To make the strawberry filling, cut smaller berries in half, and cut larger berries in quarters, so all the pieces are approximately the same size.

Place the chopped berries in a medium bowl, then add the lemon zest, sugar, and black pepper. Toss until evenly coated, then cover the bowl and let rest for about 10 to 20 minutes.

Preheat oven to 350° F. Generously grease a 10-inch cast-iron skillet or a 9-inch cake pan with unsalted butter and set aside.

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, vanilla, and melted butter, and whisk until smooth and blended.

Pour the batter into the prepared skillet or cake pan and spread into an even layer.

Spoon the strawberries and their juice over the center of the batter, leaving a 1-inch border around the edges.

Bake until the edges are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Let cool for 5 minutes, then serve warm, with vanilla ice cream if desired, and enjoy!