Drain pineapple tidbits thoroughly, reserving juice. In large bowl, combine 2 tablespoons of pineapple juice, sugar, and strawberries. Toss to combine and set aside.
Add enough water to remaining pineapple juice to equal the amount of water called for in the cake mix. Mix cake according to package directions. Reduce baking temperature by 25˚F (to prevent over browning) and bake for the time recommended on the package. Cool. Cut cake into approximately 1-inch cubes.
In large mixing bowl beat cream cheese and confectioner’s sugar until combined. Add sour cream and vanilla extract; beat until smooth. Fold in whipped cream.
In extra large bowl, fold together Angel food cake pieces and cream mixture. In 3-quart trifle bowl, layer 1/3 of each: cake mixture, pineapple tidbits, almonds, and strawberries. Repeat layers twice, ending with strawberries.
If time is short, purchase an Angel food cake and omit baking the boxed cake mix.