Preheat oven to 350 degrees.

In a mixing bowl, combine butter, oil, and sugar and beat on medium high speed until nice and fluffy, about 5 minutes.

Add eggs, one at a time, and beat until incorporated.

Next, add strawberry puree and gelatin powder and slowly mix into batter.

In a separate medium-sized bowl, sift together all-purpose flour, baking powder, salt, and baking soda.

Slowly add half of the flour mixture to the mixing bowl and mix on low until combined.

Then add sour cream and combine on low.

Pour in the remaining flour mixture and mix on low until well incorporated.

Lastly, add vanilla extract and mix until the entire batter is smooth (just be careful not to overmix the batter).

Evenly pour the strawberry cake batter into a 9x13 pan sprayed with nonstick baking spray. Bake in the oven for 25-35 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and cool in pan for 10 minutes, then transfer to cooling racks.

In a small saucepan, whisk together sugar, cornstarch, and salt.

Add in strawberries and water. Whisk until combined and all sugar is hydrated.

Heat on medium-high heat until the mixture begins to boil, using a whisk to gently crush strawberries, releasing their juices.

Reduce to medium and let simmer for about 3 minutes, until mixture thickens.

Remove from heat and cool to room temperature before using.

Once the cake is cool, cut the cake into small squares.

To assemble the trifle, place small squares of cake into the bottom of a trifle dish, then layer with whipped cream topping.

Next, add a tablespoon of strawberry glaze and follow up with fresh strawberry slices.

Repeat steps until glass is full.

Add whipped cream to the top of glasses and garnish with fresh strawberries.