1/2 cup of salted butter
1 1/4 cup granulated sugar, divided
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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