Rip about 1/4 of the cake into 1 to 2-inch pieces and place them in the bottom of a 16-18 cup trifle bowl in a relatively even layer. Top them evenly with about 1/2 of the strawberries then about half of the blueberries. Spoon about 1-1/3 cups of the whipped topping evenly over the strawberries and blueberries.

Rip another 1/4 of the cake and add that to create another layer. Add another 1/2 of the strawberries in an even layer. Top that with another cup of the whipped topping, evenly spread over the strawberries.

Rip about 1/4 of the remaining cake (1/4 will still remain) and place that in a relatively even layer. Add the remaining whipped topping to the center followed by the remaining blueberries to the center two-thirds.