Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so nothing sticks later.

Grab a large mixing bowl and prepare the strawberry cake mix just like the box says usually that means adding eggs, oil, and water. Stir until smooth, then pour the batter into your greased dish.

In a separate bowl, beat the softened cream cheese and butter together until it’s nice and smooth. Add in the powdered sugar, a splash of vanilla, and a little pinch of salt. Mix until everything’s creamy and well blended.

Spoon the cream cheese mixture over the cake batter in random spots. Don’t stir it in just take a butter knife and gently swirl it around a bit. Then sprinkle chopped white chocolate, shredded coconut (or chopped nuts), and fresh diced strawberries across the top.

Bake for 45 to 50 minutes. The cake should be mostly set, but it’s okay if the center jiggles just a little it’ll firm up as it cools. When you test with a toothpick, it should come out with a few moist crumbs.

Once the cake is completely cool, spread a layer of whipped topping over the whole thing.

Add a few extra strawberries or some white chocolate shavings on top if you’d like. You can serve it chilled or at room temp either way, it’s delicious.