Grease a 9x13 baking dish and set aside. Set oven temperature according to cake mix package directions.
Prepare the cake mix according to package directions. Gently fold in half the strawberries into the cake mix. Pour into the baking dish and bake according to directions on package.
Allow cake to cool for 30 minutes. When the cake is almost cool prepare the filling.
Whisk together the pudding mix, sweetened condensed milk, and milk in a medium bowl.
With the end of a long wooden spoon make holes all over the cake. The holes should be spaced and reasonably deep.
Spread the pudding mixture over the top of the cake. Cover and set in the fridge for an hour.
Remove cake from fridge and top with the whipped topping. Garnish with remaining raspberries and white chocolate chips.
Store covered in the fridge when it is not being served.