Averie Cooks

0 Preheat oven to 350F. Add the cubed butter pieces to the bottom of the baking pan, scattered evenly, and place it in the oven while the oven is preheating in order to melt the butter, about 10 minutes.
1 While the oven is preheating, make the batter but adding the flour, sugar, baking powder, and salt to a large mixing bowl and whisk to combine.
2 Add the milk (tip - add a teaspoon of vanilla or almond extract now too if you'd like for extra flavor) and whisk until just combined. 
3 After about 10 minutes, remove the baking pan from the oven (make sure the butter is melted) and evenly pour the batter over the top of the butter. Do NOT mix, just pour the batter over the butter and let it be.
4 Evenly sprinkle the strawberries over the top and bake for about 45 minutes, or until the cobbler is set and done. Baking Tips - Because all fruit has and releases different amounts of natural liquids and juices, baking time will vary. Start checking about 35-40 minutes, but if your cobbler takes longer than 45 minutes to bake, that's fine. Bake it until it's done. If the top is browning more quickly than you want before it's setting up, tent the pan by loosely draping a sheet of foil loosely over the top. If you're baking in a metal pan rather than porcelain, glass, or ceramic, your cobbler will likely bake more quickly (5-8 minutes, or so is my guess) so start checking it earlier. 
5 Serve immediately plain or with ice cream, whipped topping, Cool Whip, etc.
6 Storage - Leftovers will keep airtight in the fridge for up to 4 days. Reheat individual portions of leftovers in the microwave for about 10-15 seconds, if desired. While you can technically freeze this recipe for up to 3 months, it's not one I advocate freezing since the fruit texture will change and leftovers could be very soggy.