Cakey Strawberry Cobbler

2 qts. (about 2 lbs.) fresh strawberries, hulled and halved (cut larger ones into quarters)
1 T. lemon zest
2 T. fresh lemon juice
1 c. granulated sugar, divided
1/2 c. butter
1 c. all-purpose flour
1-1/2 t. baking powder
1/2 t. kosher salt
1/4 t. baking soda
1 c. whole buttermilk
1 t. vanilla
Whipped cream or vanilla ice cream

Preheat oven to 350 degrees.

Gently stir strawberries, lemon zest, lemon juice, and 1/4 c. of the sugar in a large bowl until combined. Let mixture stand, stirring occasionally, until juicy, about 15 minutes.

Place butter in a 13 x 9" baking dish. Place dish in oven until butter melts, 8-10 minutes. Remove dish.

Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 c. sugar in a medium bowl until combined. Whisk together buttermilk and vanilla in a glass measuring cup. Whisk buttermilk mixture into flour mixture, until smooth. Pour mixture evenly over butter in prepared dish. Do not stir.

Using a slotted spoon, scatter strawberry mixture evenly over batter. Drizzle 3 T. of the strawberry juice over the strawberries. Discard any remaining juice or reserve for another use.

Bake until batter is puffed and slightly golden in the center and dark golden brown around the edges, 40-45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.

Serves 6.

Adapted from Southern Living magazine, May 2020, p. 88.