Strawberries and Yogurt Torte (layer cake)

Today my two daughters and I attended a small reception for the daughter of a very good friend of mine. We enjoyed angel food cake, strawberries and whipped cream. My oldest doesn't care for angel food but she reminded me two times this afternoon that she has been craving strawberry shortcake and hoped I would make it soon.

Tonight I was glancing through my recipes when I saw this one I had saved from a loooong time ago. It's originally a Betty Crocker - which of course are always 'keepers'.

A Strawberry Yogurt Layer Cake (or Torte)

1 box white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait® strawberry yogurt
2 containers whipped vanilla frosting
20 fresh strawberries, cut into 1/4-inch slices
Assorted fresh berries, if desired

Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour 15x10x1-inch pan, or spray with baking spray with flour. Beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (batter will be lumpy). Pour into pan.

Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Cut cake crosswise into thirds. Place one-third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost side of torte with thin coat of frosting to seal in crumbs, then frost side and top.

Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator. (High Altitude (3500-6500 ft): Increase water to 1 cup and decrease oil to 2 tablespoons. Beat cake 30 seconds on low, 3 minutes on medium.)Print Friendly and PDF