To make this recipe, you will need the following ingredients:
9 ounces white or vanilla cake mix 1/2 of an 18-ounce package
1 egg white
1/2 cup of water
3 tablespoons of vegetable oil
1/2 teaspoon vanilla
3 ounces of plain non-fat yogurt 1/2 of a 6-ounce container
1/4 cup strawberry jam, all melted fruit
1-1/2 cups whipped cream 3/4 cup heavy cream whipped with 1 tablespoon icing sugar to make 1-1/2 cups or a natural whipped topping such as Truwhip
1 pint of washed, hulled and sliced strawberries
Place a rack in the center of the oven and preheat the oven to 350 degrees. Line an 8-inch round baking pan with cooking spray and sprinkle with flour.
In a large bowl, beat 9 ounces of cake mix (about half a packet), egg white, water, oil, vanilla and 3 yogurts with an electric mixer for 2 to 3 minutes until well blended.
Pour the cake batter into the prepared pan and bake until a wooden toothpick inserted in the center comes out clean, 25 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Carefully remove the cake from pan and place on a rack to cool completely.
Separate the cooled cake horizontally into two layers. (I use a thin, serrated bread knife.) Place the bottom layer, cut side up, on a cake plate. Spread half of the jam on the bottom layer. Cover with half of the whipped cream or whipped topping and half of the strawberries.
Cover with the remaining layer, cut side down. Top with remaining jams and whipped topping. Arrange remaining strawberries on top.