Lightly grease a 25cm/10in round or a 25x20cm/10x8in rectangular pan (ceramic or metal) with softened butter.
Rinse the strawberries, leaving them a little wet.
Toss with 1/3 of the caster sugar, then spread them evenly in the bottom of the dish.
Sift the flour, salt and the remaining sugar into a mixing bowl.
Make a well in the middle and pour in the beaten eggs.
Mix well, drawing in the flour from the sides.
Stir in the milk gradually until you have a smooth batter (You can use a food processor to make the batter).
Pour the batter into the dish over the strawberries, and bake in a preheated oven at 180°C/350°F for about 35 minutes until lightly browned and puffed up.
Clafouti is at its best eaten lukewarm; dust with the icing sugar just before serving.
Serve plain or with some lightly sweetened whipped cream if you're feeling decadent.