Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Prepare chocolate cake batter according to the box directions. Stir in chocolate chips. Pour into prepared pan.
Make cheesecake layer: In a bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla. Mix until creamy.
Drop spoonfuls of cheesecake mixture over the chocolate cake batter.
Add strawberry layer: Sprinkle chopped strawberries evenly over the top. They’ll sink slightly into the batter while baking, creating that “earthquake” effect.
Bake 40–45 minutes, until the edges are set and a toothpick in the cake (not the cheesecake blobs) comes out mostly clean.
Cool for at least 15 minutes before serving — the cake is gooey and decadent!
💡 Tips
Use fresh, ripe strawberries for the best flavor, or thaw frozen berries and drain excess juice.
Sprinkle extra chocolate chips on top before baking for even more melty goodness.
Serve warm with vanilla ice cream — it’s heavenly!
If you want, I can also give you a shortcut version that uses a boxed cake and a cheesecake pudding mix — still gooey and dramatic, but ready in under an hour. Would you like me to do that?
