Preheat oven according to package directions.

Prepare the strawberry cake mix according to package directions, adding one additional egg and replacing the oil with an equal amount of melted butter.

Mix until combined, scraping down the sides of the bowl as necessary.

Line a jelly roll pan with parchment paper and lightly coat with baking spray. Spread the cake batter evenly into the prepared pan.

Because the cake will be much thinner than a traditional layer cake, it will bake more quickly than the time listed on the box. Begin checking the cake around 12 to 15 minutes. It's finished when the center springs back lightly when touched and a toothpick inserted into the center comes out clean.

Allow cake to cool completely.

Spoon the canned strawberry frosting into the bowl of a stand mixer fitted with the whisk attachment.

Whip on medium-high speed for 3 to 5 minutes, or until the frosting looks lighter and noticeably fluffier.

Once completely cooled, carefully remove the cake from the pan.

Using a 2 1/2-inch round cookie or biscuit cutter, cut as many rounds as possible from the sheet cake.

Save those cake scraps! They're perfect for cake pops, trifles or a little snack while you're assembling the cakes.

Thinly slice strawberries for the filling and gently pat them dry with a paper towel.

Cut additional strawberries in half to decorate the tops of the cakes.

Place one cake round on your work surface or serving plate.

Spread a spoonful of whipped strawberry frosting over the cake. Add a few thin slices of fresh strawberry, keeping them slightly away from the outside edge.

Top with another cake round.

Repeat if you'd like a three-layer mini cake.

Finish with a spoonful of frosting on top. Use the back of a spoon or a small offset spatula to create a simple swirl.

There's no piping bag or decorating tip needed. These are supposed to be easy!

Finish each mini cake with half of a fresh strawberry.

For an extra-pretty touch, add a few small chamomile blooms or another food-safe edible flower.