Place the cake mix, Greek vanilla yogurt, egg whites, and water in a mixing bowl. Stir until the ingredients come together without visible pockets of dry mix.

Mix the batter until smooth, then spread it in a greased 9x13-inch cake pan or dish. An even surface helps the cake bake into pieces that are easy to cut.

Bake at 350°F for 20 to 25 minutes, or follow the cake mix box directions, until a toothpick inserted in the center comes out clean. The edges may look lightly golden when the center is done.

Let the cake cool completely, then remove the stems from the strawberries and halve larger berries as needed. The berries should be roughly uniform so they sit neatly beside the cake cubes.

Cut the cooled cake into 2-inch cubes. The pieces should feel firm enough to lift without folding or shedding large crumbs.

Thread strawberries and cake cubes alternately onto the skewers, using three or four pieces of each per stick if they fit. Turn the skewer gently as it enters each cake cube to help keep the crumb intact.

Heat the white chocolate chips in a glass bowl in the microwave for about 2 minutes total, pausing to stir every 30 seconds. Stop when stirring leaves the chocolate smooth and fluid.

Transfer the melted chocolate to a large plastic bag and snip a corner tip. A small opening lets you control the drizzle across the skewers.

Drizzle the chocolate over the kabobs, then place them in the refrigerator to set. The coating should feel firm rather than wet when you lift a skewer.