Preheat the oven to 350°F. Spread the strawberry filling from both cans in the bottom of a 9”x13” baking dish.
In a medium bowl, beat together cream cheese, egg, and granulated sugar until creamy and combined.
Scoop dollops of the cream cheese mixture across the surface of the strawberry filling. Try to spread the cream cheese a little bit so that the surface of the dump cake is as even as possible.
Sprinkle the cake mix evenly over the strawberry and cream cheese 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.
Bake about 40-45 minutes until the topping is browned, even in the center, and the strawberry filling is bubbling up from the bottom.