1In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
2Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
3Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
4Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.