Drain ricotta for 6 hours in cheesecloth or sieve.
Put ricotta and confectioner’s sugar in a mixing bowl along with cream cheese, cinnamon, and vanilla. Mix with a hand mixer. Stir in chocolate chips and refrigerate.
Cut cake into large cubes (to make handling easier) then cut into ½” thick slices.
Layer ricotta cream, strawberries, whipped cream, and cake in a trifle bowl or mason jar. You should have about three layers, depending on your bowl.
Make sure the last layer is whipped cream; decorate with strawberries. Chill in refrigerator for a couple hours before serving.
To make your own whipped topping simply mix 1/2 pint of whipping cream, 1/4 cup confectioner’s sugar, and 1 tsp. of vanilla extract to a bowl. Whip until thick and refrigerate.