. Preheat the oven to 325°F. Wash, core, and slice the strawberries.

In a 10.5-inch cast iron skillet, melt 1/2 cup butter and the brown sugar over medium heat, stirring constantly until the mixture is melted and combined. Remove from heat.

Arrange the sliced strawberries evenly over the caramel layer, pressing them gently into the mixture.

Melt the remaining 1/2 cup butter. In a large mixing bowl, combine the melted butter, cake mix, water, and eggs. Mix until smooth.

Pour the cake batter evenly over the strawberries in the skillet.

Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Immediately place a large plate or platter over the skillet and carefully invert the cake. Lift the skillet away slowly so the strawberry topping releases cleanly.

Serve warm, optionally topped with whipped cream, vanilla ice cream, or fresh strawberries.