1 pkg. yellow or white cake mix
1 (18 oz.) pkg. frozen strawberry halves, thawed
1 (18 oz.) can vanilla pudding or 2 c. prepared pudding
1 cup chilled whipping cream
1/4 cup sugar
1/4 cup toasted slivered almonds
Bake cake in oblong 9" x 13" x 2" inch pan as directed. Cool. Cut cake crosswise in half. Reserve half for another dessert. Cut remaining cake into 8 pieces. Split 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 1 cup of the 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. Sprinkle with almonds and garnish with fresh strawberries. Spoon into dessert dishes. Serves 8-10.