Preheat oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or nonstick spray (line with parchment paper overhang for easy removal if desired).
In a large bowl, combine strawberry cake mix, eggs, water, and oil. Mix on low speed or by hand until just combined (a few small lumps are okay don't overmix).
Pour batter into the prepared dish and spread evenly with a spatula.
In a medium bowl, beat softened cream cheese and melted butter with a hand mixer until smooth and creamy (1–2 minutes, scrape sides as needed).
Add powdered sugar, vanilla extract, and almond extract; beat until fluffy and fully incorporated (another 1–2 minutes).
Gently fold in ¾–1 cup chopped strawberries with a spatula to distribute evenly.
Dollop large spoonfuls of the cream cheese mixture over the cake batter.
Use a butter knife to gently swirl the dollops into the batter with figure-eight or zigzag motions aim for visible marbling and ribbons (don't fully mix).
Scatter remaining chopped strawberries and white chocolate chips evenly over the top; press lightly if needed.
Bake 45–55 minutes until edges are set, top is golden with visible cracks, and center has a slight jiggle (gooey pockets are normal; toothpick in cake portion should come out mostly clean).
Cool in pan on a wire rack for 20–30 minutes (or longer for cleaner slices). Serve warm for gooey texture or chilled for firmer slices.
