Cut angel food cake into cubes. (I recommend using a good serrated knife.) Set aside.

In a large bowl, add vanilla pudding, milk, and heavy cream. Using a hand-held mixer, beat on low speed, then increase to high for 2 minutes until thickened.

Arrange half of the angel food cake cubes in the bottom of a 9×13-inch dish.

Dollop about two-thirds of the strawberry pie filling over the cake cubes.

Spread vanilla pudding evenly over the filling.

Place the remaining cake cubes on top of the pudding layer.

Dollop the remaining strawberry pie filling over the cake cubes.

Spread whipped topping evenly over the top.

Refrigerate for 3-4 hours before serving. Garnish with sliced strawberries if desired.