1. Preheat oven to 350°F (175°C). Grease a 9x13 inch cake pan.
2. In a large bowl, combine the cake mix, Greek yogurt, egg whites, and water. Mix until smooth.
3. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Follow the directions on the box if different.
4. While the cake is baking, cut the stems off the strawberries and halve them if necessary to create uniform sizes.
5. Once the cake has cooled, cut it into 2-inch cubes.
6. Take the skewers and alternate between strawberries and shortcake cubes. Aim for three or four pieces of each per skewer.
7. In a microwave-safe bowl, melt the white chocolate chips in the microwave for about two minutes, stirring every 30 seconds until fully melted.
8. Transfer the melted chocolate into a large plastic bag and cut off the corner tip.
9. Drizzle the melted white chocolate over the assembled kabobs.
10. Place the kabobs in the refrigerator to set the chocolate. Serve chilled.