Cut the pound cake into small squares. Set aside in a bowl.

Slice the strawberries, place in a bowl and stir in 2 Tbsp of sugar. Cover and place in the refrigerator for at least 30 minutes. Macerating the strawberries will draw out their sweetness and soften them. To create even more syrup on them, add more sugar.

Thaw the cool whip on the counter for 30-45 minutes.

Make the pudding. Once the cool whip has thawed, stir it into your pudding. Place in the fridge until ready to assemble.

Layer pound cake, pudding mixture and berries into a 3 quart jar. Repeat three times.

Keep in the fridge until ready to serve. Ideally serve within 3-4 hours.