Prep Time
25 minutesBake Time
65-70 minutesYield
8-10 servingsRating
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Loading...| 1/2 cup of salted butter | |
| 1 1/4 cup granulated sugar, divided | |
| 1 cup ROGERS FOODS ALL PURPOSE FLOUR | |
| 2 tsp baking powder | |
| 1/4 tsp of salt | |
| 1 cup whole milk | |
| 2 tbsp. cornstarch | |
| 6 1/2 cups strawberries, halved | |
| 1 tbsp. fresh lemon juice | |
| Vanilla ice cream, for serving |
| 1. | Preheat the oven to 350°. Add the butter to a 10-inch cast iron skillet; place in the oven for 5 minutes or until the butter is completely melted, swirling the pan occasionally. Remove from the oven and set aside. |
| 2. | Whisk together 1 cup of the sugar with the flour and milk in a medium bowl. Whisk together the remaining 1/4 cup of sugar and the cornstarch in another medium bowl. Add the strawberries and lemon juice to the cornstarch mixture, toss to combine. |
| 3. | Pour the batter into the melted butter in the cast iron skillet; do not stir. Spoon the strawberry mixture and any juices left in the bowl evenly over the batter, without stirring. |
| 4. | Place the skillet on a foil-lined baking sheet and bake on the middle oven rack until golden brown and bubbly, 60 to 75 minutes. Let cool on a wire rack at least 15 minutes before serving with vanilla ice cream, if you like. |
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