1. Preheat your oven to (350°F) = (176°C) degrees.
2. Combine the cake mix, the instant pudding, sour cream, oil, water, and egg whites. I blend until completely mixed, about 1-2 minutes. Fold in the chocolate chips.
3. Grease a 9 by 13-inch baking pan and scoop the mixture into the pan.
4. Bake for 45 minutes, or until a toothpick comes out clean.
5. Let the cake cool completely.
1. Once the cake is completely cooled, poke holes in the cake about 2-inches apart.
2. Mix the strawberry gelatin with 3/4 cup boiling water, then stir in 1/2 cup of cold water.
3. Pour the gelatin mixture evenly over the cake, filling the holes. Place the cake in the refrigerator to let the gelatin mixture set up.
Whip the whipping cream, and add the sugar and vanilla. Mix thoroughly, and spread on chilled cake. Decorate the cake with fresh blueberries and sliced strawberries. Keep the cake refrigerated. Serve cold.