Strawberry Yogurt Torte
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Updated Feb 10, 2016
Sliced fresh strawberries are sandwiched between cake layers and frosting to make this dessert a winner!
Strawberry Yogurt Torte
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- Prep Time 25 min
- Total 4 hr 5 min
- Servings 24
- Ingredients 9
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 3/4 cup water
- 1/3 cup vegetable oil
- 3 egg whites
- 1 container (6 oz) Yoplait® Original yogurt strawberry
Frosting and Toppings
- 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
-
Step1Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch pan, or spray with baking spray with flour.
-
Step2In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
-
Step3Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
-
Step4Cut cake crosswise into thirds. Place one-third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost sides of torte with thin coat of frosting to seal in crumbs, then frost sides and top.
-
Step5Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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