1. Rinse and hull the strawberries and place in a large bowl.  Sprinkle with 1 tbsp of caster sugar followed by the 2 tbsp of kirsch.  Mix and leave to macerate for about an hour.
   
2. Heat the oven to 190°C.  Butter the dish.
   
3. Put the flour and sugar in a large bowl and mix together.  The addition of the sugar makes the flour more free-flowing, thereby avoiding lumps.
4. Break the 4 eggs into the bowl and beat till you obtain a smooth batter.
5. Add the milk little by little, mixing again with the beater.
6. Arrange the strawberries on the base of the buttered dish.  If necessary cut the largest in half.
   
7. Pour the batter into the dish and cook for 35 minutes.  The clafoutis is cooked when it is just golden.
   
8. Sprinkle with remaining tbsp of sugar.
9. Leave to cool and serve in the dish in which it was cooked.
   

This clafoutis should be eaten cold, decorated with a few slivered toasted almonds if you wish.

Variation :    use 6 ramekin dishes instead of a single dish - easier to serve and looks even prettier!  The cooking time for ramekins is 25 minutes instead of 35.