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In a medium bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the whipped topping until smooth.
Assemble Cake Layers:
In a 9×13-inch dish, spread half of the cubed angel food cake evenly over the bottom.
In a separate bowl, mix the strawberry pie filling with the fresh sliced strawberries and lemon juice. Spoon half of this mixture over the cake layer.
Layer Pudding:
Spread half of the pudding mixture over the strawberries. Add the remaining cake cubes on top, followed by the rest of the strawberry mixture.
Finish with Pudding:
Spread the remaining pudding mixture on top, ensuring it covers the cake evenly. Optionally, sprinkle some more sliced strawberries on top.