2 (3.3 ounce) packages lemon pudding or lemon mousse mix
2 1/2 pints fresh strawberries
1/3 cup granulated sugar
1/4 cup water
1 (16 ounce) all butter pound or angel food cake
3 cups whipped cream
For Syrup: Combine sugar, lemon juice and water in a small saucepan. Bring to
boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low
and simmer 1 minute. Cover and chill.
For pudding: Prepare pudding as package direction states. Transfer to small individual
dessert bowls, only filling 1/4 of the bowls full. Chill until set.
For fruit and topping: Roughly chop strawberries then divide and mash one half
of the strawberries. Then combine the mashed and chopped strawberries with 1/3 cup
sugar and 1/4 cup water in a saucepan on medium heat and simmer for about two minutes.
Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Layer cake sections
on top of set pudding, trimming to fit. Drizzle with 3 tablespoons lemon syrup,
then the stewed strawberries. Repeat layering.