Method:

• Heat oven to 350°F (180°C) for shiny or glass pan or 325°F (160°C) for dark or nonstick pan.
• Grease or spray bottom only of 9x13-inch (23x33 cm) rectangular baking pan with shortening or non-stick cooking spray. Make cake mix as directed on box, using water, oil and eggs.
• Bake as directed on box for 9x13-inch (23x33 cm) pan. Cool completely, about 1 hour.
• Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart (2 L) saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.
• Line bottom of 9-inch (23 cm) springform pan with waxed paper round. Cut cake into 1-inch (2.5 cm) cubes.
• In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups (425 mL) of the ganache (reserve remaining ganache for topping).
• Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge).
• Fold in 2 cups (500 mL) cut-up strawberries. Spoon mixture into springform pan; smooth top.
• Cover with plastic wrap; freeze 45 minutes or until firm enough to unmold.
• Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over.
• Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.
• In small microwavable bowl, microwave baking chips and 1/2 tsp (2 mL) oil uncovered on High 45 seconds, stirring every 15 seconds, until melted.
• Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake.
• Refrigerate until ready to serve. Cake is best served the same day.