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Heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray.
Stir 1 (15.25-ounce) 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 3 (8-ounce) packages room temperature cream cheese, 1 cup granulated sugar, 1 tablespoon vanilla extract, the finely grated zest of 2 medium lemons, and ¼ teaspoon 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 1 (21-ounce can) 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.