Preheat the oven to 350 degrees and line a 1/4 cookie sheet or 9X13 casserole dish with a sheet of parchment paper and spray with cooking spray.

In a mixing bowl combine the cake ingredients. Pour into the pan and bake 25 minutes. Set aside to cool completely when finished.

In a mixing bowl or stand mixer combine the pudding mix, protein powder, 227g Greek yogurt, and 1/2 cup of milk. Whisk for 2 minutes, cover, and place in the refrigerator for 2 hours.

Clean and slice the strawberries into quarters. Place strawberries in a bowl and sprinkle with the Swerve and pinch of salt. Add the lemon juice and toss well. Cover half the strawberries and place in the refrigerator.

Place the remaining half of the strawberries in a sauce pan over medium high heat. Add 1 & 1/2 tablespoons of water and simmer about 15 minutes until reduced. Mash or blend the strawberries before placing in the refrigerator to cool and continue to thicken.

After the pudding mix has been in the refrigerator for two hours remove and fold in the cool whip.

Poke the cake with a fork all over before topping with the pudding mix. Next layer on the reduced strawberries and sliced strawberries. Enjoy! Refrigerate leftovers.