Instructions: Reserve 1 cup berries; cut remaining 4 cups into halves or fourths depending on size. Toss berries with sugar to taste. Prepare the pudding as directed. Stir

In almond extract. In a decorative clear bowl, arrange a layer of cake slices on bottom of bowl. Brush cake with 2 tablespoons juice. Cover with half the sliced strawberries and then about half the pudding. Repeat layers, finishing with pudding. Decorate the top with the reserved whole berries. Garnish with light whipped cream.

Makes 12 servings.

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