No-Bake Quick & Creamy Shortcake

This is a great spring or summer dessert and it's very easy and delicious. (And would be perfect for Easter Sunday!)

1 family size frozen Sara Lee pound cake, thawed
1 (4 serving size) white chocolate instant pudding mix
1 cup milk
1 container (8 oz) Cool Whip, thawed
1 container (24 oz) frozen sliced strawberries with sugar, thawed

Cut pound cake into approximately 1/2 to 1 inch cubes and set aside. In a medium size bowl, combine pudding mix, milk, and Cool Whip, stir until well blended and creamy. Drain strawberries, reserving juice in a small bowl; cover and refrigerate juice until ready to serve shortcake.

This recipe looks elegant layered in a trifle bowl, but simply adjust the layers based on your dish size/shape. For a trifle bowl, place 1/3 of the pound cake cubes in bottom of the bowl, cover cake cubes with 1/3 of the strawberries, and spread 1/3 of the pudding mixture over the strawberries; repeat layers two more times. Cover and refrigerate until ready to serve. Drizzle reserved strawberry juice over individual servings.

Note: My original post called for a 16 oz container of frozen strawberries, but that just didn't seem like enough the last time I made this. So I tried a 24 oz container and I think it worked better.