Lightly grease the inside of a 5 to 6 quart slow cooker with butter or non-stick spray.

Spread the strawberry pie filling evenly over the bottom of the slow cooker.

In a bowl, whisk together the white cake mix and heavy whipping cream until just combined.

Dollop the batter over the strawberry layer and gently spread, leaving some thin spots.

Cook on HIGH for 2 to 2.5 hours or on LOW for 3.5 to 4 hours until the top is set.

Turn off the slow cooker and let the cake rest for 10 to 15 minutes before serving.