Let’s create this wonderfully surprising Chocolate-Covered Strawberry Cobbler! It’s easier than it looks. First, preheat your oven to 350°F (175°C).

Place the 1 cup of cubed butter directly into your 13×9-inch baking pan. Put the pan into the preheating oven for just 3 to 5 minutes, or until the butter is completely melted. Keep an eye on it so it doesn’t burn.

While the butter melts, quickly prepare the batter. In a large bowl, combine the 1 1/2 cups self-rising flour and 1 1/4 cups of the sugar. Add the 3/4 cup milk and 1 teaspoon vanilla extract. Stir or whisk just until well blended and smooth – don’t overmix.

In a separate small bowl, mix together the remaining 1 cup sugar and the 1/3 cup baking cocoa until combined.

Carefully remove the hot pan with the melted butter from the oven. Pour the prepared batter evenly over the melted butter in the pan. Do not stir the batter into the butter.

Sprinkle the 4 cups of quartered fresh strawberries evenly over the batter.

Sprinkle the cocoa-sugar mixture evenly over the strawberries.

Now for the magic part! Carefully and slowly pour the 2 cups of boiling water evenly over the entire surface of the mixture in the pan. Do NOT stir! It will look strange and watery, but trust the process.

Carefully place the pan back into the preheated oven on the middle rack. Bake for 35 to 40 minutes. The cake is done when the top cake layer looks set and a wooden toothpick inserted into the cake portion only comes out clean. The sauce underneath will still be bubbly and liquid.

Once baked, carefully remove the pan from the oven and place it on a wire rack. Let the cobbler stand for 10 minutes before serving. This allows the sauce to thicken slightly.

Spoon warm portions into individual bowls, making sure to scoop down to get both the tender cake layer from the top and the rich chocolate-strawberry sauce from the bottom. Serve immediately, topped generously with whipped cream and additional fresh strawberries, if desired. Enjoy the magic!