. yellow cake mix
- 1 pkg. (16 oz.) frozen strawberry halves, thawed
- 2 c. vanilla ready-to-serve pudding
- 1 c. chilled whipping cream
- 1/4 c. sugar
- 1/4 c. toasted, slivered almonds
- 7 whole strawberries
Bake cake mix in a 9x13 inch pan as directed on the package. Cool cake and then cut the cake in half (freeze half). Cut the remaining cake into 8 pieces and split each piece horizontally.
Arrange half the pieces of cake in a 2 quart serving bowl or trifle bowl. Pour 1/2 the thawed strawberries over the cake. Spread 1/2 the pudding over the cake. Repeat. Cover and chill for at least 8 hours.
Beat the whipping cream and sugar until stiff peaks form. Spread over trifle. Garnish with almonds and whole strawberries.