Tomato Cake with Strawberries and Cream Icing

Serves:

• FROSTING:
• 1 8-ounce block, reduced fat cream cheese, room temperature
• 3/4 cup powdered sugar
• 1/2 cup non-fat Greek yogurt
• 1 pint strawberries, stems removed chopped
• CAKE:
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 3 egg whites, room temperature
• 2 teaspoons vanilla
• 1/4 cup skim milk
• 1 cup chopped tomatoes