Ingredients:

  • 42 oz strawberry pie filling (two 21 oz cans)
  • 1 cup fresh strawberries, hulled and quartered
  • 8 oz Philadelphia cream cheese, softened
  • 0.5 cup full-fat sour cream
  • 0.33 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 15.25 oz white or French vanilla cake mix
  • 0.75 cup unsalted butter, chilled and sliced into 24 thin squares

Instructions:

  1. Spread the strawberry pie filling evenly across the bottom of an ungreased 9x13-inch baking dish. Scatter the fresh quartered strawberries.
  2. In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and sour cream until completely smooth using a whisk.
  3. Drop spoonfuls of the cream cheese mixture over the strawberry base, leaving small gaps to create 'islands' of cheesecake.
  4. Evenly sprinkle the dry cake mix over the entire surface. Arrange the butter pats in a grid pattern on top, ensuring maximum coverage.
  5. Bake at 350°F (175°C) for 40 minutes until the fruit layer is bubbling and the topping is golden brown.