Preheat the oven to 350 degrees and prepare a large (18x13) rimmed baking sheet with parchment paper. Spritz the paper with nonstick cooking spray.

Mix together ingredients for the cake and pour evenly onto the parchment-lined baking sheet. Bake for 12 to 14 minutes, checking for doneness by inserting a toothpick in the middle. When the toothpick returns clean, remove the cake from the oven and allow it to cool completely.

Meanwhile, hull and coarsely chop about 1 cup of strawberries.

Mix together the cream cheese, powdered sugar, and vanilla. Mix until smooth. Stir in the chopped strawberries. Fold in one container of whipped topping.

Hull and slice the remaining strawberries, saving a few for garnish if desired.

Cut cake into squares.

In the bottom of a trifle bowl, create a layer of cake squares. Over the cake squares, dollop about half of the cream cheese strawberry mixture. Smooth to create an even layer.

Top the cream cheese layer with a layer of sliced strawberries.

Repeat the layers once, pressing down the layers if needed.

Cover and refrigerate at least 2 hours prior to serving. May be refrigerate up to two days prior to serving.

When ready to serve, remove from the refrigerator and top the trifle with the second container of whipped topping, decorating as desired.