Preheat your oven to 180°C (350°F) and grease a springform pan thoroughly, setting it aside.
In a mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add the sugar and vanilla, mixing until well combined.
One at a time, beat in the eggs, ensuring each egg is fully incorporated before adding the next, creating a creamy, tangy layer.
Slice the strawberries thinly and toss most of them with cornstarch and sugar, reserving a few slices for garnish. Let sit for a few minutes to macerate and release their juices.
In a separate bowl, combine the vanilla cake mix with melted butter, eggs, and milk. Mix until smooth and slightly thickened, about 2 minutes.
Pour half of the batter into your prepared pan, spreading it evenly with a spatula.
Distribute the macerated strawberries over the batter, then dollop spoonfuls of the cream cheese mixture on top. Gently swirl with a skewer or toothpick to create a marbled effect.
Pour the remaining cake batter over the top, smoothing it gently to cover everything. Sprinkle the chocolate chips evenly across the surface.
Bake for 40-45 minutes, until the edges are golden and the center is slightly jiggly but set. A toothpick inserted in the middle should come out moist but not wet.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack or plate. Let it rest for at least 30 minutes to set before slicing.
Garnish with reserved strawberry slices or a dusting of powdered sugar. Slice carefully with a sharp knife and serve warm or at room temperature to enjoy its gooey, fruity layers.
