Whisk together the double cream, condensed milk and strawberry pudding mix until you get stiff peaks; set aside.
Slice the Victoria sponge cake into small slices and begin layering the slices into a trifle dish (any deep dish will do).
Add a layer of strawberry cream, followed by a layer of sliced strawberries.
Then repeat the process by layering the cake, cream and then strawberries.
Repeat this process until you fill the bowl or use up all of ingredients.
Garnish the top of the trifle by piping on swirls of the strawberry cream and then add slices of strawberry and shredded white chocolate.
Allow it to rest in the fridge for at least an hour to set before serving; enjoy!
