1-First Step: Prep the Strawberries Hull and halve 2 pounds fresh strawberries (900g). Insert a knife tip at the top at an angle and rotate to remove the stem. Easy peasy. Stir with 1/3 cup sugar in a large bowl. Set aside to macerate while you move on. This draws out juices for bubbly filling. Takes 5 minutes. Pro tip: If berries lack sweetness, double the macerating sugar.

2-Second Step: Melt the Butter Preheat oven to 350°F. Place 9 tablespoons unsalted butter (120g) in a 13×9-inch baking dish. Pop it in the oven for about 10 minutes until fully melted. Watch closely to avoid browning. The butter creates a rich base. I love this hands-off method. Alternatively, use a large cast-iron skillet for rustic vibes.

3-Third Step: Make the Batter In a medium bowl, whisk 2 1/4 cups all-purpose flour (270g), 2 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, and remaining 2/3 cup sugar. Stir in 1 1/4 cups milk (300ml) and 2 teaspoons vanilla extract until just combined. Smooth batter, no lumps. This dense mix is what makes cobbler cakey, not crispy.

4-Fourth Step: Assemble the Cobbler Pour batter evenly over the melted butter. Do not stir. Spoon macerated strawberries over the batter, discarding excess liquid to avoid sogginess. Berries sink slightly, creating layers. Place a sheet pan on the rack below to catch any bubbles. Genius for clean ovens.

5-Final Step: Bake and Serve Bake 55-60 minutes until golden brown and bubbling around edges. Butter might float to top midway, do not panic. It settles. Cool 15 minutes or fully before cutting to set juices. Serve warm with vanilla ice cream. Melts perfectly. Leftovers? Store smart, see below. This step seals the magic. Total wow factor.