4 Servings.

1/2 cup (115 grams) unsalted butter, melted
~1 cup (145 grams) Red Dog Farm strawberries, hulled
2/3 cup (150 grams) packed light brown sugar
1/2 cup (120 milliliters) whole milk, at room temperature
1/2 teaspoon kosher salt
1 cup (130 grams) all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving

Heat oven to 350 degrees and grease an 8-inch baking dish with butter. Set aside. Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside. Whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter to the greased baking dish, and spread evenly. Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3-5 minutes before spooning into bowls. Serve warm with ice cream.