Ingredients:

  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) vanilla extract
  • 1 tbsp (8g) cornstarch
  • 1/2 cup (115g) unsalted butter
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) whole milk

Instructions:

  1. Heat the oven. Preheat your oven to 350°F (175°C).
  2. Macerate the berries. Toss the sliced strawberries with 1/2 cup sugar, lemon juice, and vanilla in a bowl. Let them sit for 5-10 minutes until you see a pool of red syrup forming.
  3. Thicken. Whisk in the cornstarch to the berry mixture. Note: Doing this after the berries sit prevents the starch from clumping.
  4. Melt the butter. Place the 1/2 cup butter in your 9x9 dish and pop it in the oven for 2-3 minutes until it's completely liquid and sizzling.
  5. Coat the pan. Remove the dish and swirl the melted butter to cover the bottom and the sides.
  6. Mix the dry. In a separate bowl, whisk flour, 1 cup sugar, baking powder, and salt.
  7. Add the wet. Stir in the milk until just combined. Note: Keep those small lumps! Over mixing leads to a tough crust.
  8. The Pour. Pour the batter directly over the melted butter. Do not stir the batter into the butter.
  9. Layer the fruit. Spoon the strawberries and all those beautiful juices evenly over the batter.
  10. Bake. Bake for 30-35 minutes until the top is mahogany colored and the berries are bubbling vigorously around the edges.