• Preheat oven to 350 degrees F. and spray two 20 oz oven-safe baking dishes with nonstick baking spray.

For the strawberry filling

• Rinse strawberries, gently dry them with a paper towel, then slice in half or quarters.
• In a medium bowl, gently fold together the sliced strawberries, 2 ½ tbsp sugar, lemon juice, and instant tapioca.
• Pour the strawberry mixture, divided evenly, into the bottom of each casserole dish.
  

For the batter topping

• Mix flour, 2 tbsp sugar, brown sugar, and baking powder in a small bowl.
  
• Cut butter into small cubes and add to flour mixture. Press butter in with a

  pastry cutter or a fork until the mixture looks like a coarse meal.
• Pour very hot water into the bowl and stir just until combined.
  
• Drop the batter mixture by spoonfuls evenly over the fruit mixture in each dish.
  

For the sugar topping

• Evenly sprinkle the top of the batter with coarse Turbinado sugar, divided evenly over each dish.
  
• Place baking dishes on a baking sheet and bake in a preheated oven for 40 minutes, or until topping is cooked through and golden and strawberries are tender.
• Allow to cool for 5 or 10 minutes. Top with a scoop of vanilla ice cream if desired, serve, and enjoy.