1 pkg. Betty Crocker Super Moist devils food cake mix
1/2 c. strawberry preserves
1 c. sliced strawberries
1 container (4 oz.) frozen whipped topping, thawed
1 pkg. (3.5 oz.) chocolate fudge mousse mix or 1 pkg. (4 oz.) chocolate instant pudding & pie filling
1/4 c. slivered almonds, toasted

Heat oven to 350 degrees. Grease and flour rectangular pan, 13 x 9 x 2 inches. Prepare and bake cake as directed on package; cool completely. Cut cake into halves (freeze 1/2 for future use). Cut remaining half into 1-inch pieces. Arrange half of the pieces 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 mousse mix as directed on package; spread over trifle. Sprinkle with almonds; if desired, garnish with whole strawberries. Cover and refrigerate at least 4 hours. 8 to 10 servings.