Strawberry Yogurt Cake Recipe

Ingredients

Cake :

Frosting and Fruit :

	PREP TIME 20m	COOK TIME 1h42m	TOTAL TIME 2h2m
YIELD 12 servings

Heat oven to 350°F (325°F for dark or nonstick pans).
Generously grease and lightly flour two 8-inch or 9-inch round pans, or spray with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
Pour into pans.
Bake as directed on box for 8- or 9-inch rounds.
Cool 10 minutes.
Run knife around sides of pans to loosen cakes; remove from pans to cooling rack.
Cool completely, about 1 hour.
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.