Hull the strawberries by pulling off the tops (less waste than cutting), then halve them, quartering any large ones. Toss with 1/2 cup sugar and let macerate 10 minutes to draw out a sweet glaze.
Whisk together the flour, baking powder, 1 cup sugar and a pinch of salt. Add the milk and eggs and whisk to a smooth batter. Let rest 10 minutes.
Melt the butter in a 9×12 baking dish. Pour the batter over the melted butter (do not stir), then spoon the strawberries and all their juices evenly over the top.
Bake at 375°F for 40 to 55 minutes, until golden and set.
Be patient and let it set about 30 minutes before serving. Lovely with a dollop of whipped cream and a dusting of powdered sugar.
Shereen calls it a better version of strawberry shortcake. Method transcribed from the video (rough, cleaned up). From Shereen Pavlides on Instagram.
