Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.

In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed to mix for about 2 minutes until well combined and smooth. This ensures the cake rises properly.

Fold in the chopped strawberries gently with a rubber spatula to avoid breaking them down too much.

In another mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. This will create a rich filling that contrasts beautifully with the cake.

Add the egg and vanilla extract, mixing until fully incorporated. Set aside.

Pour half of the strawberry cake batter into the prepared baking pan, spreading it evenly.

Spoon the cream cheese filling over the batter, spreading it gently to cover the surface without mixing it into the batter.

Pour the remaining strawberry cake batter over the cream cheese filling, ensuring it is evenly distributed.

In a small bowl, mix together the powdered sugar, cocoa powder, and melted butter until crumbly. This will create a crunchy topping.

Sprinkle the crumbly mixture evenly over the top of the cake batter.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The topping should be set and slightly crisp.

Allow the cake to cool in the pan for at least 15 minutes before slicing. This helps the layers to set and makes for easier serving.