Preheat oven to 350 degrees and coat two 8” round baking pans with non-stick cooking spray. Set aside. In a large bowl, mix together the eggs, butter, yogurt and milk using an electric hand blender. Add dry cake mix and blend again until the batter is smooth, about a minute. Divide batter evenly into prepared pans and smooth the surface.
Bake cakes for 20-25 minutes, to until a toothpick inserted in the center comes out clean. Cool cakes 5 minutes, then remove from pans and cool completely on a wire rack.
In a large bowl, crumble the cake evenly into small pieces. Use an electric hand blender to mix the room temperature cream cheese into the cake crumbs. Combine coconut oil and cashew butter in a microwave safe bowl. Heat 40-50 seconds until melted. Pour into cake mixture, then blend until completely incorporated.
Crumble the freeze dried strawberries with your hands and fold them into the mixture. Spoon cake butter into glass jars. Layer strawberries in between spoonfuls, if desired. Seal jar and chill 5-10 minutes. Will keep in the refrigerator for up to a week.