• Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Set Aside.

STRAWBERRY PREPARATION

• Wash and pat dry your strawberries. Remove the stem. Slice each one into same thickness disks.
• Transfer the strawberries to your mixing bowl, then coat with sugar and vanilla bean paste. Let it macerate for 30 minutes, giving it a stir at the end before transferring them to a sieve. NOTE: The strawberries will release water which will turn into a syrup that's perfectly normal. You can keep the strawberry syrup if you like as we do not need it for this recipe.
  

BUCKLE PREPARATION

• Place the milk together with the butter in a medium sauce pan and heat on low until lukewarm. Set aside.
• In another mixing bowl, whisk together the all-purpose flour, baking powder, sugar and sea salt. Make a well ; pour the warm milk/butter mixture. Fold gently until combined leaving a few lumps. NOTE: This will give you a fluffy crust just like a pancake.
• Pour your Preparation directly into your Square Flexipat®.
  
• Gently spoon the strawberries on the top of your batter. NOTE: For best results, simply "drop" your strawberries on top of the batter without stirring.
  

BAKE!

• Preheat oven on 375F/190C.
• Bake for 35 minutes at 375F/190C until lightly golden on top. (Every oven heats differently, monitor your bake from 30 minutes).
  
• Once your Strawberry Buckle is out of the oven, let it cool down for 5 minutes. This will allow the syrup to settle down and for the cobbler to firm up.

MASCARPONE CHANTILLY PREPARATION

• In a mixing bowl, beat the mascarpone with the vanilla bean paste, until smooth on medium speed for about 1 minute.
• Add the heavy whipping cream a splash at a time while beating on Medium High Speed until light and fluffy for less then 3 minutes. IMPORTANT: Do not over mix!
• Carefully fold the powdered sugar until it is combined. IMPORTANT: Do not over mix! Place the Chantilly in a cup to serve with a spoon.
  

ASSEMBLY

• When ready to enjoy, spoon the warm Strawberry Buckle into a small bowl. Then, scoop some Mascarpone Chantilly on the side. You can even add Vanilla ice cream on top. Enjoy & Bon Appétit!