• 1 box yellow cake mix
  • 3 large eggs
  • 1 1/3 cup vanilla yogurt
  • 1/2 cup vegetable oil


  • 4 oz cream cheese, softened
  • 4 oz Cool Whip
  • 1/4 cup strawberry jam


  • 1 qt fresh strawberries
  • 1/4 cup sugar
  • 4 oz Cool Whip


  • Preheat oven to 325. Lightly spritz the bottoms of 2 9″ round cake pans with vegetable oil and dust with flour. Set aside.
  • Combine all ingredients for cake and mix well.
  • Divide batter between the two pans. Spread the batter in the pans evenly.
  • Bake cake at 325 degrees for 25 minutes.
  • Remove cakes, loosen sides from pans and place on cooling rack for about 20 minutes.
  • Combine cream cheese and Cool Whip. Beat until smooth.
  • Add strawberry jam. Mix well. Place in refrigerator until cake is cooled.
  • Cut up strawberries into chunks. Add sugar and place in refrigerator until ready to use.
  • Invert cakes and turn the tops to face up. Let cool on cooling rack for an hour.
  • When cake is cooled; spread cheesecake mixture on the top of the first layer.
  • Place second cake on top of the mixture.
  • Spread strawberries on top of cake.
  • Top with cool whip cream.

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