1	box Betty Crocker® SuperMoist® white cake mix
3/4	cup water
1/3	cup vegetable oil
3	egg whites
1	container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt
1	container Betty Crocker® Whipped vanilla frosting
1	quart (4 cups) strawberries

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
2.	In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.
3.	Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling 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.
High Altitude (3500-6500 ft): Increase water to 1 cup and decrease oil to 2 tablespoons when making batter.

Prep Time:25 min Start to Finish:2 hr 10 min Makes:16 servings

1	box Betty Crocker® SuperMoist® white cake mix
	Water, vegetable oil and egg whites called for on cake mix box
2	containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
1	container (8 oz) frozen whipped topping, thawed
1	cup fresh raspberries
1	cup fresh blueberries
1	cup sliced fresh strawberries
1/4	cup seedless strawberry jam
1	tablespoon orange juice

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for two 8- or 9-inch round cake pans, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
2.	In large bowl, mix frosting and whipped topping until well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.
3.	In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for 8- or 9-inch round cake pans.