1 box white cake mix
3/4 cup water
1/3 cup vegetable oil
3 whole egg whites
1 cup (8 ounces) strawberry yogurt
2 small packages (3 ounces each) cream cheese
6 tablespoons butter
1 teaspoon vanilla
2 cups powdered sugar, sifted
1 pint heavy cream
3 tablespoons sugar
1 quart strawberries, sliced thin
Preheat oven to 350 degrees. In mixing bowl, beat cake mix, water, oil, egg whites and yogurt by beginning at low speed, then turning up the speed for about 2 minutes. Pour into three greased 8-inch round cake pans. Bake 25-30 minutes. Cool.
In another bowl, mix cream cheese and butter until smooth. Add vanilla and powdered sugar. Combine until smooth.
In mixing bowl, beat whipped cream with sugar until stiff.
Lay one cake round on plate and spread thin layer of frosting, then layer of sliced strawberries and layer of whipped cream. Do same with second cake round. Place third cake round on top and frost entire cake. Decorate top with overlapping slices of strawberries or whole berries. Serves 16.
Serving size: 1 slice. Per serving: 439 calories, 6.6 g protein, 16.1 g fat, 64.9 g carbohydrates, trace fiber, 316 mg sodium, 35 mg cholesterol
Joan Poppell, Karnes Electric Cooperative