Preheat your oven to 170 degrees celcius.
Place all of your batter ingredients into a blender.
Blend the ingredients until smooth, the batter should be about the thickness of a pancake batter.
Place your prepared batter into the fridge while you prepare your base.
To prepare the base spread your butter evenly over a small, thick baking dish. I have use a dish that is approx 17 x 25 cm.
Sprinkle the sugar evenly over the butter and then place your strawberries on top.
Place into your preheated oven and bake for 20 minutes.
Pour your prepared batter over your cooked berries in a rough zig zag pattern. Work quickly to give the butter and berries a little swirl and return the dish to the oven quickly.
Bake for a further 25 minutes or until it is fully puffed and golden with darker crispy edges.
Serve immediately dusted with icing sugar, yogurt and fresh sliced berries (optional).
