Make and pour the cake batter into a greased 9×13 cake pan and bake according to the box directions. When done take it out of the oven.
Once cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
Add the strawberries with syrup into a food processor or blender. Pulse until it is a slushy consistency. Pour the puree over the cake and spread evenly.
Put cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens. Fold in the thawed Cool Whip. Spread it over the top of the cake.
Take the fresh strawberry halves and place them on top of the cake frosting. Sprinkle the chopped pecans then pop in the fridge.