|Canned frozen strawberries||21 Ounce (2 Packages)|
|Prepared vanilla pudding||3 Ounce|
|Whipping cream||1 Cup (16 tbs), chilled|
|Sugar||1⁄4 Cup (4 tbs)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Bake cake in oblong pan as directed; cool.
Cut crosswise in half.
Reserve 1/2 for another dessert.
Cut remaining cake in small pieces.
Arrange 1/2 of pieces on bottom of clear serving bowl.
Pour 1/2 of strawberries (with syrup) over cake; spread with 1/2 of pudding.
Repeat with remaining cake pieces, strawberries, and pudding.
Cover; chill a few hours.
Beat cream and sugar in chilled bowl until stiff; spread over trifle.
Garnish with almonds and fresh strawberries.