Ingredients:

  • 21 oz strawberry pie filling
  • 1.5 cups fresh strawberries, hulled and quartered
  • 1 tsp lemon juice
  • 8 oz Philadelphia cream cheese, softened to room temperature
  • 0.25 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 15.25 oz yellow cake mix
  • 0.75 cup unsalted butter, cold and sliced into 24 thin pats
  • 0.5 cup graham cracker crumbs

Instructions:

  1. Heat your oven to 350°F and lightly grease your 9x13 dish.
  2. Pour 21 oz strawberry pie filling into the pan, then stir in 1.5 cups quartered fresh berries and 1 tsp lemon juice until the fresh fruit is evenly coated.
  3. In your bowl, beat 8 oz Philadelphia cream cheese, 0.25 cup sugar, 1 egg, and 1 tsp vanilla until the mixture is completely silky and lump free.
  4. Drop spoonfuls of the cream cheese mixture over the strawberries. Note: Don't spread it flat; the blobs create better texture pockets.
  5. Sprinkle 15.25 oz yellow cake mix evenly over the entire surface. Use a fork to level it gently without pressing down.
  6. Sprinkle 0.5 cup graham cracker crumbs over the dry cake mix.
  7. Place your 24 thin pats of 0.75 cup cold butter in a grid across the top. Ensure even spacing to avoid dry flour patches.
  8. Bake for 45 minutes. Slide it into the center rack until the edges sizzle and the top is golden brown.
  9. Look for the strawberry filling peeking through the edges and bubbling vigorously.
  10. Let it sit for 15 minutes before serving. Note: This allows the starch to set so it's not a liquid mess.