Scale

**Cake Base**

1 box strawberry cake mix

3 eggs

1 cup water

½ cup vegetable oil

**Cream Cheese Swirl**

8 oz cream cheese, softened

½ cup unsalted butter, melted

2 cups confectioners’ sugar

1 tsp vanilla extract

¼ tsp kosher salt

¾ cup diced fresh strawberries

**Topping**

1 cup white chocolate chips

Extra diced strawberries for garnish

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1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a bowl, mix strawberry cake mix, eggs, water, and oil until smooth.

3. Pour the cake batter into the baking dish and spread evenly.

4. In a separate bowl, beat cream cheese, melted butter, confectioners’ sugar, vanilla, and salt until smooth.

5. Fold in diced strawberries.

6. Dollop cream cheese mixture over cake batter and swirl lightly with a knife.

7. Sprinkle white chocolate chips on top.

8. Bake for 50–55 minutes, until the center is set and edges are slightly golden.

9. Let cool slightly, then garnish with strawberries and serve warm.

Best served warm with vanilla ice cream.

Do not over-swirl—the goal is pockets of cream cheese.

Can be made ahead and stored in the fridge for 2–3 days.

Freezes well for up to 3 months. Reheat gently.