Cut angel food cake into cubes using a serrated knife and set aside.

In a large bowl, combine vanilla pudding, milk, and heavy cream. Beat on low, then increase speed for 2 minutes until thickened.

Arrange half of the angel food cake cubes in the bottom of a 9x13 inch dish.

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

Spread vanilla pudding evenly over the filling layer.

Layer the remaining cake cubes on top of the pudding.

Top with remaining strawberry pie filling.

Spread whipped topping evenly over the top layer.

Refrigerate for 3-4 hours (or overnight). Garnish with sliced strawberries if desired.