Lightly grease the inside of your Crock-Pot with nonstick cooking spray.
Pour the strawberry pie filling in an even layer in the bottom of the Crock-Pot.
In a mixing bowl, combine the cake mix and melted butter. Stir until the butter is absorbed and the cake mix becomes crumbly.
Transfer the crumb mixture to the Crock-Pot, spreading it in an even layer over the strawberry filling.
Cover with lid and cook on high power for 1 hour 45 minutes, or until an inserted toothpick comes out clean. Turn on low for an additional 15 minutes.
Remove the lid, and cover the cake with sliced strawberries (optional). Scoop the cake out of the Crock-Pot using a large serving spoon, and serve in individual bowls. Garnish with whipped cream, and serve warm alongside a scoop of vanilla bean ice cream.
Pro-tip: You can add any fresh berries on top of this cake if strawberries aren’t available, such as blueberries, raspberries or blackberries.
Pro-tip: Place two paper towels between the lid and the Crock-Pot before cooking, as this will help eliminate condensation in the slow cooker while the cake is baking.
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