4. For frosting: In a large bowl, mix together the butter and cream cheese. Add the powdered sugar and beat well. Add the strawberries a little at a time until the icing is a good spreading consistency.

5. Place the first layer rounded side (top) down on a serving plate. Spread with about 1/2 cup of icing. Put the second layer on top, rounded side up, and spread it with another half-cup of the icing. Spread the rest of the icing on the sides if using, then refrigerate.

Makes 12 servings.

Each serving contains approximately: Original Recipe: 623 calories; 31 gm fat; 83 mg cholesterol; 296 mg sodium; 84 gm carbohydrates; 5 gm protein; 1 gm fiber. Revised Recipe: 311 calories; 8 gm fat; 6 mg cholesterol; 289 mg sodium; 57 gm carbohydrates; 4 gm protein; 1 gm fiber.

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Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com.

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