In a medium bowl, whisk 2 ¼ cups of flour, pudding mix, baking soda, and salt together. Set aside.

Beat the softened butter and sugar in the bowl of a stand mixer or in a large bowl with an electric mixer until light and fluffy.

Add the eggs, one at a time, mixing in between.

Alternate adding the flour mixture and the Greek yogurt to the butter mixture, mixing and scraping the sides of the bowl in between each addition.

Place the chopped strawberries in a bowl and sprinkle with the remaining ¼ cup of flour and stir to coat the strawberries with the flour. This will keep the strawberries from sinking to the bottom of the pan.

Grease and flour a bundt pan and pour the batter into the prepared bundt pan.

Bake at 325 degrees for 60-70 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool for 10-15 minutes, then invert it onto a cooling rack. Allow the cake to completely cool before frosting.

Beat the softened butter and softened cream cheese in a stand mixer or with an electric mixer until light and fluffy. 

Mix in the vanilla extract, white chocolate instant pudding, and one cup of powdered sugar. Continue to add the powdered sugar, one cup at a time.

Add 1-2 tablespoons of heavy cream and mix until your frosting reaches the desired consistency.

Scoop the frosting into a large piping bag with a large round tip and pipe lines of frosting over the top of the strawberry bundt cake.