In a large bowl, beat together the cake mix, sour cream, almond extract, eggs, canola oil and water. Beat for 2 minutes, then pour into a heavily greased 13 x 9 inch pan. Bake for 25-30 minutes or until cake pulls away from the sides. Cool completely.
In a medium bowl, whisk together the milk, pudding, sweetened condensed milk and half a tub of whipped topping until combined. Cover and refrigerate.
To assemble trifle, cut cake into cubes and place half the cake in the bottom of a trifle dish. Top with half of the pudding mixture. Top with about 2 cups of strawberries. Then cover with the next layer of cake.
Place strawberry preserves in the microwave for 10 seconds to warm and then pour preserves over the cake.
Top with most of the remaining strawberries. (Keep some back to decorate the top.)
Spread on the rest of the pudding mixture.
Then top with 1 full tub of whipped topping.
Decorate the outside edge with blueberries.
Add strawberries to the center.
Refrigerate for 2 hours and insert pinwheel before serving.
Note: For quicker preparation, use a store-bought cake.
If you’re serving dessert outside, decorate this Flag Trifle with a flag pinwheel (available at discount/dollar stores). A spinning pinwheel adds to the presentation, and kiddos love it.