Cut cold dairy-free butter into small cubes and distribute evenly across the dry cake mix layer before baking to ensure consistent moisture and prevent dry patches in the finished cake.

If using fresh strawberries, drain excess liquid before layering to prevent a soggy cake bottom; reserve the juice to drizzle over whipped cream for extra flavor.

Use room-temperature dairy-free butter mixed slightly with the dry cake mix before adding strawberries for a more cohesive, cake-like crumb structure instead of a gritty topping.

Use a 9x13 inch glass baking dish for even heat distribution and better browning; ceramic pans may require reducing oven temperature by 25°F to prevent over-browning.

Allow the cake to cool for 10-15 minutes before serving to let the strawberry filling set slightly, then serve warm with chilled dairy-free whipped cream for optimal texture contrast.