Strawberry Trifle

3 tablespoons rum or sherry (optional)
2 (16 ounce) packages frozen strawberry halves, thawed
1 (18.25 ounce) box white cake mix *
3 cups regular vanilla pudding (not instant)
1 cup chilled whipping cream or prepared topping

Soak strawberries and juice in rum or sherry.

Bake cake in 8 or 9-inch round pan as directed on package. Cool. Split each layer in two. Place one layer of cake in bottom of clear glass serving trifle dish. Alternate strawberries, pudding and cake throughout the glass bowl. End with pudding. Cover; chill at least 4 hours.

Beat cream with sugar until stiff, spread over trifle and garnish with fresh strawberries.

* You may substitute pound cake or angel food cake.