1-Preparing the pudding and whipped cream: Start by preparing the pudding as directed and set it aside for later use. This guide incorporates precise measurements and techniques to ensure your dessert turns out just right.

2-Whip the cream: First, whip 3 cups heavy cream (720g / 24oz) in a stand mixer, beginning on medium speed for 1 minute, then increasing to medium-high until stiff peaks form without overwhipping. This step is crucial for a smooth texture.

3-Mix pudding and strawberries into whipped cream: Next, on low speed, add the prepared pudding spoonful by spoonful to the whipped cream, mixing until fully blended with no streaks, then gently fold in 1 cup oven-roasted strawberries, scraping the bowl as needed.

4-Prepare serving vessel and strawberry mixture: Choose your serving vessel, such as a trifle bowl, 9 x 13-inch pan, or individual bowls with 4- to 5-quart capacity. Mix the 2 quarts sliced fresh strawberries (907g / 32oz) with 2 cups fresh strawberry sauce (480g / 17oz), and set aside 1/2 cup (120g / 4.2oz) of this mixture for topping.

5-Layer the dessert: For the layering, spread one-quarter of the pudding mixture on the bottom, add one-third of the vanilla wafers (from the 11oz box), cover with slices from 4 large or 5 small bananas, and top with one-third of the strawberry mixture, excluding the reserved portion.

6-Building the Layers: Repeat the layering process two more times, ending with the pudding on top for a neat finish. Cover tightly and refrigerate for 4 to 6 hours until the cookies soften, but serve within 12 hours for the best freshness. When ready, add the reserved strawberry mixture and freshly whipped 1/2 cup heavy cream (120g / 4oz) to soft peaks on top for an extra touch.