1 angel food cake mix
1/2 cup diced fresh strawberries
1 quart carton lowfat frozen strawberry yogurt, softened
1 12-ounce carton frozen lowfat whipped topping, thawed before serving
Sliced strawberries for decorating
Prepare angel food batter. Fold in diced strawberries. Pour into two 9x5-inch loaf pans. Bake and cool according to package directions.
Remove cakes from pan. Cut each lengthwise into three even pieces. Spread 2 cups softened yogurt over one layer of cake and top with another cake layer. Repeat with one more layer of yogurt and cake. For second cake, repeat steps.
Before serving, frost with whipped topping and arrange remaining strawberries on top. Freeze any remaining servings (if there are any).
For variety, try different frozen yogurt flavors.
