01 -
Set your oven to 350°F. Grab a 9×13-inch baking dish, forget about greasing it - we're keeping this simple!
02 -
Pour both cans of strawberry pie filling into your baking dish. Use a spoon to spread it corner to corner. This fruity layer creates our base.
03 -
Combine the softened cream cheese, egg, and sugar in a bowl. Whisk until the mix is creamy and mostly smooth. Don't sweat small lumps—they'll melt in the oven!
04 -
Grab spoons of your cream cheese mixture and scatter them over the strawberry filling randomly. Smooth it out lightly with the back of your spoon, but no need to get it perfect.
05 -
Evenly sprinkle the dry cake mix across the top until it completely covers the cheesecake layer. No mixing is needed.
06 -
Slice your cold butter into thin pieces and scatter them over the cake mix, spacing them out to cover as much as possible. The butter will melt and turn everything golden.
07 -
Place the dish in the oven and bake for 40–45 minutes. It's ready when the top is a golden brown and bubbly strawberry filling peeks around the edges.
08 -
Let it rest for 10 minutes before serving so it can settle. Serve warm for a gooey treat or chill it for later. Add fresh strawberries on top if you'd like!