• Line a 9-inch | 22 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Round Mold placed on top of a medium perforated baking sheet. Set aside.

STRAWBERRY PREPARATION

• Wash and pat dry your strawberries. Remove the stem. Cut them into quarters so they have all the same size and shape.

  Transfer the strawberries to your mixing bowl, coat with sugar, lemon juice 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.
  1 Lbs strawberries, 0.71 oz granulated sugar, 1 tsp vanilla bean paste, 1 Tbsp lemon juice
  

COBBLER PREPARATION

• Preheat oven on 375℉/190℃.

  Place the milk together with the butter in a medium sauce pan and heat on low until lukewarm. Set aside.
  8.64 oz milk, 4 oz butter
  
• In another mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and sea salt. Make a well ; pour the warm milk/butter mixture together with the vanilla bean paste. Fold gently until combined leaving a few lumps. NOTE: This will give you a fluffy crust just like a pancake.
  4.41 oz all-purpose flour, 2 tsp baking powder, 3.53 oz granulated sugar, 1/2 tsp sea salt, 1 tsp vanilla bean paste
  
• Pour your batter directly into your prepared baking pan. Gently spoon the strawberries on the top of your batter, being careful not to overlap. NOTE: For best results, simply "drop" your strawberries on top of the batter without stirring.
  

BAKE!

• Bake for 25 minutes at 375℉/190℃ until lightly golden on top. (Every oven heats differently, monitor your bake from 22 minutes). It is ready when it is golden on top and that the strawberries are cooked through and bubbly.
  
• Once your Strawberry Cobbler is out of the oven, it will be hot and bubbly, let it cool down for 15 minutes. This will allow the syrup to settle down and for the cobbler to firm up. Spoon into a bowl and top with vanilla bean ice cream. Enjoy & Bon Appétit!