Ingredients:

  • 4 cups (600g) fresh strawberries, hulled and halved
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) cornstarch
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) whole milk
  • 1/2 cup (113g) unsalted butter, melted and cooled slightly
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In your baking dish, combine the halved strawberries, sugar, lemon juice, and cornstarch. Toss gently to coat.
  2. Let the fruit mixture sit for 15–20 minutes to allow the strawberries to release their juices and create a glossy syrup.
  3. Preheat your oven to 350°F (175°C).
  4. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  5. Stir in the milk and vanilla extract until just combined.
  6. Slowly pour in the melted butter, whisking until the batter is smooth and velvety.
  7. Pour the batter directly over the macerated strawberries. Do not stir the batter into the fruit; let it sit on top as a separate layer.
  8. Bake for 45–50 minutes until the crust is golden-brown and the fruit is bubbling.