Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray or butter.

In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla until smooth and creamy.

Spread the strawberry pie filling evenly across the bottom of the prepared baking dish. If using fresh strawberries, scatter them over the filling.

Drop spoonfuls of the cream cheese mixture over the strawberries. Use a knife to gently swirl it into the fruit layer.

Evenly sprinkle the dry cake mix over the top of the fruit and cheesecake layers. Do not mix!

Place the butter pats in a single layer over the entire surface of the cake mix, covering as much of the dry powder as possible.

Bake for 40-45 minutes, or until the top is golden brown and the fruit is bubbling around the edges.

Remove from the oven and let it cool for at least 15-20 minutes to allow the layers to set.

Serve warm with a dollop of whipped cream or a scoop of vanilla bean ice cream.

Store any leftovers in the refrigerator for up to 4 days.