In bowl mix together your cake mix, 2 egg, 1/2 cup melted butter and extract.
Spray a 9x13" baking pan with non stick cooking spray and spread mixture over bottom, set aside.
In another bowl beat your cream cheese until smooth.
Add in your eggs and extract. Beat well.
Mix in your powdered sugar and continue to mix until combined..
Fold in your lemon zest and strawberries. (Reserving about 1/2 cup of strawberries for topping if desired).
Spread the cream cheese mix on top of your cake mixture in pan and top with reserved strawberries.
Bake for about 40-50 minutes or until center is set (it will poof slightly in the center) but still gooey. Don't use the toothpick test. The cake is supposed to be gooey so the toothpick will not come out clean.
Remove from oven and let cool.
Sprinkle with powdered sugar once the cake is completely cool if desired.
This cake can be made 24 hours in advance. The flavors tend to develop more as the cake sits. Cover with plastic wrap and store in the refrigerator.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.