Leaving stem end of strawberries intact, slice through 3/4 of the length of the berry. Roll it one-quarter turn and slice through again. This quarters the end of the berry.
Carefully combine the pudding mix and whipped topping. Let the mixture sit until the pudding is no longer grainy in the frozen whipped topping.
Place cream mixture in a plastic zipper bag, snipping off corner to allow mix to be piped (you can also use a cake decorating tip). Hold each strawberry and gently squeeze to help open the quartered berry. You may need to gently open each berry with your fingertip. Squeeze in filling. Chill and serve or eat immediately.