Prep the pan and pot: Grease your cake pan and line the bottom with parchment. Add 1.5 cups water to the pressure cooker pot and set in the trivet.

Make the cream cheese mixture: Beat cream cheese, sugar, butter, vanilla, and salt until smooth and fluffy, about 1–2 minutes. Set aside.

Mix the cake batter: In a bowl, whisk cake mix, eggs, oil, and water or milk until smooth, about 30–45 seconds. Fold in chopped strawberries and any optional add-ins.

Assemble: Pour about two-thirds of the cake batter into the prepared pan. Spoon the cream cheese mixture over the top in large dollops. Add the remaining batter in between the dollops. Use a butter knife to gently swirl once or twice—don’t overmix.

Cover and load: Cover the pan tightly with foil to prevent condensation. Place the pan on the trivet (use a sling if you like).

Pressure cook: Seal the lid. Cook on High Pressure for 45 minutes for a 7-inch pan. If using a deeper 6-inch pan, go 50–55 minutes.

Release and check: Let pressure release naturally for 10 minutes, then quick release any remaining pressure. Carefully lift out the pan and remove the foil.

Test doneness: The center should be set with a little jiggle from the cream cheese. A toothpick inserted into the cake portion should come out mostly clean. If needed, recover and cook an additional 5–8 minutes.

Cool: Let the cake cool in the pan for 20–30 minutes. This helps the swirls settle and the structure set. Run a knife around the edge to loosen. Serve warm for maximum gooeyness or cool completely for cleaner slices.

Optional finish: Dust with powdered sugar, add sliced fresh strawberries, or drizzle with melted white chocolate.