In a medium bowl, combine sliced strawberries and granulated sugar. Let sit for 15-20 minutes until juices are released.

In a large bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes. Let sit for 5 minutes to set.

Fold 2 cups of the whipped topping into the prepared vanilla pudding until well combined.

Place half of the pound cake cubes in the bottom of a 3-quart trifle bowl.

Layer half of the macerated strawberries over the cake, including some of the juice.

Spread half of the pudding mixture over the strawberries.

Repeat the layers with the remaining cake, strawberries, and pudding mixture.

Top with the remaining whipped topping and garnish with additional strawberries if desired.

Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.