Let’s assemble this showstopper Strawberry Chocolate Trifle! It’s all about layering the delicious components. First, ensure your chocolate cake is baked, completely cooled, and cut into roughly 1-inch cubes.

Select your large (6-quart) glass punch bowl or trifle bowl. Start by placing half of the chocolate cake cubes in an even layer on the bottom of the bowl.

Top the cake cubes with half of your sliced fresh strawberries, distributing them evenly.

Drizzle half of the carton of strawberry glaze evenly over the strawberries.

Carefully spread half of the thawed frozen whipped topping (about 3 1/2 cups) over the glaze layer, creating a distinct white creamy layer. Use the back of a spoon or a spatula to spread it gently.

Now for the chocolate drizzle layer. Place the 1 cup of chocolate frosting in a microwave-safe bowl. Microwave on high for just 20-30 seconds, stirring frequently, until it’s just pourable but not hot. Let it cool slightly for a minute. Drizzle half of this pourable frosting over the whipped topping layer.

Now, repeat the layers! Add the remaining chocolate cake cubes on top of the drizzled frosting. Top with the remaining sliced strawberries. Drizzle the remaining strawberry glaze over the berries.

Spread the remaining thawed whipped topping (about 3 1/2 cups) evenly over the glaze layer, creating the final creamy top layer.

If desired, drizzle the remaining slightly warmed chocolate frosting over the top whipped topping layer. For a final touch, sprinkle with shaved chocolate.

You can serve the trifle immediately, or cover and refrigerate it for an hour or two to allow the flavors to meld slightly. Keep leftovers refrigerated. Enjoy scooping through those luscious layers!