• ½ cup (1 stick) butter, melted
• 1 cup strawberries, sliced  (can also use frozen and thawed or any other berry or juicy fruit)
• ? cup packed light brown sugar
• ½ cup milk
• ½ teaspoon salt
• 1 cup all-purpose flour
• 1 teaspoon baking powder
•  Vanilla ice cream, for serving

Heat oven to 350 degrees. While oven is pre-heating, melt butter in an 8-inch (square or round) baking dish.

Mash the berries in a bowl to release their juices, and stir in 1/3 cup of the brown sugar. Set aside.

When butter is melted, pour into a medium bowl and whisk together with 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 (it’s not much) to the greased baking dish, and spread evenly into corners.

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. Depending on how much juice there is from the berries, it can sometimes take a little longer to bake. Just keep checking it every 5 minutes until the center is firm. 

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