1. Preheat Oven and Melt Butter:

Preheat the oven to 350°F (175°C).

Add the stick of salted butter to a 10-inch cast iron skillet.

Place the skillet in the oven for 5 minutes, or until the butter is completely melted. Swirling the pan occasionally to coat the bottom and sides.

Remove the skillet from the oven and set aside.

2. Prepare the Batter and Strawberry Filling: Whisk together 1 cup of the granulated sugar with the self-rising flour and whole milk in a medium bowl.

Whisk together the remaining ¼ cup of granulated sugar and the cornstarch in another medium bowl.

Add the halved strawberries and fresh lemon juice to the cornstarch mixture.

Stir to combine, ensuring the strawberries are evenly coated.

3. Assemble the Cobbler:

Pour the batter into the melted butter in the cast iron skillet. Do not stir.

Spoon the strawberry mixture and any juices left in the bowl evenly over the batter. Do not stir.

4. Bake:

Place the skillet on a foil-lined baking sheet (to catch any drips).

Bake on the middle oven rack until golden brown and bubbly, 60 to 75 minutes.

5. Cool and Serve: Let the cobbler cool on a wire rack for at least 15 minutes before serving.

Serve warm with vanilla ice cream, if desired. Enjoy your delicious, homemade Strawberry Cobbler!