Strawberry Yogurt Torte

1 package white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 ounces) strawberry yogurt
2 tubs Whipped vanilla ready-to-spread frosting
20 fresh strawberries, cut into 1/4-inch slices
Assorted fresh berries, if desired

Heat oven to 350 degrees. Grease and flour jelly roll pan, 15 1/2x10 1/2x1 inch. Beat cake mix (dry), 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 pan.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

Cut 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 side of torte with thin coat of frosting to seal in crumbs, then frost side and top.

Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator. Makes 24 servings