*ingredients
°9 ounces white or vanilla cake mix 1/2 an 18 ounce package
°1 egg white
°1/2 cup water
°3 tablespoons vegetable oil
°1/2 teaspoon vanilla
°3 ounces plain skim milk 1/2 from a 6-ounce bowl
°1/4 cup strawberry slices, thawed
°1-1/2 cup whipped cream 3/4 cup heavy cream whipped with 1 tablespoon confectioners' sugar to make 1 1/2 cups or a natural topping like Truwhip
°1 pint strawberry, washed, diced and sliced
*directions
Place the oven rack in the center of the oven and preheat the oven to 350 degrees. Grease an 8-inch round baking tray with cooking spray, then sprinkle with flour.
In a large bowl, beat 9 ounces cake mixture (about half a package), egg whites, water, oil, vanilla and 3 yogurt with an electric mixer until well combined, 2 to 3 minutes.
Pour the cake batter into the pan and bake for 25 to 35 minutes, until a toothpick inserted in the center. Remove from the oven and let cool on a wire rack for 10 minutes. Carefully remove the cake from the pan and place on a rack to cool completely.
Divide the cooled cake horizontally into two layers. (I use a thin, serrated bread knife.) Placing bottom layer cut-side up on cake plate. Spread 1/2 toasted over the bottom layer. Cover with half of the whipped cream or whipped cream and half of the strawberries.
Top with remaining layer, cut side down. Cover with the remaining canned and covered with leather. Arrange the remaining strawberries on top.
Enjoy !
