Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan with butter and lightly dust with flour or line with parchment paper.
In a mixing bowl, beat the softened cream cheese, 1/2 cup sugar, and vanilla extract with an electric mixer until smooth and creamy, about 2-3 minutes. Set aside.
In another bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk the eggs and 1 cup sugar until pale and slightly fluffy, then add the melted butter and vanilla, mixing well.
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the batter light.
Pour half of the batter into the prepared pan and spread evenly with a spatula.
Scatter sliced strawberries evenly over the batter, pressing them gently into the surface.
Drop dollops of the cream cheese mixture over the strawberries, then pour the remaining batter on top, smoothing the surface.
Sprinkle semi-sweet chocolate chips evenly over the top, pressing them lightly into the batter.
Bake for 45-50 minutes, or until the edges are golden and the center is set but slightly jiggly. A toothpick inserted into the center should come out with moist crumbs.
Remove the cake from the oven, let it cool in the pan for 20 minutes, then carefully remove the sides of the springform and transfer to a wire rack to cool completely.
Allow the cake to cool fully before slicing. Serve at room temperature, enjoying the moist texture with bursts of juicy strawberries and melted chocolate in every bite.
