Slice the cake very thin and lay half the slices in a 13x9 inch glass baking dish.
In a bowl, combine the pudding mix, water, milk, vanilla with an electric mixer. Fold in the Cool Whip. Pour half of this over the cake and lay half of the strawberries on top.
Repeat and make a second layer.
Refrigerate until well chilled.
Notes
*The Sour Cream Pound Cakes are the best choice for this recipe.*Paula also uses a 13x9 glass baking dish for this dessert. I like to make mine in a punch bowl for a pretty strawberry trifle.