1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large bowl, combine the strawberry cake mix, melted butter, and two of the eggs. Mix until just combined. Spread the mixture evenly into the prepared baking dish.
3. Sprinkle the shredded coconut and chopped pecans evenly over the cake batter.
4. In another bowl, beat the softened cream cheese until smooth. Add the remaining egg, powdered sugar, and vanilla extract. Continue to beat until creamy and well combined.
5. Gently fold in the sliced strawberries and chocolate chips into the cream cheese mixture.
6. Pour the cream cheese mixture over the cake batter, spreading it gently with a spatula. Don’t worry if it looks uneven; the beauty of an earthquake cake is in its rustic, cracked appearance once baked.
7. Bake in the preheated oven for 45-50 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.
8. Allow the cake to cool in the pan for at least 15 minutes before slicing. This will help the flavors meld together beautifully.

Baking this cake always makes me think of the time Mama Lou and I accidentally over-whipped the cream cheese. She just laughed, saying, “Sometimes, mistakes lead to the most delightful surprises,” and she was right—every bite was a creamy, dreamy delight.