Ingredients:

  • 15.25 oz Strawberry Cake Mix
  • 3 large eggs, room temperature
  • 0.5 cup avocado oil
  • 0.5 cup plain Greek yogurt
  • 0.5 cup water
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, melted
  • 1.5 cups confectioners' sugar, sifted
  • 1 tsp pure vanilla paste
  • 1 cup fresh strawberries, hulled and finely diced
  • 0.5 cup toasted pecans, chopped
  • 0.5 cup white chocolate chips
  • 0.5 cup unsweetened shredded coconut

Instructions:

  1. Preheat oven to 350°F (175°C) and liberally grease a 9x13 inch baking pan.
  2. Distribute the toasted pecans and shredded coconut evenly across the bottom of the prepared pan to create the Maillard crunch base.
  3. In a large bowl, combine strawberry cake mix, eggs, avocado oil, Greek yogurt, and water. Beat until smooth and pour over the pecan/coconut layer.
  4. In a separate bowl, cream together the softened cream cheese, melted butter, sifted confectioners' sugar, and vanilla paste until velvety.
  5. Drop spoonfuls of the cream cheese mixture onto the cake batter. Use an offset spatula to gently swirl, creating 'fault lines'.
  6. Scatter the diced fresh strawberries and white chocolate chips across the top.
  7. Bake for 40 minutes until the edges are set and the top has achieved its signature shattered, cratered appearance. Cool on a rack before slicing.