Directions

1. Preheat the oven to 325 F. In a large bowl, beat the eggs until well blended. Beat in Greek yogurt until blended and creamy, about 30 seconds total.
2. Add cake mix, pudding mixes, and water, and beat together until very well combined and creamy, about 2-3 minutes. Fold all of the chocolate chips into the batter.
3. Pour the batter into a well-greased bundt pan. Bake for an hour, or until a toothpick can be in-serted in the middle and come out clean. Remove the cake from the oven, and allow it to cool in the pan for 15 minutes.
4. Carefully flip the cake over onto a large serving plate, and allow it to cool for another 30 minutes, or until cooled completely. Once the cake has cooled, make the frosting : Combine the white chocolate chips and heavy cream in a microwave safe bowl. Microwave for 30 seconds, until chips are mostly melted. Stir to combine, and use a spoon to drizzle over the top of the cooled cake.
5. Sprinkle chopped strawberries over the white chocolate drizzle before it cools. Allow the white chocolate drizzle and strawberries to set about 15-20 minutes. Slice and serve!