Strawberry spoon cake

1. Heat oven to 350 F and grease an 8-inch square or round baking dish with butter. Set aside.
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Using your hands or the back of a fork, place hulled strawberries in a bowl and mash them to release all their juices. Stir in 1/3 cup of the brown sugar and set aside.

2. In a medium bowl, whisk together the melted butter, remaining 1/3 cup of brown sugar, milk and vanilla extract. Then, add the flour, baking powder and salt. Continue whisking just until the batter is smooth. Transfer the batter -- it's not too much -- to the greased baking dish and spread evenly into the corners.

3. 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.

4. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.

5. NOTE: If making ahead, allow cake to cool completely. Wrap with plastic wrap and refrigerate for up to a day. To warm, bring to room temperature and place in a cold oven. Heat oven to 250 degrees and remove cake after 15 minutes.