Slice up strawberries. Add 1/4 cup sugar to the bowl and a couple of splashes of lemon juice. Mix it up well, cover, and refrigerate. Next, make the pudding according to package directions. Cover and refrigerate. In a mixing bowl, add 1 pint of whipping cream (2 cups). Add powdered sugar (you can use less if you don't want it as sweet). Mix well until stiff peaks are formed.

Remove strawberries from refrigerator. Fold them into the whipped cream. If you'd like the flavors to meld together more, you can refrigerate this mixture too. Break angel food cake into pieces.

To assemble trifles, use individual glasses. Layer with the pudding on the bottom, pieces of angel food cake, the strawberry mixture, and then more angel food cake. Repeat until you reach the top. I made the final layer the strawberry mixture. Top with a fanned strawberry and mint leaves. Serve immediately or refrigerate (best if eaten right away).