This is an adaptation of my great-grandmother’s strawberry cobbler. I added the balsamic vinegar (because I love it), cut out half the sugar and added the step of reducing the juice to thicken things up a little. The layers from her original recipe are genius because they give you nice crispy crust all the way through. —Elizabeth Summerford Wallin
Mix strawberries, sugar, balsamic vinegar, cornstarch and lemon in a bowl and let sit for 20 minutes. Preheat oven to 425 degrees.
Whisk oil and milk together. Mix in self-rising flour. Turn out on dough board. Roll dough thin and cut into 1" strips.
Butter bottom of 2.5 quart oven proof baking dish. Remove strawberries from bowl with a slotted spoon and reserve remaining liquid. Layer ½ of the strawberries in the bottom of pan. Add ½ of butter chunks over fruit. Lay dough strips across strawberry mixture. Bake until dough strips are brown, about 15 minutes.
While this cooks, heat reserved liquid on low until syrupy and reduced by about half. Repeat strawberry, butter and dough layer, drizzling syrup over strawberry layer before topping with dough. Brown again in oven for 15-20 minutes or until top is brown. Brush topping with melted butter.