Triple Layer Strawberry Cake
|Angel food cake loaf||10 1⁄2 Ounce (1 In Number)|
|Sliced fresh strawberries||2 Cup (32 tbs) (Divided)|
|Non fat strawberry yogurt||3 Cup (48 tbs), softened|
|Orange juice||1 Tablespoon|
1. Split cake in thirds horizontally using a serrated knife, place bottom cake layer, cut side up, on a platter. Arrange 1/2 cup strawberries on cake, spread with 11/2 cups yogurt, and top with middle cake layer. Repeat procedure with 1/2 cup strawberries and 1 1/2 cups yogurt. Top with remaining cake layer, freeze 2 hours.
2. Combine remaining 1 cup strawberries, sugar, and orange juice in a blender, and process until smooth. Cover and chill.