Let’s assemble this impressive Strawberry Chocolate Trifle:

1. Bake and Cool the Cake:

Prepare and bake the chocolate cake mix according to the package directions, using a 13×9-inch baking pan.

Let the cake cool completely on a wire rack. A completely cool cake is essential for easy cubing and layering.

2. Cube the Cake:

Once cool, cut the chocolate cake into roughly 1-inch cubes.

3. First Layer – Cake:

Place half of the cake cubes in the bottom of a 6-quart glass punch bowl or trifle bowl, creating an even layer.

4. First Layer – Strawberries & Glaze:

Top the cake cubes with half of the sliced fresh strawberries.

Drizzle half of the store-bought strawberry glaze evenly over the strawberries.

5. First Layer – Whipped Topping:

Spread 3 ½ cups of the thawed frozen whipped topping evenly over the glazed strawberries.

6. First Layer – Chocolate Drizzle:

Place the chocolate frosting in a microwave-safe bowl. Heat on high for 20-30 seconds, stirring often, just until it becomes pourable. Be careful not to overheat.

Let the frosting cool slightly so it doesn’t melt the whipped topping.

Drizzle half of the warmed chocolate frosting over the whipped topping layer.

7. Repeat Layers:

Repeat the layers once more: the remaining half of the cake cubes, the remaining half of the sliced strawberries, the remaining half of the strawberry glaze, and the remaining thawed whipped topping (you’ll likely have about 3.5 cups left from the second container).

8. Final Garnish (Optional):

If desired, drizzle the remaining warmed chocolate frosting over the top layer of whipped topping.

Sprinkle with shaved chocolate.

9. Chill (Recommended):

While the recipe doesn’t explicitly state a long chill time after assembly, I highly recommend covering the trifle and refrigerating it for at least 1-2 hours before serving. This allows the flavors to meld and the layers to set slightly.

10. Serve:

Serve chilled. Scoop deep servings to ensure guests get all the delicious layers!