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1 package Betty Crocker SuperMoist white (vanilla) cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 (6-ounce) container strawberry yogurt (2/3 cup)
1 quart strawberries (4 cups)
1 tub Betty Crocker Whipped vanilla ready-to-spread frosting or Vanilla Buttercream Frosting:
1 Heat oven to 350°. Generously grease bottoms and sides of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening; lightly flour.
2 Beat cake mix, water, oil, egg whites and yogurt in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
3 Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
4 Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.
Betty's Tip For greater portability, make the cake as directed using a greased and floured rectangular pan, 13 x 9 x 2 inches, and bake 35 to 40 minutes. Cool completely in pan. Spread frosting over top of cake. Garnish with 1 pint (2 cups) of strawberries.
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