1-First Step: Prep the Strawberries Hull and halve 2 pounds fresh strawberries. Insert a knife tip at an angle and rotate to remove the stem easily. Stir with 1/3 cup sugar in a bowl. Set aside to macerate for 10-15 minutes. This draws out juices for a bubbly filling. If berries lack sweetness, bump sugar to 2/3 cup. For vegan, no changes here.

2-Second Step: Melt the Butter Place 9 tablespoons unsalted butter in a 13×9-inch baking dish. Slide into a 350°F (175°C) oven for 10 minutes until fully melted. Watch closely to avoid browning. Pro tip: Use a large cast-iron skillet instead for extra crisp edges. Butter rising later is normal and adds flavor!

3-Third Step: Mix the Batter In a bowl, whisk 2 1/4 cups flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, and remaining 2/3 cup sugar. Stir in 1 1/4 cups milk and 2 teaspoons vanilla until smooth, no lumps. For gluten-free, use your blend here. Batter should pour like thick pancake mix. Takes 2 minutes max.

4-Fourth Step: Assemble in the Dish Pour batter evenly over the melted butter. Do not stir! Spoon macerated strawberries over the batter, discarding excess liquid to prevent sogginess. Spread gently. Place a sheet pan on the rack below to catch drips. Vegan batter works the same.

5-Fifth Step: Bake to Perfection Bake at 350°F for 55-60 minutes. Look for golden brown top and bubbling edges. Rotate halfway if your oven heats unevenly. Cool 15 minutes before serving. Resting lets juices set. Top with vanilla ice cream for wow! Low-calorie version bakes same time.