Mix pineapple and juice with the dry pudding mix in bowl. Gently stir in whipped topping.
Cut angel food cake horizontally into three layers. Place bottom layer, cut side up, on serving plate. Top with 1-1/3 cups of pudding mixture. Cover with middle cake layer and top with additional 1 cup pudding mixture. Top with remaining cake layer and spread top of cake with remaining pudding mixture.
Refrigerate at least one hour. Top with strawberries just before serving. Store leftovers in refrigerator.