3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz.) Yoplait Original strawberry yogurt (2/3 cup)
1 tub Betty Crocker Whipped vanilla ready-to-spread frosting
1 qt. (4 cups) strawberries
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 27-32 minutes, 9-inch rounds 23-28 minutes, or until toothpick inserted come 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.