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Using an electric mixer, whip the cream until soft peaks form. Add the icing sugar and beat again until stiff peaks form.
Transfer one-third of the whipped cream to a bowl. Book cool.
Fold the puddings into the rest of the whipped cream, gently folding the mixture with a spatula.
Cut the angel food cake into small cubes.
Using a fork, mash a third of the strawberries. Dice the rest of the strawberries.
In a bowl, mix the diced strawberries and the crushed strawberries with the honey.
In four verrines with a capacity of 250 ml (1 cup) each, divide half of the strawberry preparation, the pudding mixture and the cubes of angel food cake. Repeat to form a second layer. Top with reserved whipped cream.