- 30 minutes
- In a bowl, combine strawberries, lemon zest, lemon juice, and sugar. Mix to combine. Place the mixture in the refrigerator for at least 30 minutes to allow the strawberries to macerate.
- Add the instant pudding mix and milk to a large bowl. Whisk vigorously until the mixture thickens. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
- Add 1/2 cup of the cubed poundcake to the bottom of each pint-size jar. Divide the strawberry mixture between the six jars on top of the poundcake. Top the strawberries with the pudding mixture, dividing it evenly between the six jars. Add an additional layer of poundcake to the top of the pudding mixture. Top with whipped topping (as little or as much as you like). Add a few strawberry slices to the top for garnish, if desired.