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Whisk lemon pudding mixes and milk together for two minutes. Fold in 8 ounces of whipped topping. Refrigerate for at least 5 minutes.
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Cut angel food cake into small, bite sized pieces. Set aside.
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In a separate bowl, combine remaining 8 ounces of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
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Layer half of the angel food cake in the bottom or a large bowl or trifle dish.
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Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
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Repeat layers.
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Garnish with fresh strawberries and lemon slices if desired.
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Keep refrigerated until ready to serve.
