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Strawberry Yogurt Torte
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Prep Time:
25 minutes
Total Time:
4 hours 5 minutes
Delectable strawberry cake layers with creamy frosting - a winning dessert!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 3/4 cup water
  • 3 egg whites
  • 1 container (6 oz) Yoplait® Original yogurt strawberry
  • 2 tubs (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • 20 fresh strawberries, cut into 1/4-inch slices
  • Assorted fresh berries, if desired
  • Fresh mint leaves, if desired
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pan), then grease and flour a 15x10x1-inch pan or spray it with baking spray with flour.
  • Combine cake ingredients in a large bowl and beat with an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes until well blended. Pour the batter into the pan.
  • Bake for 21-27 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from the pan onto a cooling rack. Allow it to cool completely, approximately 1 hour.
  • Slice the cake into thirds horizontally. Put one layer on a serving plate and spread 1/2 cup of frosting on top. Place half of the sliced strawberries over the frosting. Repeat with another layer of cake, 1/2 cup of frosting, and the remaining strawberries. Finish with the final layer of cake. Apply a thin layer of frosting around the sides to seal in crumbs, then frost the sides and top of the cake.
  • Chill in the refrigerator for at least 2 hours. Just before serving, top with fresh berries and mint leaves. Cut into 12 slices and halve each slice before storing covered in the refrigerator.

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