Instructions:
Preheat the oven to 350°F.
Spread the strawberry filling into the bottom of a 9×13-inch baking dish.
In a medium bowl, use a hand mixer to combine cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and combined.
Drop spoonfuls of the cream cheese mixture over the strawberry filling.
Sprinkle the cake mix evenly over the first two layers.
Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.
Bake for 40 minutes or until the topping is browned and the strawberry filling is bubbling around the edges.
Allow dump cake to rest for 15 minutes before serving it.
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