1 pkg. (about 10 oz.) pound cake cut into 1/2 inch slices
1/4 c. orange juice (divided)
1 can (14 oz.) sweetened condensed milk
1/4 c. fresh lemon juice (I use bottled)
1 tsp. grated lemon peel
1 carton (12 oz.) Cool Whip, thawed
2 pints strawberries, hulled and sliced or 2 pkg. (10 oz. each) frozen strawberries, thawed and drained

Place cake slices in bottom of pan (cutting to fit). Reserve remaining for second layer. Brush top of cake slices with half of orange juice. Combine sweetened condensed milk, lemon juice and lemon peel. Stir until thickened. Stir in whipped topping. Spread half of lemon mixture over cake. Top with half of strawberries. Repeat layers with remaining ingredients. Cover and refrigerate.