• Slice fresh strawberries into a medium size mixing bowl. Reserve a few berries as a garnish, if desired. Add the sugar and allow the mixture to sit for several hours. The strawberries and sugar will create strawberry juice. (Stir in 2 tbsp liquor, if using.)
• Make the instant pudding according to package instructions. Refrigerate.
• Prepare the whipped cream, or defrost the Cool Whip. Refrigerate.
• Slice the angel food cake in half horizontally. Or, you can cut the cake into 2 in. cubes if you prefer.
• 2 hours (or more) before serving, assemble the trifle.

Assembly

• Place half of angel food cake in the bottom of the trifle bowl. Cover with half of the strawberries and juice.
• Layer half of the pudding over the strawberries.
• Layer one third of the Cool Whip over the pudding.
• Repeat the layers. Then, cover the top of the trifle with the Cool Whip, sealing the trifle.
• Refrigerate for at least 2 hours.
• Place some reserved strawberries on top before serving.