Ingredients:
- 4 cups (600g) fresh strawberries, hulled and sliced
- ½ cup (100g) granulated sugar
- 1 tbsp (15ml) lemon juice
- 1 tbsp (8g) cornstarch
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 tsp (10g) baking powder
- ½ tsp (3g) salt
- ¾ cup (180ml) whole milk
- ½ cup (115g) unsalted butter, melted and slightly cooled
Instructions:
- Wash, hull, and slice your strawberries into 3-4 thick pieces per berry.
- In a mixing bowl, toss the berries with the ½ cup sugar, lemon juice, and cornstarch. Note: This creates the syrup base.
- Let the berries sit for 5 minutes until they look glossy and juicy.
- Pour the strawberry mixture into the bottom of your 9x9 inch baking dish.
- In a separate mixing bowl, whisk together the flour, ¾ cup sugar, baking powder, and salt.
- Stir in the milk until just combined, then fold in the melted butter until the batter is smooth and pourable. Note: Don't overmix or the top will be tough.
- Carefully pour the batter over the strawberries.
- Spread the batter gently to the edges using a spatula without stirring the fruit into the mix.
- Bake for 30-35 minutes until the edges are bubbling and the top is a deep mahogany gold.