Preheat your oven to 180°C (350°F) and lightly coat a 9×13-inch baking dish with butter so the dessert doesn’t stick during baking.

Place the halved strawberries in a large mixing bowl. Add the sugar, lemon juice, vanilla extract, cornstarch, and salt, then toss everything gently until the fruit is evenly coated. The cornstarch will help the juices thicken as the cake bakes, giving the filling a richer texture instead of becoming runny.

Transfer the strawberry mixture into the prepared baking dish and spread it evenly so the fruit forms a consistent layer across the bottom.

Sprinkle the dry cake mix evenly over the strawberries without stirring. Make sure the powder reaches all corners of the dish so the topping cooks uniformly.

Slowly drizzle the melted butter over the surface of the cake mix, aiming to cover as much as possible. If you notice dry patches, lightly spread the butter with the back of a spoon. This step is essential because the butter forms the golden, lightly crisp crust during baking.

If you’re including cinnamon, dust a small amount over the top to add subtle warmth and depth of flavor.

Bake for 40–45 minutes, or until the surface turns golden and the strawberry filling bubbles along the edges.

Remove the dish from the oven and allow it to sit for about 15 minutes so the filling can settle and thicken further.

Serve warm by scooping into bowls, optionally pairing with vanilla ice cream for a smooth and creamy contrast.