Citrus Trifle - cooking recipe

Ingredients

1 (9 ounce) box of jiffy yellow cake mix (can use other cake mix but will need to adjust amount of blood orange juice, and it will make more t)
1 blood orange, juice of
water
1 egg
1 (7 ounce) box instant vanilla pudding
3 cups cold milk
1 (8 ounce) container frozen whipped topping, thawed
16 ounces fresh strawberries
1/4 cup red raspberry preserves (I use seedless)

Preparation

Preheat oven to 350 degrees.
Juice the blood orange and pour into liquid measuring cup. Add enough water to come up to just below the 1/2 cup mark.
In a medium bowl, add cake mix, egg and the juice/water and blend at medium speed for two minutes. Pour into a greased 8X8 or 9 inch round cake pan.
Bake for 18-20 minutes or until toothpick comes out clean. Allow to cool completely.
While cake is cooking and cooling, mix vanilla instant pudding with 3 cups milk and then refrigerate. Clean and core strawberries and then cut into quarters. Place strawberries in medium bowl and add the raspberry preserves. Mix to combine.
Assembly:
In a trifle bowl, add half of the cake, which you have broken up into pieces. Layer on half of the pudding, 1/2 of the strawberries and 1/2 of the whipped topping. Repeat layers. Could garnish with some strawberries or blood orange slices.