Strawberry Chocolate Chip Pound Cake

Last week I was browsing recipes once again and came across this one.  Decided I'd make it as soon as I had the opportunity and strawberries were on sale.  Yesterday, I spotted some strawberries in one of the weekly grocery store ads and the craving to try this recipe overwhelmed me--I simply had to make it!

I followed this recipe very closely, apart from the name brand products and the fact that they show strawberries on the cake in the picture, but not listed in recipe's ingredients: http://www.duncanhines.com/recipes/cakes/Duncan%20Hines%C2%AE/strawberry-pound-cake/

Ingredients:
1 box strawberry cake mix (I used Pillsbury, simply because I could not find the Duncan Hines version at the stores I visited this shopping trip)
1 package (3.4 oz) vanilla instant pudding mix
4 large eggs
1 c. water
1/3 c. vegetable oil
1 c. mini semi-sweet chocolate morsels/chips
3/4 c. vanilla frosting (I'm not sure which brand I used for this; I'd normally make my own frosting, but I didn't want to do extra cleanup this time :))
(optional) 3 fresh strawberries, sliced

Instructions:
1. Preheat oven to 350°F.  Grease and flour a Bundt or tube pan. (I used a tube pan this time, but I think I'll go with a Bundt next time; it was not easy to flour it and the cake stuck a little).

2. Blend cake mix, pudding mix, eggs, water, and oil with electric mixer on medium for 2 minutes:

3. Stir in chocolate chips:

4. Bake at 350°F for 45 minutes.  Cake is done when toothpick or fork inserted in middle comes out clean. (Sorry, forgot to snap a photo for this part!)

5. Cool cake on a wire rack for at least 25 minutes.  Remove cake from pan and let cool completely before next step.

6. Microwave (on high) the 3/4 c. frosting for around 15 seconds.  Remove from microwave, stir, and then drizzle over top of cake:

(I spread it out over the top as well so that the entire top was covered)

7. Add sliced strawberries to top:

8. Cut a slice and enjoy!