• Preheat the oven to 375° F. Melt 8 tablespoons salted butter into a 9×13 inch baking dish by placing the dish in the oven to melt, should take about 10 minutes.
• Slice strawberries and measure out 5 cups, place in mixing bowl. Add 3 tablespoons maple syrup and 2 tsps corn starch. Toss until combined and strawberries have a light coating.
• In a separate mixing bowl, mix together flour, kodiak packets, 1/2 cup brown sugar, and baking powder Add 4 tablespoons shredded butter, milk and vanilla, and mix together until just combined.
• Pour half the strawberries over the melted butter in the baking dish. Then, layer the batter overtop, do not mix. Pour the remaining strawberries on top of the batter. They may sink in and that is ok, do not mix. Bake 55-60 minutes, until the top becomes golden brown.
• Scoop desired amount into bowl and serve warm with vanilla bean ice cream and brown sugar crumbles.

Brown Sugar Crumbles

• In a bowl with a lid (for later storage), mix together brown sugar and flour. Add cinnamon (optional). Slowly pour slightly melted butter into the bowl while stirring the crumbs with a fork. Start with 4 tablespoons and add more as needed until the crumbs form. Do not over-mix (you want it to be clumpy).
• You can use right away or store in the refrigerator for later use.