• Preheat oven to 425° F.
• If using a square baking dish, butter the bottom and sides or spray with flavorless cooking spray. If using an oven safe skillet, omit this step.
• Heat a skillet over medium-low heat. Add butter and spread it around as it melts.
• Add strawberries and maple syrup and stir them together. Move them around every couple of minutes as they start to soften.
• As the strawberries are warming up, start making the batter.
• In a large mixing bowl, combine flour and salt. Whisk together thoroughly.
• In a separate bowl, whisk together milk, eggs, vanilla and melted butter.
• Pour wet mixture into dry ingredients and gently whisk together until smooth. Set aside.
• Once the strawberries are soft, you should still have quite a bit of juice left in the pan. Push the strawberries off to one side, and slide that part of the pan off the eye of the stove, leaving the part with the juice and maple syrup over the heat.
• Continue cooking the juice of the strawberries, stirring frequently to prevent burning. The sugar in the maple syrup will help it thicken as the liquid is reduced.
• Once the juice has reduced and thickened and no longer covers the bottom of the pan, take the pan off the heat and stir the strawberries back in with the juice.
• If using an oven safe skillet, spread the strawberries back out evenly across the bottom of the pan.

OR

• If using a baking dish, pour strawberries and juice into dish and spread them out evenly.
• Give the batter a quick stir and then pour it into the strawberries, moving the bowl around as you pour. You don't want to just pour it all in the center. The idea is to pour it in a swirling motion all around the pan.
• With a rubber spatula or spoon, scrape the remaining batter out of the bowl and then gently swirl the batter around the pan, making sure strawberries are evenly distributed.
• Do not fully mix strawberries into the batter. You want them to have a separated and swirled look.
• Bake for 18-22 minutes until top is golden and puffy and a butter knife inserted in the center comes out clean.
• Serve immediately or let cool completely, then store in an air tight container in the refrigerator.