Preheat your oven to 350°F (175°C).
Pour the two cans of strawberry pie filling into the 9×13 inch baking dish and spread it evenly across the bottom using a rubber spatula.
Sprinkle the dry cake mix evenly over the layer of pie filling. Do not stir the mixture; leave the dry powder sitting on top of the fruit.
Place the thin slices of butter across the top of the cake mix, ensuring you cover as much of the surface as possible to help the flour hydrate during baking.
If using sliced almonds, sprinkle them evenly over the top of the butter and cake mix.
Bake for 30 to 35 minutes, or until the top is golden brown and the fruit filling is bubbling around the edges.
Remove the dish from the oven and allow it to cool for at least 10 minutes before serving to let the filling set slightly.