Grease and flour two 9" round cake pans; set aside. In a large bowl, mix together the cake mix, chocolate pudding mix, eggs, water and oil. Beat with an electric mixer on low speed, just enough to moisten, then beat for 3 to 4 minutes at medium speed. Pour the batter into the prepared cake pans. Bake in a preheated oven at 350º for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 15 minutes, then remove to wire racks to cool. Pour the milk into a large bowl. Whisk in the vanilla pudding mix until well blended. Let the mixture stand for 5 minutes, then fold in the thawed whipped topping. Refrigerate for 15 minutes. Using a sharp bread knife, carefully slice each chocolate cake layer in half horizontally. Place 1 sliced cake layer on a serving plate. Top with 1/4 of the pudding mixture and 1/3 of the sliced strawberries. Repeat the layers of cake, pudding and sliced strawberries, ending with pudding. Chill for at least 1 hour before serving. Garnish the top of the cake with the 10 reserved strawberries.