1 pkg. chocolate cake mix
1/2 c. strawberry preserves
1 c. sliced strawberries
1 (4 oz.) container Cool Whip
1 (3.5 oz.) pkg. chocolate instant pudding

Heat oven to 350 degrees. Grease and flour rectangular pan, 13 x 9 inch. Bake and cool cake. Cut into halves. Freeze half for future use. Cut remaining half into 1 inch pieces. Arrange half in 3 quart glass serving bowl. Spoon 1/4 cup preserves over pieces; sprinkle with 1/2 cup strawberries. Spread with 1 cup whipped topping. Repeat with remaining cake pieces, preserves, strawberries, and whipped topping. Refrigerate until chilled. Prepare pudding. Spread over trifle. Refrigerate 4 hours. Serve cold.