Preheat the oven to 350°F and place a metal bowl in the freezer. In a large cast-iron skillet, on medium heat, stir together 2 cups of milk and the cornmeal and bring to a boil. Turn off the heat and stir in the remaining milk and butter. Once the butter has melted, stir in the eggs, baking powder, salt and remaining sugar. Drain the juice from half the berries (reserving the juice by pouring it back into the remaining berries) and stir the strawberries into the spoon bread batter.
Strawberry spoon bread | www.homesicktexan.com