In a large bowl, prepare the strawberry cake mix according to the package directions, combining the mix with the required eggs, oil, and water. Mix until just combined — do not overmix. Gently fold in the diced, patted-dry strawberries, distributing them evenly throughout the batter. Pour the batter into the prepared baking dish and spread into an even layer.

Step 3: Make the Cream Cheese Swirl

In a medium bowl, use a hand mixer to beat together the softened cream cheese and melted butter until smooth. Slowly add the powdered sugar, mixing on low until fully incorporated and the mixture is thick and creamy. Mix in the vanilla extract and a pinch of salt. The mixture should be thick enough to drop from a spoon in large dollops.

Step 4: Assemble the Cake

Drop generous spoonfuls of the cream cheese mixture evenly over the top of the cake batter. Do not stir or press it in. Using a knife, skewer, or the tip of a spatula, gently swirl the cream cheese through the batter with a few light passes — just enough to create a marbled effect. Overmixing will blend the two layers together and eliminate the signature earthquake appearance.

Step 5: Add the Toppings

Scatter the white chocolate chips and coconut flakes (if using) evenly across the surface of the batter.

Step 6: Bake

Bake in the preheated oven for 40 to 45 minutes, until the edges are set and lightly golden and the center is mostly firm. The cream cheese mixture will sink as it bakes, creating the characteristic cracked, cratered top. To check doneness, insert a toothpick into the cake portion (not into a cream cheese pocket) — it should come out clean or with just a few moist crumbs.

Step 7: Cool and Serve

Allow the cake to cool in the pan for at least 30 minutes before slicing. Serve slightly warm for a gooier texture, or refrigerate for a firmer, cleaner slice. Top with fresh diced strawberries, whipped cream, or a scoop of vanilla ice cream just before serving.