Make box cake mix in a 9x13 pan according to package directions, then let cool completely.

Once the cake has cooled, chop the bakers chocolate and set it aside in a large bowl.

In 2-quart saucepan, stir whipping cream and butter over medium heat until butter is melted and mixture comes to a boil. Then pour cream mixture over chopped chocolate and stir until smooth.

Line bottom of 9-inch springform pan with waxed paper round. 

Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly.  Then add the remaining cake and 1 3/4 cups 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 of cut-up strawberries. 

Spoon mixture into springform pan; smooth top. Cover with plastic wrap and freeze until firm enough to unmold. (about 45 minutes)

Run knife around side of pan to loosen cake. Place serving plate upside down on pan; turn pan and plate over.

Frost side and top of cake with the remaining ganache. Arrange strawberry halves on top of cake.

In small microwavable bowl, microwave baking chips and 1/2 teaspoon 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.