Prepare the strawberries by removing the stems, cutting them in half, and placing them in a bowl.
3
Sprinkle 1/3 cup of sugar over the strawberries and gently toss to coat. Let them sit to release their juices.
4
Place 9 tablespoons of unsalted butter in an oven-safe pan or baking dish and put it in the preheated oven for about 10 minutes to melt the butter and heat the pan.
5
In a large bowl, combine the all-purpose flour, 2/3 cup sugar, baking powder, and salt. Whisk together until well mixed.
6
In another bowl, combine the whole milk with the vanilla extract and stir together.
7
Pour the milk mixture into the flour mixture and stir until just combined, being careful not to overmix the batter.
8
Carefully remove the hot pan from the oven and pour the batter into it with the melted butter, spreading it out as evenly as possible.
9
Using a slotted spoon, spoon the macerated strawberries and their juices over the top of the batter.
10
Bake in the preheated 350°F (175°C) oven for 55 to 60 minutes, or until the batter is puffed and golden and the juices are bubbling around the edges.
11
Remove from the oven, allow to cool slightly, and serve warm with ice cream.
PrimedTableBETA
