6. Bake for 35-40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean (it might go through a creamy patch, so test a few spots).
7. Let the cake cool for at least 20 minutes before slicing into it. This waiting period can be torture, I know, but it’s worth it!
Variations & Tips
– First off, if strawberries aren’t your thing or if they’re out of season, frozen berries or other fresh fruits like raspberries will do the trick too!
– Chocolate fanatics might want to swap the semi-sweet chips for dark chocolate or even white chocolate for a different twist.
– For a nut-free version, just skip the nuts or replace them with a crumbly topping like graham cracker pieces.
– Gluten-sensitive? There are some great gluten-free cake mixes out there that will work beautifully with this recipe.
– If you’re short on time, prep the cream cheese mixture ahead or use strawberry preserves swirled into the batter for a quick fix.
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