1.Preheat oven to 375 degrees, grease or spray a 9 x 13 inch pan and toss frozen strawberries into pan. Do not thaw. Set aside.
2.In a large mixing bowl, prepare pudding mix with the 1 1/2 cups of milk, add in vanilla extract. Add dry cake mix only. Mix with the 2 tablespoons of milk, the batter will be very thick. You can add another tablespoon or two of milk if needed. Make sure you dip deep and mix in all the dry ingredients.
3.Pour batter over strawberries, you can wet a rubber spatula to spread out as even as possible or wet your hands and spread until the batter reaches the corners. Sprinkle white chips over top if using, save some for when the cake is out of the oven.
4.Bake for about 35-40 minutes or until the batter starts to bubble and the top is lightly brown. A toothpick should come out clean for the cake on top. Sprinkle white chips over cake. They start to melt slightly but hold their shape.
5.Let cool for about 20 minutes on a wire rack, serve with your favorite topping and enjoy!
**Store in fridge for up to 3 days.