Add instant pudding mix and pour milk on top in a large bowl. Whisk the two ingredients together and set the bowl aside.

Wash the strawberries, remove the cores and roughly chop them.

In another bowl, add heavy whipping cream and beat using a hand whisker or an electric beater until you get stiff peaks. Pour strawberry syrup and mix well to get a beautiful pink hue, and the whipped cream tastes sweet.

In a bowl, pour strawberry syrup. Dip tea biscuits in the syrup and start placing them at the bottom of the dish.

Once you have the first layer ready, pour half of the pudding mixture over the biscuits and spread it evenly to form the second layer.

Now spread about 1/3rd of the chopped strawberries evenly on the pudding mixture.

Place another layer of biscuits dipped in strawberry juice over the strawberries.

Pour the rest of the pudding mixture evenly and then half of the remaining strawberries. Top it up with whipped cream and spread it evenly on the strawberries.

Finally, garnish with the remaining strawberries and drizzle strawberry syrup on top.

Place this dish in the refrigerator for 3 to 4 hours to chill. Enjoy.