Ingredients
Method
- Preheat your oven to 350°F. Spray a 9x13-inch baking dish generously with nonstick cooking spray. If using shredded coconut, sprinkle it evenly across the bottom of the prepared pan and set aside.
- In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, sour cream, and water. Mix with a hand mixer or whisk until just combined — do not overmix. Gently fold in the diced strawberries.
- Pour the batter evenly into the prepared baking dish over the coconut layer and use a spatula to spread it into an even layer.
- In a separate medium bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth, about 1 minute. Add the powdered sugar, vanilla extract, and melted butter, and beat again until fully combined, creamy, and lump-free.
- Drop large spoonfuls of the cream cheese mixture randomly over the top of the cake batter. Do not spread or swirl — leave them as dropped dollops so the batter cracks naturally as it bakes.
- Sprinkle the white chocolate chips evenly over the entire surface of the cake.
- Bake at 350°F for 45 to 50 minutes, until the edges are set and a toothpick inserted about 2 inches from the edge comes out clean. The center will still appear slightly jiggly — this is normal.
- Allow the cake to cool in the pan on a wire rack for at least 20 to 30 minutes before slicing and serving. Slice into 15 pieces and serve warm or at room temperature.
Nutrition
Notes
Storage: Store leftover cake covered tightly in the refrigerator for up to 4 days. Individual slices can be wrapped in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Lighter swap: To reduce fat, you can substitute reduced-fat cream cheese and light sour cream. The texture will be slightly less creamy but still absolutely delicious and a bit more nutritious for everyday enjoyment.
Strawberry tip: For the most flavor, use ripe, in-season strawberries and make sure they are diced small (about ½-inch pieces) so they distribute evenly throughout the cake without creating large wet pockets in the batter.