Preheat the oven to 375 degrees and line a baking sheet with a silicone baking mat or parchment paper.

In a medium-sized mixing bowl, add the cake mix and the flour. Stir to combine. Then add the butter to the mixture. Using a pastry blender or two forks, cut the butter into the flour until the mixture is crumbly and any pieces of butter are pea-sized or smaller.

Stir the strawberries and chocolate chips into the flour mixture. Add 1/2 cup milk mixed with one egg white and stir gently until all the flour mixture has been incorporated.

Sprinkle some flour onto your work space and turn the scone dough onto the flour. Sprinkle a bit more over the top of the dough and gently shape the dough into a ball.

Place the dough onto your prepared baking sheet and press the dough into an 8 inch round. Using a knife or a pizza cutter, cut the dough into wedges and gently separate them.

Bake at 375 degrees for 22-25 minutes or until the edges begin to slightly brown. Allow the scones to cool on a wire rack.

Once the scones have cooled, whisk together the remaining powdered sugar, milk and vanilla extract to make a glaze. Using a fork or a spoon, drizzle the glaze over the scones.