Ingredients:

  • 1 box (15.25 oz) Strawberry Cake Mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1/2 cup fresh strawberries, finely diced
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, melted
  • 2 cups powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened shredded coconut

Instructions:

  1. Preheat your oven to 180°C and grease your 9x13 inch pan.
  2. In a large bowl, whisk together the strawberry cake mix, 1 cup of water, 1/3 cup of vegetable oil, and 3 eggs until the batter is smooth and bubble flecked.
  3. Gently fold in the 1/2 cup of finely diced fresh strawberries.
  4. Pour the pink batter over the coconut and pecan layer in the pan. Use your spatula to spread it to the very corners.
  5. In a separate bowl, beat the 8 oz of softened cream cheese, 1/2 cup of melted butter, 2 cups of powdered sugar, and 1 tsp of vanilla until the mixture is velvety and lump free.
  6. Drop spoonfuls of the cream cheese mixture onto the strawberry batter. Use a knife to gently swirl it, but do not fully incorporate it.
  7. Scatter the 1/2 cup of white chocolate chips over the top. They will sink slightly during the bake, creating little sweet treasures.
  8. Bake for 45 minutes until the edges are set and the center has a slight, jiggling wobble. The top should look cracked and uneven.
  9. Remove from the oven and let it sit for at least 20 minutes before serving.