Strawberry Shortcake Trifle

STRAWBERRY SHORTCAKE TRIFLE

1 pkg. (2-layer size) white cake mix
4 cups fresh strawberries, sliced
2 Tbsp. sugar
1/3 cup strawberry jam, divided
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 1/2 cups cold milk
1 1/2 cups thawed whipped topping

Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 10 minutes; remove from pans. Cool completely. Meanwhile, toss berries with sugar. Refrigerate 30 minutes. Wrap 1 cake in foil; freeze for another use. Cut remaining cake horizontally in half; spread bottom layer with jam. Top with remaining cake layer. Use 2 1/2-inch cookie cutter to cut circle from center of cake; set aside. Cut remaining cake into 2 inch pieces. Beat pudding mix and milk in medium bowl with whisk 2 minutes. Stir in whipped topping. Layer half each of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round. Refrigerate 4 hours. Makes 8 servings.