Strawberry Layer Cake

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, Greek yogurt, oil, water, eggs and vanilla. Beat for about two minutes on medium speed until well combined. Fold in diced strawberries.
3. Divide the batter evenly between the two prepared cake pans. 
4. Bake for 30-35 minutes, rotating the pans about ¾ of the way through baking, until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for at least 20 minutes before running a knife around the edges of the pan and turning the cakes out onto wire cooling racks to cool completely.

To assemble the cake

1. Place one of the cake layers onto a cardboard round or cake plate. Tuck pieces of parchment paper or waxed paper under the edges of the cake to keep the cake plate clean while frosting.
2. Spread some of the frosting on top of the first cake layer, spreading to the edges. Place the second cake layer on top; I recommend placing the top layer bottom-side up to give a very smooth, flat surface for frosting the top of the cake.
3. Spread or pipe the remaining frosting on the top and outside edges of the cake.