Preparation

• Heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray.
• Stir 1 box yellow cake mix and 12 tablespoons melted unsalted butter together in a large bowl until combined. Transfer to the baking dish and press with your hands or the bottom of a flat measuring cup to form a flat, even layer.
• Beat cream cheese, granulated sugar, vanilla extract, lemon zest, and kosher salt together in a stand mixer with the paddle attachment on medium speed until creamy, about 2 minutes. Transfer onto the crust and spread into an even layer.
• Spread strawberry pie filling in an even layer over the cream cheese mixture.
• Bake until the edges are golden brown and bubbly and the center is still slightly jiggly, about 45 minutes. Let cool for 30 minutes. Cover and refrigerate for at least 4 hours or up to overnight.
• When ready to serve, let sit at room temperature for about 15 minutes before slicing. Garnish with fresh strawberries if desired.